Inspired by the classic salad, we decided to blend the flavors of Italy and America into the caprese burger. This burger is outrageously delicious and it’s the perfect choice if you’re trying to up your burger game or just want to try something new.
- 1/3 lb ground brisket
- 1/3 lb ground short rib
- 1/3 lb ground ribeye cap
- 1 beefsteak tomato
- 1-2 tbsp ghee or butter
- Fresh mozzarella
- Fresh basil
- 2 brioche buns
Prepare your meat by combining 1/3 lb ground brisket, ground short rib, and ground ribeye and divide into two equal patties. If you don’t have a meat grinder but still want to use the freshest meat, you can grind your meat using our knife method.
Slice your tomatoes into quarter inch thick slices and season well with salt and pepper.
Add a full chimney of coals to one side of your grill, then cover directly with a griddle and let it heat up for about 10 minutes. We used the Ballistic Griddle for this cook, but any one will do.
Once the griddle is nice and hot, melt the ghee, spreading it across the entire cooking surface. Add the patties to the griddle and press with a spatula for about 10 seconds, then season with salt and pepper. Once you see juices start to come out of the top of the burger and the meat is cooked about half way up, they’re ready to flip.
After flipping, add the buns to the griddle, soaking up some of the juices, and toast until golden. Just before you pull the burgers off, top with sliced mozzarella and let it melt for a few moments.
To assemble your burgers, start with the bun, patty with melted mozzarella, sliced tomato, and fresh basil leaves.