Basil Butter Balsamic Burger with Capri Salad and grilled Veggies

Pairs well with:

Pinot Noir

Every pour of our Pinot Noir brings you a delicious blend of berry flavors and the romantic aroma of violet.


2 pounds of ground chuck
1/2 cup chopped white onion
4oz Fresh Basil Chopped
4 tablespoons Fresh chopped garlic
4oz Balsamic Glaze
2 teaspoons Parsley
1 teaspoon Sea Salt
1 tablespoon fresh ground black pepper
4 tablespoons salted butter diced

3-4oz Yellow Bell Pepper sliced, 1 pepper
3-4oz Orange Bell Pepper Sliced, 1 pepper
8oz Portabella Mushrooms Sliced
2 tablespoons Extra Virgin Olive Oil for brushing

Capri Salad
8 ½ oz Mozzarella Cheese, sliced into 6 pieces about 1/3 inch
6oz Beef Steak tomatoes, sliced into 6 pieces about ¼ inch
1oz Balsamic Glaze

Cooking Spray
2oz Olive Oil for Brushing on cut side of buns
6 Fresh baked hamburger buns from a local grocer


Spray a large area of the grill with grilling spray for the patties and buns and the top rack for veggies. Turn gas grill to medium-high heat. Close lid

To make the patties, in a large bowl add ground chuck, onion, basil, garlic, Balsamic Glaze, parsley, sea salt, ground pepper, and butter. Combine all ingredients, being careful to not over handle the meat or melt the butter. Shape into 6 patties and refrigerate until ready to grill.

To prepare the veggies, rinse bell peppers, then pat dry. Wipe any dirt off portabella mushrooms with a damp paper towel. Slice bell peppers into 1 inch thick slices. On a plate brush all veggies with extra virgin olive oil. Set aside.

To prepare the Capri Salad, rinse tomatoes and pat dry. Slice tomatoes into ¼ inch slices. Then slice mozzarella cheese into ¼ inch slices. Set aside

Place bell peppers and mushrooms on the top rack of the grill. Turn every 5 minutes, cooking evenly until patties are complete. About 20 minutes.

Add the patties to the grill. Cover and cook for about 5 minutes on each side until the desired temperature is reached. Place one equal part of mozzarella onto each patty during its last 3 minutes cooking to melt. While patties are finishing being cooked, cut hamburger buns in half and brush lightly with olive oil on the cut side. Place buns on the outside of the grill rack cut side down during the last few minutes of grilling to toast.

To assemble the burger, place the patties, cheese side up on the bottom half of the toasted buns, add one beef steak tomato to each patty and drizzle balsamic glaze over top, then add a mixture of bell peppers and portabella mushrooms to each patty. Add the top bun and delight your taste buds.

Makes 6 burgers