Grilled Caprese Burgers

Grilled Caprese Burgers

with Charred Zucchini and Spicy Balsamic Ketchup

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It’s easy to get into the al fresco spirit when you’ve got burgers featuring an Italian topping trio of mozzarella, tomato, and basil. The classic red, white, and green combo makes this more than just another burger recipe, adding a blast of fresh flavors and cheesy goodness. And although we recommend cooking the beef patties on the grill for maximum summertime vibes, you can also make them on the stovetop, if that’s more your style.


Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Total Time30 minutes
Cooking difficultyEasy

serving 4 people

Ingredientsarrow down iconarrow down icon

serving 4 people

2 unit


4 unit

Ciabatta Bread

(ContainsWheat, Soy)

20 ounce

Ground Beef

1 teaspoon

Italian Seasoning

¼ cup

Parmesan Cheese


1 teaspoon

Chili Flakes

4 ounce

Fresh Mozzarella


1 unit


½ ounce


4 tablespoon


5 teaspoon

Balsamic Glaze

Not included in your delivery

1 tablespoon

Olive Oil

1 tablespoon

Vegetable Oil



Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3138 kJ
Calories750 kcal
Fat40 g
Saturated Fat15 g
Carbohydrate52 g
Sugar8 g
Dietary Fiber4 g
Protein40 g
Cholesterol120 mg
Sodium900 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensilsarrow down iconarrow down icon
Medium Bowl
Grill Pan
Large Bowl
Small Bowl
Instructionsarrow up iconarrow up icon
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Wash and dry all produce. Trim stem ends from zucchini, then halve lengthwise. Slice halves lengthwise into ¼-inch-thick planks. Place in a medium bowl and toss with a large drizzle of olive oil. Season with salt and pepper. Set aside. Split ciabattas in half, then brush cut sides with a drizzle of olive oil.


Preheat a grill for direct heat and brush grates with a drizzle of vegetable oil (TIP: If cooking indoors, heat a grill pan or large pan over medium-high heat). Place ciabattas on grill or in pan cut-side down. Toast until light golden, 2-3 minutes. Set aside on a plate.


In a large bowl, mix beef, half the Parmesan, Italian seasoning, salt, pepper, and a pinch of chili flakes (use more for extra heat). Shape into four 1-inch-thick patties. Lightly brush grill grates with another drizzle of vegetable oil (or heat a drizzle of oil in pan). Add patties and cook until marks appear on bottom, 4-5 minutes (don’t flip just yet).


While patties cook, slice mozzarella into four equally thick slices. Slice tomato crosswise into four rounds. Pick basil leaves from stems; discard stems. After patties have cooked 4-5 minutes, flip and cook on other side for 1 minute, then top each with a slice of mozzarella. Cover grill or pan and cook until mozzarella melts, about 3 minutes.


Mix ketchup, vinegar, and a pinch of chili flakes (use more to taste) in a small bowl. Spread mixture onto cut-side of ciabattas. Fill ciabattas with a slice of tomato and a patty each. Top patties with basil leaves. Set aside. Lightly brush grill grates with another drizzle of vegetable oil (or heat a drizzle of olive oil in your pan).


Add zucchini to grill or pan and cook until marks appear, about 2 minutes. Flip and sprinkle with remaining Parmesan. Cover grill or pan and cook until tender and grill marks appear on other side, about 2 minutes. Divide zucchini and burgers between plates and serve.