Fire up the grill! These Caprese Salad Burgers on Pretzel Buns are a fun twist on the rich Italian salad. Topped with fresh homemade pesto and thick slabs of mozzarella and tomatoes, they’re the perfect summer meal.
To make the pesto, place all ingredients in a food processor. Pulse until combined.
Place ground beef, eggs, grated onion, garlic granules, Worcestershire, mustard powder, and sea salt in a large bowl. Use your hands or a wooden spoon to mix everything together until completely combined. Wet your hands and divide the meat into 8 equal balls. Shape them into uniform patties about 1/2 inch thick. Set aside on a baking tray lined with parchment paper.
Heat your griddle pan on high for about 7 minutes. If using a grill outside, heat the grill on high for 10 minutes.
Drizzle each patty with a little olive oil so they don't stick to the griddle or grill.
If using a griddle, keep the heat on high and flip the burgers after about 5 minutes. Place the cheese on each burger and let it slowly melt. If it's not melting fast enough, place a lid to help it melt faster.
If you are using a grill, reduce the heat to medium and close the lid. Cook for 5 minutes. Flip the burgers and cook for another 3-5 minutes, or until the center is just barely pink. Cook 2-3 minutes longer if you like your burgers well-done. Turn off the grill, add the cheese, and allow it to melt.
While the cheese is melting, use your hot grill to toast the buns! If using a griddle, add the buns to a toaster oven or oven, and toast until desired toast color.
To assemble the burgers, add a heaping tablespoon to the bottom of the bun (or both the top and bottom). Add the meat, then layer on the tomato and a leaf or two of fresh basil for more freshness. Serve and enjoy!