Caprese Burger
Hellmann’s is turning 100! To honor this milestone anniversary, I’m participating in a contest to reinvent one of the classic Hellmann’s recipes celebrity chef Mario Batali has made over. I chose to put my own twist on Mario Batali’s ‘Juicy Salsa Burger,’ which incorporates Hellmann’s mayonnaise with the ground beef.
I love Hellmann’s Mayonnaise with Olive Oil so I knew I wanted that to be a part of my recipe. Since it’s suddenly summertime around here, I wanted my burger to be light and fresh – and the first thing that came to mind was basil pesto. I wanted to incorporate Hellmann’s in with the ground meat like Mario Batali’s recipe called for and I also wanted to create a pesto mayonnaise using Hellmann’s Mayonnaise with Olive Oil.
The Caprese Burger is the delicious result of competing in this contest and I’m so glad Mario Batali inspired me to create this burger. The mayonnaise incorporated into the ground meat makes for a really juicy burger. It’s the perfect summer meal and is definitely getting added to our BBQ lineup.
You can also participate in the Hellmann’s Anniversary Contest by clicking here. All participants have a chance at winning a seat at the World’s Longest Picnic Table for Hellmann’s 100th Birthday Celebration in September. Visit Facebook.com/Hellmanns to watch Mario Batali share his modern twist on more of Hellmann’s classic recipes.
INGREDIENTS
BURGERS
- 1 lb. ground chicken (you can substitute ground turkey)
- ½ cup Hellmann’s Mayonnaise with Olive Oil
- ¼ cup fresh basil, chopped
- 2 cloves garlic, pressed
- ½ tsp salt
- ¼ tsp black pepper
PESTO MAYONNAISE
- ½ cup Hellmann’s Mayonnaise with Olive Oil
- ¼ cup pesto (homemade or store-bought)
TOPPINGS, ETC.
- 4 burger buns
- ¼ cup olive oil, for brushing buns
- 1 tomato, sliced
- Baby romaine lettuce
- 1 large ball of fresh mozzarella
HOW TO MAKE IT
BURGERS
- Combine the ground chicken, mayonnaise, basil, garlic, salt and pepper
- With clean hands, lightly mix the ingredients until everything is well combined
- Form the mixture into 4 patties
- At this point you can freeze the patties to be used at a later date or put them in the fridge to cook that night or the next day – I usually put them in the freezer for a few minutes while prepping the toppings before transferring to the pan
- The patties are really loose, but will cook up well and stay moist – unless they’re frozen these are hard to throw on to a grill. I recommend cooking them on a grill pan on your stove.
- Brush the buns with olive oil and spread 1 tsp of the pesto mayonnaise – place the buns on the grill to get nice and toasty, then set aside
- Place the patties on a hot grill pan brushed with olive oil – cook 5-7 minutes on each side – top the burgers with the mozzarella once you’ve flipped them so it gets nice and melty
- Once the burgers are cooked spread 1 tbsp pesto mayo on each bun and top the burger with sliced tomato and lettuce and enjoy!
PESTO MAYONNAISE
- Mix the mayonnaise and pesto until they’re well combined
1 Chicken Burger (excluding bun and toppings) = 7 Weight Watchers PointsPlus