This time around, our recipe swap theme was very fitting, considering last month was the hottest July on record – “Too Hot to Cook”. And yeah, that about sums it up lately. It’s been a scorcher, for sure!
I was happy to see the recipe I received, which was from Jenna from Jenna’s Cooking Journey. While we were at our shore house, I made these for lunch, with a few adaptations. I changed them to sliders, since we had mini rolls, and left the meat in its natural state. The pesto mayo was a great condiment, but I neglected to snap a photo of it…whoops! And, it’s an iPhone picture, so it’s not that great.
Yeah, not very well prepared. But what’s most important is…the burgers were delicious!! Perfect for a hot summer day.
Caprese Sliders with Pesto Mayonnaise
adapted from Jenna’s Cooking Journey
1 pound ground beef
salt and pepper
fresh mozzarella, sliced
1 tomato, sliced
fresh basil leaves
mini burger buns
for the pesto mayonnaise:
1/2 cup mayonnaise
1/4 pesto (homemade or store bought)
Mix salt and pepper into beef. Form into 6-7 patties. Place on hot grill and cook on one side for a few minutes. Flip over and add cheese. Cover grill and cook another few minutes, until cheese is melted (cook burgers to your liking).
Place burgers on buns. Top with tomato and basil. Spread pesto mayonnaise on bun. Serve.