Grilled Caprese Burgers with Charred Zucchini and Spicy Balsamic Ketchup

There’s something magical about the classic caprese combination-mozzarella, tomato and basil-especially when it’s piled onto a juicy burger. This recipe takes that beloved trio and pairs it with perfectly grilled beef patties, all nestled in toasted ciabatta bread. A spicy balsamic ketchup adds a tangy kick, while charred zucchini rounds out the meal for a satisfying summer dinner.

Whether you’re cooking on an outdoor grill or using a grill pan indoors, these burgers deliver big flavor with minimal fuss. The key is to get a good sear on the patties and let the mozzarella melt just until gooey. Serve them up with the zucchini and you’ve got a complete, crowd-pleasing meal that celebrates the best of the season.

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Ingredients

2 unit ZucchiniView ingredient guideLike ingredientDislike ingredient

4 unit Ciabatta BreadView ingredient guideLike ingredientDislike ingredient

20 ounce Ground BeefView ingredient guideLike ingredientDislike ingredient

1 teaspoon Italian SeasoningView ingredient guideLike ingredientDislike ingredient

0.25 cup Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

1 teaspoon Chili FlakesView ingredient guideLike ingredientDislike ingredient

4 ounce Fresh MozzarellaView ingredient guideLike ingredientDislike ingredient

1 unit TomatoView ingredient guideLike ingredientDislike ingredient

0.5 ounce BasilView ingredient guideLike ingredientDislike ingredient

4 tablespoon KetchupView ingredient guideLike ingredientDislike ingredient

5 teaspoon Balsamic GlazeView ingredient guideLike ingredientDislike ingredient

1 tablespoon Olive OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon Vegetable OilView ingredient guideLike ingredientDislike ingredient

Salt, to tasteView ingredient guideLike ingredientDislike ingredient

Pepper, to tasteView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry all produce. Trim the stem ends from the zucchini, then halve them lengthwise. Slice each half 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 the ciabatta rolls in half, then brush the cut sides with a drizzle of olive oil.
2. Preheat a grill for direct heat and brush the grates with a drizzle of vegetable oil. (If cooking indoors, heat a grill pan or large skillet over medium-high heat.) Place the ciabatta halves on the grill or in the pan, cut-side down. Toast until light golden, 2-3 minutes. Set aside on a plate.
3. In a large bowl, combine the ground beef, half of the Parmesan, Italian seasoning, a pinch of salt, a few grinds of pepper and a pinch of chili flakes (use more for extra heat). Mix gently and shape into four 1-inch-thick patties. Lightly brush the grill grates with another drizzle of vegetable oil (or heat a drizzle of oil in the pan). Add the patties and cook until grill marks appear on the bottom, 4-5 minutes (do not flip yet).
4. While the patties cook, slice the mozzarella into four equally thick slices. Slice the tomato crosswise into four rounds. Pick the basil leaves from the stems; discard the stems. After the patties have cooked 4-5 minutes, flip them and cook on the other side for 1 minute, then top each patty with a slice of mozzarella. Cover the grill or pan and cook until the mozzarella melts, about 3 minutes.
5. In a small bowl, mix the ketchup, balsamic glaze and a pinch of chili flakes (add more to taste). Spread this mixture onto the cut sides of the toasted ciabatta. Fill each ciabatta with a slice of tomato and a patty. Top the patties with basil leaves. Set aside. Lightly brush the grill grates with another drizzle of vegetable oil (or heat a drizzle of olive oil in the pan).
6. Add the zucchini planks to the grill or pan and cook until grill marks appear, about 2 minutes. Flip and sprinkle with the remaining Parmesan. Cover the grill or pan and cook until tender and grill marks appear on the other side, about 2 minutes. Divide the zucchini and burgers between plates and serve.

Recipe Tips

FAQ

Can I make these burgers without a grill?

Absolutely! Use a grill pan or a large skillet over medium-high heat. The cooking times will be similar and you’ll still get nice char marks.

What can I substitute for ciabatta bread?

Any sturdy roll, like brioche or a crusty kaiser roll, works well. Just toast it lightly to prevent sogginess.

Can I prepare the spicy balsamic ketchup ahead of time?

Yes, you can mix the ketchup, balsamic glaze and chili flakes up to a day in advance. Store it in the refrigerator until ready to use.