Grilled Caprese Pesto Sliders
Prep Time
Cooking Time
Total Time
Yield: 24 mini burgers (about 3" each)
  • 2 cups basil pesto, divided
  • 2-1/2 lbs¬†ground beef chuck or sirloin (10-12% fat)
  • Salt and Pepper
  • olive oil
  • 8 ounces fresh mozzarella, cut into thin slices
  • 2 Foccaia loaves (about 10" each) or mini buns of your choice
  • 1 jar sun-dried tomatoes packed in oil, drained OR 2 Roma tomatoes, sliced
  • 1 bunch fresh basil leaves
  • bamboo picks
  1. Add  1 cup of pesto to the ground beef and mix until incorporated. Add salt and pepper.
  2. Using a slider maker, form the mixture into 24 patties. Make them ahead of time and use squares of waxed paper to separate them. Keep them refrigerated until ready to grill.
  3. Cut the foccacia bread into 3" x 3" squares and then in half. Keep the mates together or you'll be playing a match up game after grilling.
  4. Brush the split sides with olive oil.
  5. Grill until lightly toasted, about 4-5 minutes
  6. Removed the browned buns and place one slice of cheese, basil, and tomato on the top halves. Spread the bottom with the reserved pesto.
  7. Grill the sliders 2-4 minutes on each side or until you reach your desired doneness (ground meat should reach an internal temperature of 160 F)
  8. Remove the sliders and place them on the prepared slider buns.
  9. Put the tops and bottoms together adding a pick and serve immediately.
Recipe by Baby to Boomer Lifestyle at