Reviewed: May 25, 2012

These were fantastic! I used turkey instead of beef because of my hubby's cholesterol restrictions and my calorie restrictions. It was excellent. I also used a 25-year traditional balsamic and white truffle olive oil on the tomato and it really made the flavor of the burger. Thanks for the great recipe. This is a keeper!

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Reviewer:

AmandaT

Cooking Level: Intermediate

Home Town: Richmond, Virginia, USA

Living In: Providence Forge, Virginia, USA

Reviewed: May 22, 2012

Easy to make and delicious!

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Reviewer:

TheVerloren

Cooking Level: Professional

Home Town: Montgomery, Alabama, USA

Living In: Beverly Hills, Florida, USA

Reviewed: May 20, 2012

Ann said she liked this - especially the marinated tomatoes.

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Reviewer:

Rex Hutcheson

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Reviewed: May 18, 2012

Fabulous! As suggested by the lady who posted the recipe, I substituted basil pesto for the fresh basil, Parmesan and garlic. Boy, was that easy. I pan fried these and put the mozzarella on after flipping and cover with a lid to help it melt. Then I served the burger on a ciabatta roll. Yum. Yum.

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Reviewer:

Nancy

Cooking Level: Expert

Home Town: Union City, Tennessee, USA

Living In: Covington, Tennessee, USA

Reviewed: May 17, 2012

Delicious! Served on Hawaiian sandwich buns with a little mayo. For anyone wary to open up a whole can of tomato paste for just a small amount, just divide up the rest into small sandwich baggies in small amounts (1 tablespoon each ought to do it) and then toss all those baggies into a quart sized freezer bag labeled and dated and freeze for later use. They'll defrost fairly quickly under running warm water.

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Reviewer:

Mamatoosi

Reviewed: May 17, 2012

maí 2012 - fínn borgari og tómatarnir eru æði

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Reviewer:

uppskriftir

Reviewed: May 17, 2012

I wasn't real excited about this. I like caprese salad and I like burgers, but the two flavors were just really odd together. The only change I made was adding salt and using 1/4 tsp. of dried basil, to fresh, per another similar recipe. I broiled them on the middle of the rack and nearly caught the oven on fire. So, be careful if cooking them that way instead of grilling. I was not sure why, they were so greasy, because I used 90 percent lean beef. I can only assume it was because of the parmesan cheese. The black pepper and basil taste was a little too strong for me too.

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Reviewer:

Baker Bee

Cooking Level: Expert

Home Town: Detroit, Michigan, USA

Living In: Richmond, Virginia, USA

Reviewed: May 14, 2012

DELICIOUS!! Even my 15 year old, who tends to be a purist about his burgers, LOVED THESE!

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Reviewer:

boilertiger

Reviewed: May 14, 2012

Being a big fan of Caprese salad which I have always made with a reduced balsamic vineger (which changes the whole vinegar taste) I can see where some reviewers would not care for the vinegary taste. I did not marinate the tomatoes in the vinegar but added it (the reduced version) as a condiment on presentation. Stayed truer to the to the Caprese idea. Just be sure to have large leaf basil for the greens for the finish.

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