Jazz up your ho-hum burgers by topping them with a perfect sweet, summer caprese. YUM!

Total Time: 30 minutes
Servings: 4


  • Alder Grilling Planks
  • 1 lb. Ground Beef
  • 4 slices fresh Mozzarella
  • 2 large Tomatoes, sliced
  • Basil leaves
  • 4 Buns
  • ½ cup Balsamic Vinegar
  • ¼ cup Sugar
  • 1 lb. Yukon Potatoes
  • Olive Oil
  • Kosher Salt

Chef's Tip

Do not skip out on the balsamic reduction! Many stores sell a balsamic reduction that is ready to go if you’d like to skip the step of doing it yourself.


  1. Add the vinegar and sugar to a pan, simmer for 10 minutes or until slightly syrupy, set aside to cool completely.
  2. Soak the planks in hot water for at least 15 minutes and preheat a grill to 450˚ F.
  3. Toss the potatoes in the oil and salt, set on the grill and cook on indirect heat until done, around 25 minutes.
  4. While the potatoes cook, Divide the meat into 4 equal portions and press into a patty shape.
  5. Set the burgers on the planks and cook on the hot side of the grill for 15 minutes, or until cooked through to desired doneness.
  6. Let the burgers rest for a few minutes before adding to the buns along with the mozzarella, tomato, balsamic reduction, and plenty of basil. Serve with the grilled potatoes.

*Keep a spray bottle of water handy in case of flare-ups.

Used in this recipe:

Alder Grilling Planks