italian caprese sliders

(1 rating)
Recipe by
Sue Salerno
Henderson, NV

This is a family favorite that I submitted and was included in the LA Times Battle of the Burgers Contest. The sliders are great, but the fresh buns make them even better.

(1 rating)
yield 6 (18 sliders 3 per person)
prep time 30 Min
cook time 10 Min

Ingredients For italian caprese sliders

  • 1 1/2 lb
    ground beef
  • 1 lb
    hot italian sausage
  • 1 tsp
    dried italian seasoning
  • 1 md
    finely chopped onion
  • 1
    finely chopped bell pepper
  • 3 clove
    minced garlic
  • 18
    white dinner rolls freshly baked
  • 4 lg
    roma tomatoes sliced 1/4 inch thick
  • 8 oz
    fresh mozzarella cheese sliced 1/4 inch thick
  • 36 lg
    basil leaves stems removed
  • 3 Tbsp
    olive oil, extra virgin
  • 3 Tbsp
    balsamic vinegar
  • salt and pepper

How To Make italian caprese sliders

  • 1
    Gently but thoroughly mix together the ground beef and ground Italian sausage (removing from the casings if any), along with the Italian spices, chopped onion, chopped Bell pepper and 2 cloves of minced garlic.
  • 2
    Press the mixture into a jelly roll pan using a rolling pin to make a flat even layer.
  • 3
    Cut the meat into 2″ squares using a a 2 inch spatula.
  • 4
    Grill 2-3 minutes on each side or until cooked through to a temperature of at least 165. If you prefer the cheese melted, place on top during the last minute or two of cooking.
  • 5
    If not fresh from the oven, wrap the rolls in foil and warm on the top rack of the grill while the burgers are cooking on their second side. I use frozen white parker roll dough but you could make your own.
  • 6
    When the burgers are done, place a slice of mozzarella on each burger and tent with foil while preparing the buns.
  • 7
    Whisk together olive oil, balsamic and remaining 1 clove minced garlic
  • Italian Caprese Sliders
    8
    Place the burger with cheese on the bottom of the bun, add a slice of tomato and two good-sized basil leaves and drizzle each burger with 1/2 teaspoon of the balsamic/olive oil dressing.

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