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Italian Caprese Sliders – Top 5 in LA Times Battle of the Burgers

Italian Caprese Sliders

Ok I admit it, I lied. It is #NationalHamburgerDay and it’s been years now so I’m reposting this one. I’m also making them for the holiday.

I know everyone is probably tired of these, but in honor of their being chosen in the Top 5 by the LA Times Battle of the Burgers, I’m reposting them (for the last time I promise).  I’ve made a new batch because I really didn’t like the pictures in the old posts.

When I was growing up my father was a true grill man – charcoal only and whatever he was making, there was one beer to splash on the food and one for him!  I on the other hand, love my gas grill (and I think dad has one now too) mostly because I’m lazy and don’t want to mess with the charcoal.  Of course, dad would probably not been caught making “wimpy” sliders and I am generally prone to enormous burgers stuffed with cheese but as I mentioned in a previous recipe for the Bacon Sliders, my husband brought home a “slider” pan which I determined wasn’t worth much, but I did like the sliders so here’s another variation.  If you have the time, it is well worth it to make fresh rolls from either your own or the frozen dough.

Italian Caprese Sliders Printable Recipe


1 1/2      lb            ground beef

1             lb            hot Italian sausage

1             tsp          dried Italian seasoning

1             med       onion finely chopped

1                            bell pepper finely chopped

3                            cloves minced garlic

18                          (White Dinner Rolls freshly baked – your recipe or frozen dough best)

8             oz           fresh Mozzarella cheese sliced 1/4 inch thick

4             large      Roma tomatoes sliced in 1/4 in thick slices

36          large         fresh basil leaves stems removed

freshly ground black pepper

3             Tbs         extra virgin olive oil

3             Tbs         balsamic vinegar

Freshly baked rolls
Garlic, Onion, peppers and fresh herbs
Ready to mix
Mix gently

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.

Use spatula to measure squares
Use spatula to measure squares
Cut squares
Cut entire pan into squares

2             Press the mixture into a jelly roll pan using a rolling pin to make a flat even layer.  Cut the meat into 2″ squares.

3             Grill 2-3 minutes on each side or until cooked through to a temperature of at least 160.

4             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.

5             When the burgers are done, place a slice of mozzarella on each burger and tent with foil while preparing the buns.

6             Whisk together olive oil, balsamic and remaining 1 clove minced garlic

7             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.

Italian Caprese Sliders

14 thoughts on “Italian Caprese Sliders – Top 5 in LA Times Battle of the Burgers

  1. Becca

    These look so yummy! My favorite pizza – on a hamburger 🙂 Gotta try these soon!

    1. simplycooking101

      Thanks – my favorite pizza too!

  2. eatwithfatjoe

    Wow….looks so delicious…..enjoyed the pics and the writing…..

  3. Rufus' Food and Spirits Guide

    Way cool! I was wondering how you were doing in the contest when I saw the mention on the LAT Facebook page.

  4. thedrivencook

    Yum! Very nice presentation/photos. I love the flavors of caprese- will have to have my hubs grill these up!

  5. These look like fun! They may even be nice sans meat! Load em up with basil and tomato and chow down!

    1. simplycooking101

      Thanks, that’s a great idea!

  6. rsmacaalay

    That looks so Yum! And what a unique way of making your patties!

  7. Just A Smidgen

    Delicious, they’re on my list for the next barbecue!

  8. […] an unrelated burger note: A belated congratulations to Simply Cooking 101, whose Italian Caprese Sliders were in the Top 5 in LA Times’ Battle of the […]

  9. Lisa (Smart Food and Fit)

    Congrats on your top 5 in LA Times! I came across your blog from Greg and Katherines food blog! Glad I did, this burger looks amazing, I think I’m going to make these for dinner today. I made feta sun dried tomato turkery burger sliders yesterday!

  10. W Long

    I just seen this post on Foodgawker and they look great. I have to try these. What are the measurements of the jelly roll pan you use, 10 cup – 10 1/2×15 1/2 or 12 cup – 12 1/2×17 1/2.

    1. simplycooking101

      Thanks, I’m so sorry, for some reason your comment went to the spam folder and I just saw it. I use a 10 1/2 x 15 pan. I hope you enjoy them.

  11. fionamanonn

    I Have found this recipe quite amazing.
    Thank you so much for sharing .
    I am going to try this out very soon.
    My family will love it. Thanks for posting !!

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