What’s Cookin’? Sun-dried Tomato Pesto Caprese Burger Skewers

If you are participating in Owensboro Burger Week and have already made the rounds, I know you may be a little "burger-ed" out. If you can't eat the available burger options because of an allergy or for some other reason, you might be finding ways to celebrate at home.

Merritt Bates-Thomas from The Kitchen Transition brought in a recipe for What's Cookin' that could be great for a party or hors d'voures situation. You could also use these same ingredients to make mouth-watering full-size versions that would be AMAZING. Substitute the ground beef for ground chicken or change out anything you may not care for.

Caprese Burger Skewers

Ingredients:

• 16 mini burger buns, whatever bread you like, cut into small pieces and lightly toasted
• 1 pound of ground beef (formed into small patties)
• 16 fresh basil leaves (optional)
• 16 fresh mozzarella pearls
• 8 cherry tomatoes cut in half
• Sun-dried Tomato & Basil Pesto (8-ounce jar)
• Balsamic glaze (optional)
• 16 small wooden skewers

Directions:

Hamburger Patties:
* Preheat your skillet or grill to medium-high heat.
* Season the mini beef patties with your favorite hamburger seasoning
* Grill the patties for about 2-3 minutes per side, or until they reach your desired level of doneness.

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Buns:

* Lightly toast the mini burger bun halves on the grill or in a pan until they are golden brown and slightly crispy.

Skewers:

* Start by placing a toasted mini burger bun on a skewer.
* Spread the sun-dried tomato and basil pesto on the bun.
* Place a grilled mini beef patty on top of the lettuce.
* Add a basil leaf, if desired.
* Top with a cherry tomato half and mozzarella pearls
* Finish with the top of the bun.
Drizzle the assembled skewers with the balsamic glaze, but not too much. You still want that pesto to shine through! Enjoy! What's Cookin' is sponsored by our friends at Ritzy's in Owensboro, located on South Frederica and Hwy 54.