A few years ago, I challenged myself to think outside the box when I entered a Trader Joe’s burger recipe contest. Rather than creating a traditional burger, I wanted to take one of my favorite cuisines—Italian—and transform those bold, fresh flavors into a burger that felt both unique and approachable.

The result was this Tuscan-Inspired Burger, layered with creamy burrata, peppery arugula, sun-dried tomatoes, pesto mayo, and finished with a drizzle of balsamic glaze, all served on a toasted ciabatta roll. Every bite is packed with fresh Mediterranean-inspired flavors that elevate a classic burger into something special.

Although I originally created this recipe for the contest a few years ago, it has remained one of my favorite burgers to make during grilling season. With the Fourth of July and summer cookouts right around the corner, I couldn’t think of a better time to finally share it here on the blog.

One of my favorite things about this recipe is how simple it is to prepare. While I originally used Trader Joe’s ingredients, every ingredient can easily be found at your local grocery store, making it easy for anyone to recreate.

Whether you’re hosting a backyard barbecue, celebrating the Fourth of July, or simply looking for a new twist on burger night, this Tuscan-Inspired Burger is guaranteed to impress family and friends all summer long.

Serves: 1

Ingredients

For the Burgers

1 lb ground beef (80/20)

Salt and black pepper, to taste

4 ciabatta rolls, split

2 cups arugula

1 teaspoon olive oil

4 ounces burrata cheese

¼ cup sun-dried tomatoes, thinly sliced

Balsamic glaze, for drizzling

For the Pesto Mayo

¼ cup mayonnaise

2 tablespoons prepared basil pesto

Directions

Preheat an outdoor grill or grill pan to medium-high heat. In a small bowl, stir together the mayonnaise and basil pesto until smooth. Refrigerate until ready to use. Divide the ground beef into four equal portions and gently form into burger patties, being careful not to overwork the meat. Season both sides generously with salt and black pepper. Grill the burgers for 4–5 minutes per side, or until they reach your desired level of doneness. While the burgers are cooking, lightly toss the arugula with the olive oil. During the last minute of cooking, lightly toast the ciabatta rolls on the grill until golden. Spread a generous layer of pesto mayo on both the top and bottom halves of each toasted ciabatta roll. Place a grilled burger on the bottom bun. Top with burrata, sliced sun-dried tomatoes, and the dressed arugula. Finish with a drizzle of balsamic glaze.Place the top bun on the burger and serve immediately.

Recipe Tips

Substitute fresh mozzarella if burrata isn’t available.

Swap ciabatta for focaccia rolls.