Here are the following ingredients:
Here are the following shopping items to buy:
Follow these cooking methods/directions:
Combine tomatoes and pesto in a medium bowl; set aside.]
Make a thumbprint depression in centre of each burger (to prevent puffing while grilling). Grill burgers on oiled grill in a closed preheated barbecue over medium-high heat (400°F/200°C) for 10 to 14 minutes for ¾ inch (2 cm) thick burgers, turning twice or more, or until a digital instant-read thermometer inserted sideways into centre of each burger reads 160°F (71°C.)
Meanwhile, whisk oil with Italian seasoning and garlic in a small bowl. Brush on the cut sides of each bun. Grill buns, oiled sides down, on barbecue for 30 to 60 seconds or until well-marked and toasted.
Place grilled burgers on bun bottoms. Top with mozzarella slices, reserved tomato-pesto mixture, a drizzle of balsamic glaze and bun tops.
Substitute halved cherry tomatoes with diced seeded tomato. Alternatively, cut a large beefsteak tomato into thick slices and brush with pesto.
Burgers can be pan-fried on the stove top over medium heat in a cast-iron skillet or grill pan. Toast buns in skillet or under broiler.