Beef

Pesto Burgers

So we felt like eating something with an Italian flair, but it was just way too hot to cook indoors

It was just one of those perfect grilling days

Now we just had to figure out what we could make for dinner

Burgers on the grill are always a winner, but the need for some flavors from Italy were still nagging at us

Then the epiphany happened

Pesto Burgers!

My wife makes what I consider the worlds best pesto, so how can you go wrong with pesto burgers?

Now toppings can really make or break a burger and if I’m going the Italian route I knew I had to get this right.  So lets start there

I used 1 red onion, 2 tomatoes, 1/2 cup of extra virgin olive oil, 1/4 cup of balsamic vinegar, 1 tablespoon of honey, 1 garlic clove grated, 1 teaspoon each of kosher salt, ground black pepper and crushed red pepper

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Peel and slice your onions very thin, then slice your tomatoes very thin as well

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In a bowl mix together your oil, balsamic, honey, grated garlic and spices

Place the tomatoes and onions in a resealable baggie and pour the balsamic mixture in

  Force the air out of the bag and seal.  Allow to marinate at least 30 minutes, then strain and set aside

Now onto the meat, I have 2 pounds of 80% ground beef

I like 80% for burgers because you want some of the fat for juiciness

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To the meat I’m adding 1/2 cup of pesto and 1 teaspoon each of kosher salt and ground black pepper

Click the link below for a great pesto recipe

Basil Pesto

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Using your hands, gently mix the meat until it is all incorporated

I used a 3/4 cup measure to keep the burgers and even size.  Scoop out the meat, roll them into a ball, then press into patties

Place a thumb print into the center of each patty to keep the burger from rounding out while cooking

You want a burger, not a meatball

Sprinkle the burgers with some additional salt and pepper then let the meat chill until you are ready to cook them

Place your burgers on the grill over direct heat at around 400 F

Cook 4 minutes, then turn slightly (not flip) and cook 3 minutes more

Flip the burgers and cook another 2 minutes

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Since these have a bit of an Italian flair I’m going to top these with some fresh mozzarella

Give the burgers a final turn, top with the cheese and cook just until the cheese starts to melt

Remove them from the heat and let rest at least 10 minutes before serving

While the burgers rest I’m going to brush some rolls with 1/2 stick of melted butter that has 2 teaspoons of garlic powder in it

Place the rolls on the grill and toast them quickly

Now for some assembly

I put about 1 teaspoon of the pesto on the bottom half of the roll, followed by a burger.  Top the burger with some of the onions and tomatoes, then add another teaspoon of pesto followed by the top of the roll

And that’s it

A delicious burger like you have never had before!

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Enjoy!!!

Simply Sundays! ~ Pesto Burger

  • Servings: 6
  • Time: Prep 30 Min, Cook 10-12 Min
  • Difficulty: Medium
  • Print

Ingredients

For the toppings

1 red onion, peeled and thinly sliced

2 tomatoes thinly sliced

1/2 cup of extra virgin olive oil

1/4 cup of balsamic vinegar

1 tablespoon of honey

1 garlic clove grated

1 teaspoon of kosher salt, ground black pepper and crushed red pepper

For the burger

2 pounds of 80% ground beef

1/2 cup of pesto (plus extra for topping the burger once cooked)

1 teaspoon each of kosher salt and ground black pepper (plus more for sprinkling)

For the rolls

1/2 stick of melted butter

2 teaspoons of garlic powder

Directions

For the toppings

Peel and slice 1 red onion thinly.  Slice 2 tomatoes thinly.  In a bowl mix together  1/2 cup of extra virgin olive oil, 1/4 cup of balsamic vinegar, 1 tablespoon of honey, 1 grated garlic clove, 1 teaspoon each of kosher salt, ground black pepper and crushed red pepper

Place your onions and tomatoes in a resealable baggie and top with the balsamic mixture.    Force the air out of the bag and seal.  Refrigerate for at least 30 minutes

For the burgers

In a bowl mix 2 pounds of 80% ground beef with 1/2 cup of prepared pesto, 1 teaspoon of kosher salt and 1 teaspoon of ground black pepper.  Using a 3/4 cup measure, scoop out even amounts of the meat mixture.  Roll them into balls them flatten into patties.  Make a dent with your thumb in each patty to stop them from rounding out while they cook Sprinkle with additional kosher salt and ground black pepper.  Chill them until your ready to cook them

Place your burgers on the grill over direct heat at around 400 F.  Cook 4 minutes, then turn slightly (not flip) and cook 3 minutes more.  Flip the burgers and cook another 2 minutes

Give the burgers a final turn, top with the cheese and cook just until the cheese starts to melt.  Remove them from the heat and let rest at least 10 minutes before serving

For the rolls

While the burgers rest I’m going to brush some rolls with 1/2 stick of melted butter that has 2 teaspoons of garlic powder in it.  Place the rolls on the grill and toast them quickly

Put about 1 teaspoon of the pesto on the bottom half of the roll, followed by a burger.  Top the burger with some of the onions and tomatoes, then add another teaspoon of pesto and the top of the roll

Simply Bamboo Cutting Board 

Wilton Recipe Right 3 Piece Cookie Pan Set

ZYLISS Quik Blend Whisk

© Simply Sundays 2016
All rights reserved

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