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Prep Time: 45 Minutes Cook Time: 10 Minutes |
Ready In: 55 Minutes Servings: 4 |
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An Italian-influenced burger that my husband and I love. Cosi buon, desidererete baciare il cuoco. Uses lots of fresh basil which we seem to always have a surplus of. Ingredients:
1 lb ground chuck |
1/4 cup dry italian seasoned breadcrumbs |
1 tablespoon dried oregano |
2 tablespoons finely chopped red bell peppers |
sea salt, to taste |
pepper, to taste |
8 buns or 8 sliced italian bread |
2 cups fresh basil leaves (stems discarded) |
3/4 cup pine nuts |
3/4 cup fresh grated parmesan cheese |
2 cloves garlic |
sea salt, to taste |
pepper |
1 1/4 cups extra virgin olive oil |
Directions:
1. To make the pesto: Add the basil leaves, pine nuts, cheese, garlic, salt and pepper to the container of a food processor.
2. While slowly adding the olive oil through the chute, pulse the processor on and off for 30 seconds.
3. With the processor off, take a rubber spatula and scrape down the sides; replace the lid and pulse for approximately 10 more seconds or until the pesto is well blended.
4. To make the burgers: In a mixing bowl (using your hands or a wooden spoon) combine the ground beef, 1/2 cup pesto, breadcrumbs, oregano, and red pepper; ingredients should be well distributed.
5. Shape mixture into 4 patties; season lightly with salt and pepper if desired.
6. Place patties on a grill over medium-high heat; grill for 5 minutes on one side, turn pattties over and grill for about 5 more minutes or until cooked through.
7. Thinly spread pesto on the cut sides of toasted buns or Italian bread.
8. You may drizzle additional pesto over the burgers, then serve on toasted buns/bread.
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