Directions:
- Prepare burgers as recipe directs and refrigerate patties until ready to cook.
- Place pine nuts and garlic in a food processor. Add oil; pulse to chop. Add 4 cups basil, Parmesan and salt. Process until finely chopped, stopping and scraping sides of bowl once or twice. (Makes 3/4 cup pesto.)
- Grill or broil burgers as recipe directs. Top with mozzarella during last minute of cooking time.
- Spread buns with pesto. Place burgers on buns and serve topped with a slice of tomato and a large basil leaf and assorted toppings, if desired.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 212.89 Kcal (891 kJ) | ||
| Calories from fat | 109.59 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.18g | 19% | |
|---|---|---|---|
| Cholesterol | 19.78mg | 7% | |
| Sodium | 481.59mg | 20% | |
| Potassium | 268.68mg | 6% | |
| Total Carbs | 10.53g | 4% | |
| Sugars | 1.8g | 7% | |
| Dietary Fiber | 1.4g | 6% | |
| Protein | 16.49g | 33% | |
| Vitamin C | 9.9mg | 17% | |
| Iron | 1.4mg | 8% | |
| Calcium | 384.6mg | 38% | |
| Amount Per 100 g | |||
| Calories | 163.99 Kcal (687 kJ) | ||
| Calories from fat | 84.42 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.38g | 19% | |
|---|---|---|---|
| Cholesterol | 15.24mg | 7% | |
| Sodium | 370.97mg | 20% | |
| Potassium | 206.96mg | 6% | |
| Total Carbs | 8.11g | 4% | |
| Sugars | 1.39g | 7% | |
| Dietary Fiber | 1.08g | 6% | |
| Protein | 12.7g | 33% | |
| Vitamin C | 7.7mg | 17% | |
| Iron | 1.1mg | 8% | |
| Calcium | 296.3mg | 38% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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