Pesto Garlic Burgers (Printable version)
Juicy pesto and garlic beef burgers with creamy garlic mayo on toasted buns.
# What you need:
→ Burger Patties
01 - 1.1 lb ground beef (80/20 lean-to-fat ratio)
02 - 3 tablespoons basil pesto
03 - 2 cloves garlic, minced
04 - 1/2 teaspoon kosher salt
05 - 1/2 teaspoon freshly ground black pepper
→ Creamy Garlic Mayo
06 - 6 tablespoons mayonnaise
07 - 1 clove garlic, finely minced
08 - 1 teaspoon fresh lemon juice
09 - 1 tablespoon fresh parsley, chopped (optional)
10 - Salt and pepper to taste
→ Burger Fixings
11 - 4 burger buns
12 - 4 slices provolone or mozzarella cheese
13 - 1 large tomato, sliced into rounds
14 - 4 lettuce leaves
15 - 1 small red onion, thinly sliced into rings
# How To:
01 - In a large mixing bowl, combine the ground beef, basil pesto, minced garlic, kosher salt, and black pepper. Gently fold the mixture until evenly incorporated, being careful not to overwork the meat. Divide into 4 equal portions and shape into uniform patties, pressing a slight indent in the center to prevent puffing during cooking.
02 - In a small bowl, whisk together the mayonnaise, finely minced garlic, fresh lemon juice, and chopped parsley. Season with salt and pepper to taste. Cover and refrigerate to allow the flavors to meld while you cook the burgers.
03 - Preheat a grill or cast-iron skillet over medium-high heat. Place the burger buns cut-side down and toast for 1 to 2 minutes until golden brown and lightly crisp. Remove and set aside.
04 - Place the formed patties on the hot grill or skillet. Cook for 4 to 5 minutes per side, or until the internal temperature reaches your preferred doneness. During the final minute of cooking, lay a slice of provolone or mozzarella cheese atop each patty and cover with a lid or foil to allow the cheese to melt evenly.
05 - Spread a generous layer of the creamy garlic mayo on the bottom half of each toasted bun. Layer on a lettuce leaf, followed by the cheesy pesto patty, a slice of tomato, and a few rings of red onion. Add an extra spread of mayo on the top bun if desired, then close the burger.
06 - Serve the burgers immediately while hot, accompanied by your favorite side dishes such as crispy fries, a fresh salad, or coleslaw.
# Expert Advice:
01 -
- The pesto does most of the heavy lifting so you get gourmet flavor with barely any extra work.
- That garlic mayo is the kind of condiment you will start putting on everything once you taste it.
02 -
- Overmixing the meat makes the patties dense and rubbery, so stop as soon as everything looks evenly combined.
- Pressing down on the burgers with your spatula squeezes out all the juices and you end up with a dry patty, resist the urge entirely.
03 -
- Make a small dimple in the center of each patty with your thumb so they cook flat instead of puffing up into meatballs.
- Let the garlic mayo sit for at least ten minutes before using, the garlic needs time to bloom into the fat for maximum flavor.