You all know I love me some burgers. I mean love. It's a little awkward sometimes as I choose to ignore the man across from me at the table and rather stare longingly at the juicy grilled delight in front of me. Sorry boys, but you don't stand a chance. Fortunately for me, I have a man who doesn't question my bizarre love of foods. When I saw these burgers over at Hot Polka Dot(seriously, how cute is that blog!) I was so excited.
I've also had an unnatural addiction to basil this summer (perhaps its from the three THREE awesome basil plants that sprouted up in my back yard) and pesto has been on the top of my weekly creation list. Throw that in a burger? Oh heck yeah.
Hey, don't forget to serve crispy, oven baked French fries with your pesto burgers.
For the Pesto:
- 1 cup fresh basil leaves
- 2 cloves garlic
- 2 tablespoon pine nuts, toasted
- 2 tablespoon parmesan, grated
- Pepper to taste
- 3 tbs extra virgin olive oil
For the burgers:
- 2 pounds ground beef
- ¼ cup Parmesan, grated
- ¾ cup bread crumbs
- Salt and pepper to taste
- 1 egg, beaten
- ½ - ¾ cup marinara sauce
- 8 slices mozzarella
- 8 buns, sliced
For the pesto: In a food processor combine the basil leaves, garlic cloves, toasted pine nuts, parmesan, fresh ground black pepper and olive oil. Blend all the ingredients until there are no more chunks.
In a large bowl combine the pesto, ground beef, parmesan, bread crumbs, salt, pepper and egg. Mix it just until all the ingredients are combined. Divide the mixture into 8 even burgers.
Grill the burgers on a grill on high heat, covered, about 8 to 10 minutes, flipping once. During the last few minutes of grilling, toast your buns and top each with a slice of mozzarella, covering again to melt. Transfer them to the sliced buns and top with the a spoonful of marinara suace and other burger toppings (onion, lettuce, tomato, etc). Serve with napkins and demolish.