This is a great burger and the first time I tried it I felt that it "tasted of summer"! For the ultimate burger you can make your own pesto and brioche buns (I will be posting recipies for these soon), but often we don't have the time so just buy some good versions from your local supermarket.

 

 

 

Ingredients

Burger Patties
  • 125g lean ground beef
  • 15g pesto
Burger Toppings
  • Brioche Hamburger Buns
  • 1 Green Lettuce Leaf
  • 1 Vine Tomatoe
  • 25g Mozerella
  • 1 Tablespoons Balsamic Glaze
  • 5g chopped fresh basil
Garlic Mayo
  • 1/2 Cup Light Mayo
  • 1 1/2 teaspoons Dijon Mustard
  • 2 Cloves Garlic, small, minced

 

  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Servings: 1

Nutrition

  • Carbs:
  • Protein:
  • Fat:

Instructions

  1. For the Garlic Mayo
  2. Whisk all the ingredients together in a small bowl. 1/2 Cup Light Mayo,1 1/2 teaspoons Dijon Mustard,2 Cloves Garlic,Salt and Pepper
  3. For the Burger Patties
  4. Transfer the pesto to a bowl with the ground meats and a pinch of salt and pepper, gently knead to blend.
  5. 1 Pound Ground Beef Chuck,1/2 Pound Ground Sirloin,1/4 Cup Pesto,Salt and Pepper
  6. Form the mixture into four 4-inch patties, about 3/4 inch thick. Brush the burger patties lightly with olive oil. Add a small indentation in the middle to keep the meat from puffing up and shrinking.
  7. Olive Oil
  8. Grill the burgers over moderately high heat for 3 minutes. Flip the burgers, top them with cheese slices and close the grill to allow more melting. Cook for 3 minutes longer for medium-rare and 5 minutes longer for well done.
  9. 4 Slices Havarti Cheese
  10. Assemble the Burgers
  11. Meanwhile, grill the buns until lightly toasted, then spread some of the garlic mayo on the bottoms.
  12. 4 Brioche Hamburger Buns
  13. Place lettuce on the mayo followed by the burgers on the lettuce. Top with more pesto, tomatoes and a drizzle of balsamic glaze or just balsamic vinegar.
  14. 4 Leaves Green Lettuce,2 Campari Tomatoes,4 Tablespoons Balsamic Glaze