Pesto Garlic Burgers (Printable Version)
Beef burgers with pesto and garlic, topped with creamy garlic mayo on toasted buns.
# What You'll Need:
→ Burger Patties
01 - 1.1 lb ground beef (80/20 lean-to-fat ratio)
02 - 3 tbsp basil pesto
03 - 2 cloves garlic, minced
04 - 1/2 tsp kosher salt
05 - 1/2 tsp freshly ground black pepper
→ Creamy Garlic Mayo
06 - 6 tbsp mayonnaise
07 - 1 clove garlic, finely minced
08 - 1 tsp fresh lemon juice
09 - 1 tbsp 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
# Directions:
01 - In a mixing bowl, combine the ground beef, basil pesto, minced garlic, kosher salt, and black pepper. Gently fold the mixture until just incorporated, being careful not to overwork the meat. Divide into 4 equal portions and shape into uniform patties, pressing a slight dimple in the center of each to prevent puffing during cooking.
02 - Whisk together the mayonnaise, finely minced garlic, fresh lemon juice, and chopped parsley in a small bowl. 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 crisped. Remove and set aside.
04 - Place the patties on the preheated grill or skillet and cook for 4 to 5 minutes per side, or until they reach 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 melt the cheese.
05 - Spread a generous layer of creamy garlic mayo on the bottom half of each toasted bun. Layer on a lettuce leaf, followed by the cheesy patty, a tomato slice, and red onion rings. Add an extra spread of mayo on the top bun if desired, then close the sandwich.
06 - Serve the burgers immediately while hot, alongside your choice of sides such as crispy fries, a fresh salad, or roasted vegetables.
# Expert Hints:
01 -
- The pesto melts right into the beef as it cooks, creating pockets of herb and garlic flavor that no seasoning blend can replicate.
- That garlic mayo is so good you will start putting it on everything from fries to sandwiches by the end of the week.
02 -
- Mixing the pesto into the beef too aggressively makes the patties dense and tough, so handle the meat as little as possible.
- Letting the garlic mayo rest in the fridge for at least ten minutes transforms the flavor from sharp garlic to mellow and addictive.
03 -
- Check your pesto label for pine nuts if you are cooking for anyone with nut allergies.
- Double the garlic mayo recipe because you will run out and end up making more anyway.