Nothing beats an amazing burger.
I believe I get my love for burger from my mom, who is likely to order the burger on the menu no matter what restaurant we go to. She loves a good burger, and so do I. This is a good one — with a play on the caprese salad. Basil (in the form of pesto), tomato and mozzarella — all on a sweet brioche roll, melty and delicious. Recipe from Food & Wine. It’s a little rich, as you’d expect, but have a little salad on the side if you feel bad. Or do what I did and count the pesto as the green vegetable. Yep.
- I didn’t bother with the meat mix they recommend, but bet it’d be good
- Use fresh mozz and you’ll be happy you did
- Make some extra pesto for your next meal (it’s great on salmon, sandwiches, pasta, you name it)
- This pesto uses almonds but feel free to use walnuts, pine nuts, etc.
- Use a nice, thick layer of pesto — deliciousness
- 2 cups basil leaves
- 1/4 cup salted roasted almonds
- 1 garlic clove
- 1/2 cup extra-virgin olive oil, plus more for brushing
- 1/4 cup grated Pecorino-Romano cheese
- Freshly ground pepper
- 1 pound ground beef chuck
- 1 pound ground beef sirloin
- 8 ounces fresh mozzarella, cut into 6 slices
- 6 brioche hamburger buns, split
- 2 tomatoes, sliced
In a food processor, combine the basil with the almonds and garlic and pulse until the almonds are finely chopped. Add the 1/2 cup of olive oil and process to a paste. Add the grated Pecorino and pulse to combine. Season the pesto with salt and pepper. You should have about 1 cup.
Transfer 1/4 cup of the pesto to a bowl. Add the ground chuck and ground sirloin and a pinch of salt and gently knead to blend. Form the mixture into six 4-inch patties, about 3/4 inch thick. Brush the burger patties lightly with olive oil.
Light a grill and oil the grates. Grill the burgers over moderately high heat for 3 minutes. Flip the burgers, top them with the mozzarella slices and close the grill. Cook for 3 minutes longer for medium-rare burgers. Grill the buns until lightly toasted, then spread some of the pesto on the bottoms. Top with the burgers, the tomatoes and the remaining pesto. Close the burgers and serve right away.
The pesto can be refrigerated for up to 3 days. Bring to room temperature before proceeding.