Italian Pesto Burger

Burger with Italian roots. With this Italian-American burger you will awaken a sense of home in every Italian.

Ingredients

Ingredients
Servings:
g
Minced Beef
Shallots
tsp
Worcestershire Sauce
tsp
Dijon Mustard
tsp
Dried Oregano
tsp
Garlic Powder
Salt & Pepper to taste
Olive Oil
Brioche Burger Buns
g
Rucola
Tomato
Pesto Crème
tbsp
Pine Nuts
Garlic Clove
g
Fresh Basil
tbsp
Olive Oil
tbsp
Cream Cheese
Salt & Pepper to taste

Instructions

Preparing In The Kitchen
  1. For the pesto cream, in a small pan, roast the pine nuts without oil. Allow to cool and chop into small pieces. Peel the garlic and chop coarsely. Wash the basil, shake dry and chop as well.
  2. Combine all ingredients in a food processor or blender and blend until mostly smooth. Taste and season with salt and pepper.
  3. Peel and finely chop the shallots. In a medium bowl, mix all ingredients together. Shape the mixture into 4 patties and in each patty in the middle make a small dimple, to avoid shrinking.
  4. Place the grilling pan on the medium-high heat. Drizzle in olive oil and once oil is warmed up add patties, grill them for 4-5 minutes (depends on thickness and your preferences) and turning them around until colored on all sides.
  5. In the meantime, wash the tomato and cut into slices. Wash the rucola and shake dry. Grate the parmesan cheese.
  6. To serve, add the rucola and tomato on the bottom half. Spread with the pesto crème and top with the beef patty. Sprinkle with parmesan cheese and top with upper bun.

Preparing In The Kitchen
  1. For the pesto cream, in a small pan, roast the pine nuts without oil. Allow to cool and chop into small pieces. Peel the garlic and chop coarsely. Wash the basil, shake dry and chop as well.
  2. Combine all ingredients in a food processor or blender and blend until mostly smooth. Taste and season with salt and pepper.
  3. Peel and finely chop the shallots. In a medium bowl, mix all ingredients together. Shape the mixture into 4 patties and in each patty in the middle make a small dimple, to avoid shrinking.
  4. Place the grilling pan on the medium-high heat. Drizzle in olive oil and once oil is warmed up add patties, grill them for 4-5 minutes (depends on thickness and your preferences) and turning them around until colored on all sides.
  5. In the meantime, wash the tomato and cut into slices. Wash the rucola and shake dry. Grate the parmesan cheese.
  6. To serve, add the rucola and tomato on the bottom half. Spread with the pesto crème and top with the beef patty. Sprinkle with parmesan cheese and top with upper bun.

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