I know fresh tomatoes and basil may be kind of summery, but we still have good tomatoes in Santa Barbara, and it’s been 70+ degrees!
This is a great variation on the traditional burger that everyone loves. I made these for a dinner party and everyone raved about them. I used beef, but turkey would be good too. Take a few minutes to make homemade pesto, it’s quick and easy, and don’t skimp – slather it on those buns!
1 pound ground sirloin (at least 20% fat; you’ll need the juices for flavor and moisture) (or turkey!)
1-2 garlic cloves, smashed
Salt and pepper to taste (careful, Italian breadcrumbs have salt in them)
1/2 cup Italian-seasoned breadcrumbs
Mozzarella cheese (the best quality you can afford)
1 beefsteak tomato
Hamburger buns, panini rolls, or ciabatta
In a large bowl, mix together the first 6 ingredients, being careful not to over-work the meat and make it dense. Shape into 1-inch thick patties, hiding a small chunk of mozzarella cheese in the middle.
Cook over medium-hot grill until meat is no longer pink. Let rest on a plate, covered, for 2-3 minutes while juices are absorbed.
Assemble burger with patty on bottom, one slice of mozzarella cheese, one slice of tomato, and a few basil leaves. Spread pesto sauce on top and bottom of toasted hamburger buns.
Adapted from my friend Sarah‘s recipe.
1 clove of garlic, chopped
sea salt and freshly ground black pepper
3 good handfuls of fresh basil, leaves picked and chopped
a handful of pine nuts, very lightly toasted
a good handful of freshly grated Parmesan cheese
extra virgin olive oil
In a food processor or blender, pulse garlic, salt and pepper, and basil, pine nuts, Parmesan, Slowly add olive oil – you need just enough to bind the sauce and get it to an oozy consistency. Season to taste with salt and pepper.
Adapted from Jamie Oliver’s pesto recipe