Best Pesto Hamburgers Recipes

PESTO HAMBURGERS

Pesto Hamburgers image

Purchase pre-shaped patties in the meat section of your local grocery store for these tasty pesto burgers. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories Lunch

Time 20m

Yield 4 servings.

Number Of Ingredients 7

Ingredients

1-1/2 pounds ground beef
1/8 teaspoon salt
1/8 teaspoon pepper
4 slices part-skim mozzarella cheese
1/2 cup prepared pesto
1/3 cup roasted sweet red pepper strips
4 hamburger buns, split and toasted

Steps:

Shape beef into four 3/4-in.-thick patties. Season with salt and pepper. In a large skillet, cook patties over medium heat until meat is no longer pink, about 5 minutes on each side. , Top each burger with a slice of cheese, 2 tablespoons pesto and pepper strips. Reduce heat; cover and simmer until cheese is melted, about 2 minutes. Serve on buns.

Nutrition Facts : Calories 716 calories, Fat 45g fat (17g saturated fat), Cholesterol 161mg cholesterol, Sodium 779mg sodium, Carbohydrate 25g carbohydrate (3g sugars, Fiber 2g fiber), Protein 51g protein.

HAMBURGERS W/ POBLANO PESTO AIOLI

HAMBURGERS W/ POBLANO PESTO AIOLI image

Categories Beef

Yield 6 burgers

Number Of Ingredients 17

Ingredients

2 egg whites, lightly beaten
2 T. olive oil
1 T. whipping cream or heavy cream
1 t. kosher salt
1 t. curry powder
1 t. chili powder
1 t. freshly groun black pepper
1 t. minced garlic
2 lbs. ground beef, uncooked
1/3 C. finely chopped red onion
1/4 C. fine dry bread crumbs or 3/4 C. soft bread crumbs
3 fresh jalapeno chile peppers, seeded and finely chopped
3 T. snipped fresh chives
6 slices Monterey Jack cheese with jalapeno peppers
6 lg. hamburger buns, split and buttered
1-1/2 C. shredded iceberg lettuce
6 dill pickle spears

Steps:

Prepare the Poblano Pesto Aioli (see recipe filed separately). Store covered in the refrigerator. In bowl, mix egg whites, oil, cream, salt, curry, chili powder, pepper and garlic. In a large bowl, combine turkey, onion, bread crumbs, jalapeno peppers and chives. Fold egg white mixture into turkey mixture; mix well. Shape turkey mixture into six 3/4" thick round patties. Grill burgers. During the last 1 min. of cooking, top burgers with cheese and grill buns, buttered side down for about 30 sec. to 1 min. or until lightly toasted. To serve, spread about 2 T. of the Poblano Pesto Aioli on each bun, spreading on top and bottom. If you like, top with shredded lettuce.