|Copyright 2013 LtDan'sKitchen blogs|
I made the real deal a few weeks ago and was excited to take a picture and then, the blackout. To recreate the burger, I had to redo it again. Unfortunately, there were no basil leaves sold in my local grocery stores so I ended up using store-bought pesto. I also had to use organic lettuce leaves instead of fresh basil leaves again due to unavailability. However, if you have access to basil leaves, use them. Lettuce leaves pale in comparison to basil leaves when paired with this burger. Also, make your own pesto sauce. It really makes a big difference.
Pesto Burger - Adapted*
1 lb ground beef
1 lb ground pork
1/2 cup pesto sauce
salt and pepper
Gouda cheese, sliced thinly
1.In a large bowl, add the ground beef and pork with the pesto sauce and
season with salt and pepper. With your hands, mix it until just combined.
Do not overmix.
2. Divide the mixture into 10-12 portions and shape the patties. Set aside.
3. In a skillet over medium high heat, cook the patties for about 4 minutes
on one side before turning them over and cooking for another two
minutes. Top with a slice of Gouda cheese and as soon as the cheese
melts, scoop them out of the pan. Cook the rest of the patties.
4. To assemble the sandwich, mix equal amounts of mayonnaise and pesto
sauce and apply a thin spread on the burger buns. Lay one patty on the
lower bun and top with a slice of tomato and a layer of fresh basil leaves.
Drizzle with balsamic vinegar and cap with the top half of the bun.
5. Serve immediately with cold beer or your soda of choice.
*Turkey Pesto Burger: Confections of a Foodie Bride.