Sunday, July 21, 2013

Pesto Burger

Copyright 2013 LtDan'sKitchen blogs
I have been basil crazy the last few weeks after having had a taste of Afrique's pesto burger. I decided to look for a recipe of a pesto burger that would rival what I considered was a pretty good burger but with a bit more of a gourmet touch. Enter this turkey burger flavored with pesto sauce and topped with more basil leaves. The final touch which was a drizzling of balsamic vinegar sold me within seconds before even reading the entire recipe. It got me excited and intrigued at the same time. 

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
tomato slices
basil leaves
Gouda cheese, sliced thinly
balsamic vinegar
pesto mayonnaise

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.  

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