Pesto Garlic Burgers (Printable)
Beef patties with pesto and garlic topped with creamy garlic mayo on toasted buns.
# What You'll Need:
→ Burger Patties
01 - 1.1 lb ground beef (80/20 lean-to-fat ratio)
02 - 3 tablespoons basil pesto
03 - 2 cloves garlic, minced
04 - ½ teaspoon kosher salt
05 - ½ teaspoon freshly ground black pepper
→ Creamy Garlic Mayo
06 - 6 tablespoons mayonnaise
07 - 1 clove garlic, finely minced
08 - 1 teaspoon fresh lemon juice
09 - 1 tablespoon fresh parsley, chopped (optional)
10 - Salt and pepper to taste
→ Burger Fixings
11 - 4 burger buns
12 - 4 slices provolone or mozzarella cheese
13 - 1 large tomato, sliced into rounds
14 - 4 lettuce leaves
15 - 1 small red onion, thinly sliced into rings
# How-To Steps:
01 - In a mixing bowl, combine ground beef, basil pesto, minced garlic, kosher salt, and black pepper. Gently fold the mixture until just incorporated, being careful not to overwork the meat. Divide into 4 equal portions and shape into uniform patties, pressing a slight indentation in the center to prevent puffing during cooking.
02 - Whisk together mayonnaise, finely minced garlic, fresh lemon juice, and chopped parsley in a small bowl. Season with salt and pepper to taste. Cover and refrigerate to allow the flavors to meld while you cook the burgers.
03 - Preheat a grill or cast-iron skillet over medium-high heat. Place the burger buns cut-side down and toast for 1 to 2 minutes until golden brown. Remove and set aside.
04 - Place the patties on the hot grill or skillet and cook for 4 to 5 minutes per side, or until the internal temperature reaches your desired doneness. During the last minute of cooking, lay a slice of provolone or mozzarella cheese on each patty and cover with a lid or foil to melt the cheese.
05 - Spread a generous layer of creamy garlic mayo on the bottom half of each toasted bun. Layer a lettuce leaf, followed by the cheesy patty, a tomato slice, and red onion rings. Add an extra spread of mayo on the top bun if desired, then close the burger.
06 - Serve the burgers immediately while hot, paired with your favorite side dishes such as fries, coleslaw, or a crisp green salad.
# Expert Advice:
01 -
- The pesto mixed directly into the patty makes every bite taste like someone actually cared about flavor, not just toppings.
- That garlic mayo is the kind of condiment you will start putting on everything from sandwiches to roasted vegetables.
02 -
- Overmixing the beef will give you dense tough patties instead of tender ones, so stop as soon as the pesto is evenly distributed.
- Letting the garlic mayo sit in the fridge for at least ten minutes transforms it from good to something people will ask you about.
03 -
- Press a small dimple into the center of each patty with your thumb before cooking so it stays flat instead of puffing up into a meatball.
- Use a lid or foil tent when melting the cheese because trapped steam does the job faster and more evenly than heat alone.