Pesto Garlic Burgers With Mayo (Print Version)
Beef burgers with pesto and garlic, topped with creamy garlic mayo on toasted buns.
# What You Need:
→ Burger Patties
01 - 1.1 lb ground beef (80/20 lean-to-fat ratio)
02 - 3 tbsp basil pesto
03 - 2 cloves garlic, minced
04 - 1/2 tsp kosher salt
05 - 1/2 tsp freshly ground black pepper
→ Creamy Garlic Mayo
06 - 6 tbsp mayonnaise
07 - 1 clove garlic, finely minced
08 - 1 tsp fresh lemon juice
09 - 1 tbsp 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
# Directions:
01 - In a mixing bowl, combine the ground beef, basil pesto, minced garlic, 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 each into a patty about 3/4 inch thick, pressing a slight indentation in the center to prevent puffing during cooking.
02 - In a small bowl, whisk together the mayonnaise, finely minced garlic, lemon juice, and chopped parsley. 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 on the cooking surface and toast for 1 to 2 minutes until golden brown and lightly crisp. Remove and set aside.
04 - Place the patties on the preheated grill or skillet and cook for 4 to 5 minutes per side, or until they reach your desired level of 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 allow the cheese to melt evenly.
05 - Spread a generous layer of creamy garlic mayo on the bottom half of each toasted bun. Layer on a lettuce leaf, followed by the cheesy patty, a tomato slice, and a few 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 and juicy, alongside your favorite sides such as fries, a green salad, or coleslaw.
# Expert Tips:
01 -
- The pesto inside the patty keeps the beef incredibly moist even if you accidentally overcook it a touch.
- That garlic mayo is so good you will start putting it on everything from fries to sandwiches to a spoon.
02 -
- Do not press down on the patties while they cook or you will squeeze out every drop of juice the pesto worked so hard to lock in.
- Let the patties rest for just two minutes after cooking before assembling, the juices redistribute and stay in the burger instead of running onto your plate.
03 -
- Make a small indentation in the center of each patty with your thumb before cooking so they cook flat instead of puffing up into meatballs.
- Let the garlic mayo sit in the fridge for at least fifteen minutes before serving, the garlic flavor mellows and permeates the mayo in a way that instant spreading never achieves.