Burgers with Mozzarella and Spinach-Arugula Pesto
Juicy beef burgers topped with fresh mozzarella and a homemade spinach-arugula pesto. These gourmet burgers combine the peppery taste of arugula with creamy cheese and a flavorful pesto mixed right into the meat.
Ingredients
- •8 ounces baby spinach leaves
- •2 cloves garlic
- •½ teaspoon lemon peel
- •¼ teaspoon dried crushed red pepper
- •4 cups fresh arugula leaves
- •3 tablespoons pine nuts
- •1 teaspoon fresh lemon juice
- •⅓ cup extra-virgin olive oil
- •3 tablespoons Parmesan cheese
- •1¾ pounds ground beef
- •1 teaspoon salt
- •½ teaspoon ground black pepper
- •6 pieces hamburger buns
- •6 slices fresh mozzarella cheese
- •2 whole beefsteak tomatoes
- •
Cooking Instructions
- 1.
Rinse spinach; drain briefly, then place in large glass bowl. Microwave spinach, uncovered, on high just until wilted, 1 to 1 1/2 minutes. Drain, then squeeze out as much liquid as possible. Combine garlic, lemon peel, and crushed red pepper in processor; blend until garlic is finely chopped. Add spinach, 2 cups (packed) arugula, pine nuts, and lemon juice; process until coarse puree forms. With machine running, gradually add oil in thin stream and blend until almost smooth. Mix in cheese. Transfer pesto to small bowl; season with salt.
10 min
- 2.
Do ahead: Can be made 6 hours ahead. Cover; chill.
360 min
- 3.
Combine ground beef, 1 teaspoon salt, 1/2 teaspoon black pepper, and 6 tablespoons spinach-arugula pesto in large bowl; mix lightly with fingertips or fork just until incorporated. Form meat mixture into six 3/4-inch-thick patties. Place patties on platter.
15 min
- 4.
Do ahead: Beef patties can be made 6 hours ahead. Cover and refrigerate.
360 min
- 5.
Prepare barbecue (medium-high heat). Grill burgers to desired doneness, about 4 minutes per side for medium-rare. Grill buns, cut side down, just until lightly toasted, about 1 minute. Build burgers with pesto, patties, mozzarella cheese, tomatoes, and arugula. Cover with bun tops.
15 min
