Creamy Pesto Burgers from Trill Burgers
Ingredients
- 3 lb all chuck ground beef 75/25
- 8 fluffy potato buns (any soft buns will work)
- 3 oz sun-dried tomatoes
- 1 yellow onion
- 2 cups fresh basil leaves, packed
- ½ cup freshly grated Parmesan cheese
- ½ cup extra virgin olive oil
- 2 cloves garlic, minced
- ¼ tsp salt, or more to taste
- ⅛ tsp freshly ground black pepper, or more to taste
- heavy whipping cream
- ½ cup mayonnaise
- 2 romaine hearts
- 1 stick butter, cut into 8 even pieces
- 16 slices white American cheese
Instructions
- Form ground beef into eight 6 oz. burger patties. Pat gently to keep the patties fluffy.
- Make a slight indentation with your thumb in the center of each burger. This will help cook the center of the burger. Set aside.
- Wash and dry romaine lettuce hearts. Cut the lettuce in half lengthwise. Remove the core by making triangle cuts. Cut into thin juliennes starting from the leafy end.
- Cut the onions into thin half-moon slices.
- Chop sun-dried tomatoes. Refresh them in a heated pan with 1 Tbsp of extra virgin olive oil. Saute the chopped tomatoes and season to taste.
- Add basil, Parmesan, minced garlic, salt, and pepper to a food processor to make the pesto.* Blend the ingredients and gradually add the extra virgin olive oil to emulsify. Once the pesto is fully married, set aside.
- Heat a small pot and add 1 Tbsp of extra virgin olive oil. Introduce the pesto to the heat and stir until the aroma blossoms.
- Add heavy cream to the mixture. When the mixture gets nice and thick, season, remove from heat, and chill.
- Once the pesto cream is chilled, mix in the mayonnaise to make pesto aioli.
- Preheat grill to at least 375℉
- Season the bottom side of the patties with a generous amount of salt and pepper.
- Place the patties bottom side down on the grill and sear.
- Season the top side of the patties as they are searing.
- Once the patties develop a nice sear, flip the burgers.
- Place a cube of butter on the top of each patty and add cheese slices.
- To assemble patties, first toast the buns. Spread pesto aioli across the bottom of each bun. Layer onions, lettuce, burgers, and sun-dried tomatoes.
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