RECIPES: Recipe Details

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Ricotta Stuffed Burgers with Artichoke Pesto

I don’t have all the fancy tableware for all the different special occasions; so I use the colors in the food to show off the festivities. This burger has beautiful greens and different stages of red, bursting out with fresh aromas of grilled beef, garlic and basil. Your family and friends mouths will drop when they see these burgers on your table, and they will never forget the juicy taste of these wonderful flavors.

Ingredients 

Ricotta filling:
2 large red bell peppers, roasted
¾ cup ricotta cheese
Artichoke Pesto:
1 (6.5 oz.) jar marinated artichoke hearts (packed in oil and herbs) 2 tablespoons prepared pesto from jar
Patties:
2 pounds ground chuck
¼ cup fresh Italian parsley chopped
2 garlic cloves minced
2 tablespoons Sutter Home Cabernet
2 teaspoons kosher salt
1 teaspoon black pepper
Vegetable oil for brushing on the grill rack
6 (4 ½ inch) Kaiser Rolls, split
6 red leaf lettuce leaves
6 (1/4 inch thick) slices of red onion
6 (¼ inch thick) large tomato slices
2 California haas avocados, peeled, seeded and then sliced into 1/8 inch slices

Instructions 

Directions: Preheat a gas grill to medium high. To roast the peppers place them whole on heated grill, over Direct-High Heat and turn them frequently with tongs until all sides are charred black, about 15 minutes. Put the peppers in a plastic or paper bag, and steam for 15 minutes. Peel the peppers; remove the seeds and the stems and cut into ½ inch by ½ inch pieces, add to a small bowl, and fold in the ricotta cheese. Refrigerate until needed. To make the artichoke pesto put the artichoke hearts with oil and herbs in a blender along with the prepared pesto and blend on a puree setting, for 15 to 20 seconds until well combined. Using a spatula scrape artichoke pesto into a small bowl and set aside. To prepare the burger patties, combine the meat, parsley, garlic, wine, and salt and pepper handling the meat as little as possible to avoid compacting it. Next form the meat mixture into 12 round patties. On 6 of the patties, spread divided ricotta cheese and roasted peppers. Place remaining patties on top, pressing together and sealing the edges, forming 6 total patties. Brush the grill rack with oil and place the patties on the rack over Direct-High Heat. Cover the grill and cook the patties turning once, until done preference, about 5 minutes on each side. On the last minute of cooking, place the rolls cut side down on the outer edges of the rack to toast lightly. To assemble the burgers, spread a generous amount artichoke pesto on the cut side of bottom rolls, then the red leaf lettuce, red onion, tomato slice, burger patty, and then top the patties with avocado slices and then top of roll.