RECIPES: Recipe Details

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Spinach Pesto Stuffed Burgers

This is great local American burger because most of the ingredients are American staples. The herbs are grown in my backyard so that is pretty local. Americais local to womeplace.is such a large melting pot that just about anything is local somewhere.

Ingredients 

Spinach Pesto:
1 large clove garlic
2 cups packed bagged ready-to-eat baby spinach (about 2 ounce
1/4 teaspoon Kosher salt
1/4 teaspoon freshly ground black pepper
3 tablespoons extra-virgin olive oil
1/4 cup freshly grated Parmesano-Reggiano cheese

Roasted Pepper Aioli:
1 large clove garlic
5 ounces roasted pepper from 7 oz. jar, drained
1 tablespoon mayonnaise (good quality reduced-fat may be used)
1/2 teaspoon Kosher salt
1/4 teaspoon freshly ground black pepper

Patties:
2 pounds ground sirloin
1/2 cup finely chopped onion
3 large cloves garlic, minced or pressed
1-1/2 tablespoons finely chopped fresh basil, or 1 teaspoon dried leaves
2-1/2 teaspoons finely chopped fresh oregano, or 3/4 teaspoon dried leaves
1/4 cup finely chopped fresh Italian flat-leaf parsley
3/4 teaspoon Kosher salt
1/2 teaspoon red pepper flakes
2 tablespoons tomato paste (I use double-concentrate from a tube)
1 tablespoon extra-virgin olive oil

olive oil for brushing grill, patties, tomatoes, radicchio and bread
6 (1/2" thick) large yellow tomato slices (may use red if yellow are not available)
6 slices Provolone cheese
12 radicchio leaves
6 (6" squares) foccacia bread or Ciabata bread, cut horizontally in half
or Ciabata bread

Instructions 

Directions:

Preheat a gas grill to medium-high.

To make the Spinach Pesto: With food processor running, drop garlic through feed tube; process until minced. Add salt, pepper and olive oil; process until smooth. Add Parmesan cheese and pulse until mixed in. Remove from processor; set aside. Wash out processor.

To make the Roasted Pepper Aioli: With food processor running, drop garlic through feed tube; process until minced. Add peppers, mayonnaise, salt and pepper; process until smooth. Remove from processor; set aside.

To make the Patties: Combine all ingredients in a large bowl; mix gently to combine. Form mixture into 12 thin patties of equal size. Spoon one heaping tablespoon of Spinach Pesto onto 6 patties, leaving a 1/2" border.
Top with remaining 6 patties, pressing edges to seal. Oil grill rack. Brush both sides of burgers with olive oil. Place burgers on grill and cook 4 to 5 minutes on each side, turning once. Brush tomatoes with oil; sprinkle with salt and pepper; grill 3 to 4 minutes, turning once. Brush radicchio with olive; grill 2 to 3 minutes. Brush cut sides of bread with olive oil. Place cut side down, around edges of grill to toast. When burgers have a minute or so to go, place a slice of cheese on top and close grill lid.

Place a patties on bottom slice of bread; add tomato and radicchio. Spread a heaping tablespoon of aioli on top bread slice and place on burger. Makes 6 burgers.

Comments 

This is a great local American burger because spinach is a staple American ingredient. The herbs are grown in my backyard and that is pretty local. American is a large melting pot so just about any ingredients is local to somewhere.