This tastes best if you make your own basil pesto. The cheese will be easier to slice if you freeze it first. Serve with a side of Rosemary Parmesan Potatoes
Servings: 4 burgersHardware: Measuring spoons and cups, a cutting board and a knife, mixing bowl, a spatula, a plastic container with a lid, a spoon, a heavy bottom frying pan
Time: Prep-10 minutes, Cook-7-10 minutes
- 1 pound ground beef (the best that you can afford)
- 1 cup mayo
- 1½ tablespoons + 1½ tablespoons basil pesto
- ½ teaspoon balsamic vinegar
- ¼ cup Parmesan cheese
- ½ teaspoon garlic powder
- ½ teaspoon salt + more
- 4 thick slices of mozzarella cheese
- 2 large vine ripened tomatoes
- Olive oil to cover the bottom of the pan
- Fresh shredded basil leaves for garnish
- 4 buns
- Mix the mayo, 1½ tablespoon pesto, and the balsamic vinegar. Place into the plastic container and put in the fridge until you need it. Thinly slice the tomatoes. Cut thick slices of cheese. Set aside.
- Mix the beef, 1½ tablespoons pesto, Parmesan cheese, garlic powder, and salt. Don’t over handle the beef as it will make tough burgers.
- Divide the ground beef into 4 equal ¾ inch patties. Salt both sides. Make a small dimple in the center of each burger, this will keep your burgers from having a hump in the middle as it cooks.. In the pan, heat the olive oil over medium-high. Place the burgers into the pan. Cook for 4-5 minutes and then flip. Cook for 3-4 more minutes. Check the largest burger for desired temperature. Place a cheese slice onto each burger during the last minute or so of cooking so that it will melt.
- To serve, place the warm burgers onto the split buns, cheese side up. Top each burger with 1½ tablespoons of mayo and 2 tomato slices. Add a few shreds of fresh basil.