Pesto Stuffed Burger

Olive Oil
  • 1/2 lb each ground pork, beef and veal
  • 1 egg
  • 1/3 cup bread crumbs
  • 3 tbsp grated onion
  • 1 tbsp Dijon mustard
  • 1 tsp smoked sweet or hot paprika
  • 1 tsp dried oregano
  • 3/4 tsp salt
  • 1/2 tsp freshly ground pepper
  • 4 frozen Basil Garlic Pesto Pucks (see tip below)
  • 4 cubes Fontina cheese (1/2-inch cubes)
  • 4 hamburger buns, split
  • 2 tbsp Filippo Berio Olive Oil
  • 1 clove garlic, cut in half
  • 1 cup arugula
  • 3 jarred roasted red peppers, drained and sliced
  • 1/4 cup prepared aioli sauce or mayonnaise
    • Preheat grill to medium-high heat; grease grate well. Mix together pork, beef, veal, egg, bread crumbs, onion, mustard, paprika, oregano, salt and pepper. Divide into 8 balls; flatten into 1/4-inch thick patties. Sandwich 1 pesto puck and 1 cheese cube between 2 patties; pinch and seal to enclose filling. Repeat with remaining patties, pesto pucks and cheese.
    • Grill burgers for about 7 minutes per side or until well marked and meat reaches internal temperature of 160°F. Brush buns with oil; grill for about 1 minute or until lightly toasted. Rub with cut garlic.
    • Assemble burgers in buns with arugula, roasted red peppers and aioli sauce.
    • HOW TO/TIP/SMARTCUT: How to make Basil Garlic Pesto Pucks:

      • In food processor, combine 3 cups packed fresh basil leaves, 1/2 cup Filippo Berio Olive Oil, 1/3 cup grated Parmesan cheese, 1/3 cup toasted pine nuts, 4 chopped garlic cloves, and 1/4 tsp each salt and pepper; pulse until smooth. Line a mini muffin tin with paper liners; divide pesto evenly among liners. Freeze for 4 to 6 hours or until firm. Pop out pucks; place in resealable plastic bag. Freeze until ready to use to add flavor to soups, sauces and pasta.

    Prep Time

    20 min

    Cook Time

    15 min

    Total Time

    35 min







    Ingredient: Beef & Veal

    Cooking Method: Grill

    World Cuisine: American

    Product: Olive Oil


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