Pesto Stuffed Burger

Prep Time: 20 min

Cook Time: 15 min

Total Time: 35 min

Servings: 4

RECIPE INGREDIENTS

  • 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

RECIPE DIRECTIONS

  1. 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.
  2. 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.
  3. Assemble burgers in buns with arugula, roasted red peppers and aioli sauce.
  4. 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.