Pesto Stuffed Burger
- 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.
Ingredient: Beef & Veal
Cooking Method: Grill
World Cuisine: American
Product: Olive Oil