Filippo Berio Pesto Stuffed Burger

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 tbsp Filippo Berio Classic Pesto

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

Directions

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 tbsp of pesto and 1 cheese cube between 2 patties; pinch and seal to enclose filling. Repeat with remaining patties, pesto 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, aioli sauce and serve!

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Pesto Stuffed Burger Recipe