Pesto Garlic Burgers (Printable Version)

Beef burgers with pesto and garlic, finished with creamy garlic mayo on toasted buns.

# What You Need:

→ Burger Patties

01 - 1.1 lb ground beef (80/20 lean-to-fat ratio)
02 - 3 tablespoons basil pesto
03 - 2 cloves garlic, minced
04 - 1/2 teaspoon kosher salt
05 - 1/2 teaspoon freshly ground black pepper

→ Creamy Garlic Mayo

06 - 6 tablespoons mayonnaise
07 - 1 clove garlic, finely minced
08 - 1 teaspoon fresh lemon juice
09 - 1 tablespoon fresh parsley, chopped (optional)
10 - Salt and pepper to taste

→ Burger Assembly

11 - 4 burger buns
12 - 4 slices provolone or mozzarella cheese
13 - 1 large tomato, sliced into rounds
14 - 4 lettuce leaves
15 - 1 small red onion, thinly sliced into rings

# Directions:

01 - In a mixing bowl, combine the ground beef, basil pesto, minced garlic, salt, and black pepper. Gently fold the mixture until evenly incorporated, being careful not to overwork the meat. Divide into 4 equal portions and shape each into a uniform patty, pressing a slight dimple in the center to prevent puffing during cooking.
02 - Whisk together the mayonnaise, finely minced garlic, lemon juice, and chopped parsley in a small bowl. Season with salt and pepper to taste. Cover and refrigerate to allow the flavors to meld while you cook the burgers.
03 - Preheat a grill or cast-iron skillet over medium-high heat. Place the burger buns cut-side down on the cooking surface and toast for 1 to 2 minutes until golden brown and lightly crisped. Remove and set aside.
04 - Cook the patties on the preheated grill or skillet for 4 to 5 minutes per side, adjusting time for your preferred doneness. During the final minute of cooking, lay a slice of provolone or mozzarella cheese atop each patty and cover with a lid or foil to melt the cheese.
05 - Spread a generous layer of creamy garlic mayo on the bottom half of each toasted bun. Layer a lettuce leaf, followed by the cheesy burger patty, a tomato slice, and a few red onion rings. Add an extra spread of mayo on the top bun if desired, then close the burger.
06 - Serve the burgers immediately while hot, alongside your choice of side dishes such as fries, a green salad, or coleslaw.

# Expert Tips:

01 -
  • The pesto melts right into the beef so every single bite carries that herby, garlicky flavor instead of just sitting on top.
  • Creamy garlic mayo comes together in about sixty seconds and tastes like you spent way longer making it.
  • It feels like something you would order at a gastropub but costs a fraction and cooks in under fifteen minutes.
02 -
  • Overmixing the beef makes the patties tough and dense, so stop folding as soon as the pesto is evenly distributed.
  • Raw garlic in the mayo gets stronger the longer it sits, so if you are making it hours ahead consider using half a clove less.
03 -
  • Let the patties sit at room temperature for about fifteen minutes before cooking so they sear evenly instead of steaming from a cold center.
  • The dimple trick matters more than you think, so press your thumb about halfway into the center of each patty before it hits the heat.

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