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Epicurious
Gourmet

Grilled Mozzarella Cheeseburgers with Dried Tomato and Arugula Pesto

2.9

(3)

Recipe information

  • Yield

    Serves 6

Ingredients

1 large red onion
2 pounds ground beef
3/4 cup dried tomato and arugula pesto, or to taste
6 ounces mozzarella, cut into 6 slices
olive oil for brushing onion
6 hamburger buns, grilled lightly if desired

For the pesto:

1 1/2 cups packed arugula, washed well and spun dry
1/3 cup drained bottled dried tomatoes packed in oil
1/4 cup olive oil
3 tablespoons freshly grated Parmesan
2 tablespoons pine nuts, toasted golden and cooled
1 large garlic clove, chopped and mashed to a paste with 1/2 teaspoon salt
a pinch sugar

Preparation

  1. To make the cheeseburgers:

    Step 1

    Prepare grill.

    Step 2

    Cut six 1/4-inch-thick slices from center of onion and reserve. Divide beef into 6 portions. Form indentation in each portion and spoon rounded teaspoon pesto into each indentation. Form beef portions into six 3/4-inch-thick patties, enclosing pesto completely. Grill patties on an oiled rack set 5 to 6 inches over glowing coals 5 minutes. Turn burgers and grill 3 minutes more. Top burgers with mozzarella and grill 2 minutes more, or until just cooked through. Transfer burgers to a platter and let stand while grilling onion. Brush onion on both sides with oil and grill until softened and browned, about 3 minutes on each side.

    Step 3

    Spread pesto on both sides of buns and make sandwiches with onion and burgers.

  2. To make the pesto:

    Step 4

    In a food processor blend together all ingredients with salt and pepper to taste until smooth. Pesto keeps, surface covered with plastic wrap, chilled, 1 week. Makes about 1 cup.

TagsBurgerBeefMeatGround BeefMozzarellaCheeseDairyArugulaLeafy GreensVegetableSun-Dried TomatoTomatoPine NutNutMainDinnerEasyGrillingFood ProcessorGourmet
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