Barbecued Olive And Pesto Burgers Food

KILLER PROVOLONE-STUFFED PESTO BURGERS

Steps:

• Mix dry pesto mix into hamburger well.
• Shape into 6 THIN patties, (they will be large).
• (Make sure edges are nice, not cracked).
• Top 3 patties with the provolone cheese evenly, in the center.
• Top each with the remaining patties and seal edges well.
• In very small bowl, mix mayo and jarred pesto sauce for spreading later.
• Grill burgers, approximately 12-13 minutes total, turning once, or til burgers are done, over medium-high grill.
• When burgers are just about done, grill buns lightly.
• Spread inside top rolls with pesto mayo, place burgers on bottom roll.
• Top burgers with lettuce, tomato and onion.
• Place top rolls on.

PESTO FETA BURGER

Steps:

• Mix all ingredients in large mixing bowl, cover and let rest for at least 15mins. (You can also let rest in the fridge covered until ready to use but bring back to room temp before next step).
• Separate into 4-6 equal parts depending on how large you want your burgers.
• Roll each part into a ball then form into patties. (A pattie press does wonders for this step).
• Heat grill to 275-350F internal air temperature.
• Using a silicone brush lightly coat grill with Olive Oil to keep burgers from sticking.
• Cook burgers to desired doneness and let rest for at least 5 minutes before serving.

PESTO BURGERS

Steps:

• Combine beef, pesto, garlic, sun-dried tomatoes, salt and pepper. Mix together thoroughly and shape into 6 patties.
• Grill burgers to desired doneness. Top with cheese slices just before burgers finish cooking.
• Serve burgers on onion rolls with the mayonnaise, tomatoes and onion.

BARBECUED OLIVE AND PESTO BURGERS

Steps:

• Combine ingredients.
• Mix lightly and shape into burgers.
• Pre heat bbq flat plate to moderately high.
• Lightly brush burgers with oil.
• Add burgers to bbq, lower heat to moderate.
• Cook 6-7 minutes each side till cooked through.

BEST BARBECUED MEAT AND HOMEMADE BARBECUE SAUCE

Steps:

• Preheat your oven to 350 degrees F and light your barbecue about 40 minutes later.
• To make your marinade, grind the cumin seeds, fennel seeds and cloves in a pestle and mortar with some salt and pepper. Chop the thyme and rosemary leaves, orange zest and garlic together finely. Put into a bowl with the ground spices, then add the rest of the marinade ingredients and mix together.
• Rub your chosen meat all over with the marinade, really getting it into all the nooks and crannies and, in case of the lamb, the slashes. Place the meat in a snug-fitting roasting pan, top with any leftover marinade and cover loosely with aluminum foil. Bake the meat in the preheated oven until sweet and tender. This will take 1 1/2 hours for the pork ribs and the lamb (but if you like your lamb pink, it will only need 1 hour), and 1 hour and 20 minutes for the chicken.
• Now you're going to finish your meat on a medium hot barbecue. Place it carefully on the bars of the barbecue and sear it well on 1 side, then turn it over. While it's cooking, use your reserved rosemary sprigs to baste the meat with the sticky juices from the bottom of the roasting pan. Keep turning and brushing the meat until you've built up a lovely sticky, charred crust, then take it off the barbie and rest it on a serving dish for a few minutes. Meanwhile, pop your roasting pan on the barbie or over a gas burner and let the juices reduce a bit.
• Cut the pork into individual ribs, carve the leg of lamb into slices or tear the chicken into pieces, and serve with a bowl of the lovely marinade juices from the roasting pan.

PORTOBELLO BURGERS WITH PESTO, PROVOLONE, AND ROASTED PEPPERS

Steps:

• Stir pesto and mayonnaise in small bowl to blend. Season with salt and pepper.
• Prepare barbecue (medium-high heat). Grill rolls, cut side down, until lightly toasted. Transfer to plates. Spread grilled side of rolls with pesto mayonnaise.
• Brush mushrooms on both sides with oil; sprinkle with salt and pepper. Grill, rounded side up, 4 minutes. Turn mushrooms over. Cover and grill until mushrooms are tender, about 4 minutes. Place 1 mushroom on each roll bottom. Top each with enough red pepper pieces to cover, then with arugula and cheese. Press roll tops over and serve.

PESTO BURGERS (LIGHT)

Steps:

• Mix the beef, bread crumbs, green onion, basil, 1/4 cup of pesto, egg and garlic by hand and shape into 5 burgers.
• Grill or sauté until done, about 7 minutes per side.
• Serve the burgers with the remaining 1/4 cup of pesto.

ROTISSERIE PESTO CHICKEN BURGERS

Steps:

• Pesto Directions:.
• In blender or food processor, process basil, Parmesan, garlic and pine nuts until all are minced together.
• With the machine running add the olive oil and process until smooth.
• Pour the mixture into a glass jar and float 1/2 inch of olive oil on top. When ready to use, pour off the olive oil and stir the pesto. It will keep in the refrigerator for up to 1 week or in freezer for up to two months.
• Burger Directions:.
• In a large mixing bowl, mix together the chicken, pesto, bread crumbs and pepper.
• Form the mixture into 6 patties about 1/2 inch thick. Refrigerate the patties until ready to cook, up to 12 hours.
• Coat the rotisserie basket with nonstick cooking spray, load the patties into the basket and close the lid tightly.
• Load the basket onto the spit rod assembly and grill the burgers until cooked through, 15 to 18 minutes.
• Remove from the basket and serve immediately.