Killer Provolone Stuffed 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 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.

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.

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.