Mozzarella Stuffed Burgers With Pesto Food

FRESH MOZZARELLA-STUFFED PESTO BURGERS WITH PESTO-MAYO, RED ONION, LETTUCE & TOMATO

Steps:

• In large mixing bowl, mix dry pesto mixes into hamburger well. I add a little ground beef at a time, broken up, and sprinkle a little of each of the mixes evenly across, a fourth at a time, for easier mixing.
• Shape into 8 thin patties, (they will be large). *I do this onto 2 large cookie sheets lined with foil. (Make sure edges are nice and smooth, not cracked).
• Top 4 patties with 2-3 thick slices of mozzarella cheese evenly, in the center, within 1/2" to edge. Top each with the remaining patties and seal edges very well. Place all onto one of the sheets and take out to the grill.
• Sprinkle tops with fresh ground black pepper and Montreal Steak Seasoning.
• In very small bowl, mix mayo and jarred pesto sauce for spreading later.
• Grill burgers, approximately 14-16 minutes total, turning once, or until burgers are done, over medium grill. *Do not press or flatten burgers with spatula, you will squeeze out all of the good juices, separate the patties, and lose half the cheese, too!
• When burgers are just about done, grill buns lightly. Spread inside top rolls with pesto mayo, place a nice bed of lettuce onto bottom buns, top with burgers.
• Top each with sliced tomato and red onion. Place on tops and enjoy! *Easiest eaten sliced in half. (*Leftover burgers reheat well in microwave on low, too.)

PESTO & MOZZARELLA-STUFFED BURGERS

Steps:

• Heat grill to medium heat.
• Mix meat, 2 Tbsp. pesto sauce and garlic just until blended; shape into 8 (1/4-inch-thick) patties. Combine 1/4 cup mozzarella and 1 Tbsp. of the remaining pesto sauce; spoon onto centers of 4 patties. Top with remaining patties; pinch edges together to seal.
• Grill 5 to 7 min. on each side or until done (160°F). Top with remaining mozzarella; grill 1 to 2 min. or until melted.
• Mix mayo, Parmesan and remaining pesto sauce until blended; spread onto bottom halves of rolls. Cover with burgers and tops of rolls.

PESTO-MOZZARELLA TURKEY BURGERS

Steps:

• In a large bowl, combine the steak sauce, garlic, salt and pepper. Crumble turkey over mixture and mix well. Shape into eight thin oval patties. , Combine cheese and pesto. Spoon about 1/4 cup in center of four patties. Top with remaining patties; press edges firmly to seal., Grill, covered, over medium heat or broil 4 in. from the heat for 5 minutes on each side or until a thermometer reads 165° and juices run clear. Serve on bread with lettuce.

MOZZARELLA-STUFFED MUSHROOM PIZZA BURGERS

Steps:

• In large bowl, mix beef, Italian seasoning, salt and pepper. Shape mixture into 8 patties, 4 1/2 inches in diameter and 1/4 inch thick. Press 1/4 cup of the cheese into a ball with hands; press flat into 3 1/2-inch-diameter patty. Repeat with remaining cheese. Place cheese patties on top of 4 beef patties; top with remaining beef patties. Pinch edges together to seal.
• In 10-inch skillet, heat oil over medium-high heat. Add mushrooms; cook 4 minutes, stirring occasionally, until lightly browned. Add garlic; cook 1 minute longer. Remove from heat.
• Heat gas or charcoal grill. Place patties on grill over medium heat. Cover grill; cook 11 to 13 minutes, turning once, until meat thermometer inserted in center of patties reads 160°F. During last 2 minutes of cooking, place buns, cut sides down, on grill until toasted.
• Place burgers on bottom halves of buns. Top with pizza sauce and mushroom mixture. Cover with top halves of buns.

SPINACH-MOZZARELLA STUFFED BURGERS

Steps:

• In a medium bowl, gently mix together the beef, salt and pepper.
• Using generous 1/3 cup per patty, shape the mixture into 8 patties about 1/2-inch thick.
• Refrigerate while preparing the stuffing.
• Place the spinach in a dry large saucepan.
• Cover and cook over medium-high heat for 1-2 min or until wilted, stirring occasionally.
• Drain and cool.
• Squeeze out any excess moisture.
• Chop and place in a medium bowl.
• Stir in the mozzarella cheese and pesto.
• Mound about 1/4 cup packed stuffing in the center of 4 patties.
• Cover with the remaining 4 patties, and seal the edges by pressing firmly together with you fingers.
• Gently press the center of each patty to eliminate mounding.
• Heat the grill or grill pan to medium heat.
• Grill for 5-6 minute.
• Flip and grill for 5-6 min more or until no longer pink.
• Meanwhile, in a small bowl, whisk together all the mayonnaise ingredients.
• Place the buns, split side down, on the grill for 30-60 sec or until lightly toasted.
• Spread each bun with 2 Tbs of the mayonnaise.
• Top with a burger and some arugula, if desired.