FRESH MOZZARELLA-STUFFED PESTO BURGERS WITH PESTO-MAYO, RED ONION, LETTUCE & TOMATO
Provided by [email protected]
Number Of Ingredients 13
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 HAMBURGERS
Purchase pre-shaped patties in the meat section of your local grocery store for these tasty pesto burgers. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- Shape beef into four 3/4-in.-thick patties. Season with salt and pepper. In a large skillet, cook patties over medium heat until meat is no longer pink, about 5 minutes on each side. , Top each burger with a slice of cheese, 2 tablespoons pesto and pepper strips. Reduce heat; cover and simmer until cheese is melted, about 2 minutes. Serve on buns.
Nutrition Facts : Calories 716 calories, Fat 45g fat (17g saturated fat), Cholesterol 161mg cholesterol, Sodium 779mg sodium, Carbohydrate 25g carbohydrate (3g sugars, Fiber 2g fiber), Protein 51g protein.
TUSCAN BURGERS WITH PESTO MAYO
Everyone needs to bring their appetite when you serve these man-size burgers. They have a bit of Italy in them with the use of pancetta, pesto and mozzarella cheese. Try them and you'll love them! -Rita Combs, Valdosta, Georgia
Provided by Taste of Home
Categories Lunch
Time 45m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- In a small bowl, combine mayonnaise and 2 tablespoons pesto; cover and chill until serving. In a large bowl, combine the pancetta, pepper, salt and remaining pesto. Crumble beef over mixture and mix well. Shape into four patties., Brush onion and tomato slices with oil. Grill onion over medium heat for 4-6 minutes on each side or until crisp-tender. Grill tomato for 1-2 minutes on each side or until lightly browned., Grill burgers, covered, over medium heat for 5-7 minutes on each side or until a thermometer reads 160° and juices run clear., Top burgers with mozzarella cheese. Grill 1 minute longer or until cheese is melted. Spread cut sides of rolls with pesto mayonnaise; top with burgers, onion, tomato and arugula.
Nutrition Facts : Calories 833 calories, Fat 58g fat (20g saturated fat), Cholesterol 142mg cholesterol, Sodium 1015mg sodium, Carbohydrate 32g carbohydrate (4g sugars, Fiber 2g fiber), Protein 42g protein.
FRESH MOZZARELLA-STUFFED CARAMELLE PASTA
Make and share this Fresh Mozzarella-Stuffed Caramelle Pasta recipe from Food.com.
Provided by Snoozlepip
Categories < 60 Mins
Time 40m
Yield 25 Caramelles, 5 serving(s)
Number Of Ingredients 7
Steps:
- In a medium mixing bowl, combine salt and flour creating a well in the center. Add the slightly beaten eggs and mix. Mixture should form a stiff dough, but the addition of the water may be necessary.
- Lightly flour a surface and knead dough for 5 minutes. (I use the dough hook on my KitchenAid mixer to do all of the above.).
- With a pasta machine or rolling pin, roll the dough 1/8" thickness (very thin, but not too thin to hold the mozzarella.) Cut into 25 small rectangles.
- Brush each rectangle with melted butter. Place one cube of mozzarella into the center of each rectangle. Fold over the long edges and pinch together.
- Pinch the ends together close to the mozzarella and give each end a twist. Each mozzarella packet should look like a rolled up taffy. Set aside until all of the pastas are made.
- Meanwhile, bring 4 quarts of salted water to a boil.
- Once the pastas are ready, boil in batches of 5 caramelles until they float back to the surface (about 3-4 minutes.) Remove to a warmed serving bowl. Complete the cooking and finish pasta with some melted butter and garlic sprinkled with Parmesan OR with some marinara and a sprinkle of fresh basil.
Nutrition Facts : Calories 408, Fat 19.5, SaturatedFat 11.1, Cholesterol 128.6, Sodium 840.6, Carbohydrate 39.3, Fiber 1.4, Sugar 0.7, Protein 17.8
PESTO-MOZZARELLA TURKEY BURGERS
Here's a great way to eat lighter without giving up flavor. These turkey burgers are stuffed with a tasty pesto sauce that spices up our barbecues. -Jacqueline Marie Morris Bentonville, Arkansas
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 4 servings.
Number Of Ingredients 9
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.
Nutrition Facts :
MOZZARELLA-STUFFED PESTO TURKEY MEATBALLS
I came up with this recipe for a recipe contest, and it's been a family favorite ever since. For a lighter version, omit stuffing the meatballs with mozzarella cheese. Serve with your choice of pasta.
Provided by foodie77
Categories World Cuisine Recipes European Italian
Time 1h10m
Yield 12
Number Of Ingredients 14
Steps:
- Preheat an oven to 375 degrees F (190 degrees C).
- Place the ground turkey, onion, garlic, egg, bread crumbs, Parmigiano-Reggiano cheese, parsley, pesto, milk, salt, and black pepper in a bowl. Mix until evenly blended, then form into 1 3/4-inch meatballs. Make a hole in the meatball with your finger and place a cheese cube in the hole. Seal the meatball around the cheese and place on a nonstick baking sheet. Drizzle the olive oil over the meatballs.
- Bake in the preheated oven until the meatballs are no longer pink in the center, about 30 minutes. Heat the marinara sauce in a saucepan over low heat. Bring to a simmer, and place the baked meatballs in the marinara sauce for about 2 minutes.
Nutrition Facts : Calories 485.8 calories, Carbohydrate 26 g, Cholesterol 130.3 mg, Fat 25.3 g, Fiber 4 g, Protein 38.3 g, SaturatedFat 8.8 g, Sodium 1621.1 mg, Sugar 11.8 g
PESTO & MOZZARELLA-STUFFED BURGERS
Pack some extra tastes into your next batch of burgers. Our Pesto & Mozzarella-Stuffed Burgers are filled with the flavors of the Mediterranean.
Provided by My Food and Family
Categories Home
Time 25m
Yield 4 servings
Number Of Ingredients 7
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.
Nutrition Facts : Calories 630, Fat 31 g, SaturatedFat 10 g, TransFat 1 g, Cholesterol 90 mg, Sodium 990 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 38 g
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