Description
Juicy basil pesto burgers topped with creamy garlic mayo, melted Havarti cheese, and balsamic glaze on toasted brioche buns.
Ingredients
1 1/2 pounds ground chuck beef
1 pound ground sirloin
1/2 cup basil pesto
1 1/2 teaspoons salt
1 teaspoon black pepper
1 tablespoon garlic powder
1 tablespoon olive oil
3/4 cup mayonnaise
2 teaspoons Dijon mustard
3 garlic cloves, minced
1 teaspoon lemon juice
Salt and black pepper, to taste
6 brioche hamburger buns
6 slices Havarti cheese
6 lettuce leaves
3 large tomatoes, sliced
6 tablespoons balsamic glaze
Extra pesto for topping
Sliced red onions (optional)
Instructions
1. In a medium bowl, whisk together the mayonnaise, Dijon mustard, garlic, lemon juice, salt, and black pepper until smooth and creamy. Refrigerate until ready to use.
2. In a large bowl, combine the ground chuck, ground sirloin, pesto, garlic powder, salt, and black pepper. Mix gently until just combined.
3. Divide the meat mixture into 6 equal portions and shape into burger patties. Press a shallow indentation into the center of each patty and brush lightly with olive oil.
4. Heat a grill or skillet over medium-high heat. Cook patties for 4 to 5 minutes on the first side.
5. Flip the burgers, add Havarti cheese slices, and cook another 4 to 5 minutes until desired doneness is reached.
6. Toast the brioche buns lightly on the grill or skillet until golden.
7. Spread garlic mayo onto the bottom buns. Add lettuce, burger patties, tomatoes, optional onions, extra pesto, and balsamic glaze.
8. Top with the remaining buns and serve immediately.
Notes
Avoid overmixing the beef mixture to keep the burgers tender.
Toast the buns for better texture and structure.
Garlic mayo can be made ahead and refrigerated for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dinner
- Method: Grilling
- Cuisine: American