Sun Dried Pesto Burger
" This burger may not be for everybody but I love it. Serve with a green salad and oven fries. It needs a bit of careful handling, they are a quite delicate. Make 4 burgers if you like a smaller pattie. I bought my tomato pesto but there are recipes on the internet for sun dried tomato pesto if you wish to make your own. The timing for this burger produces a well done burger."
Ingredients
Nutritional
- Serving Size: 1 (903.6 g)
- Calories 828.4
- Total Fat - 34.3 g
- Saturated Fat - 13 g
- Cholesterol - 157 mg
- Sodium - 690.2 mg
- Total Carbohydrate - 70.9 g
- Dietary Fiber - 16.5 g
- Sugars - 15.8 g
- Protein - 67.3 g
- Calcium - 259.2 mg
- Iron - 12.3 mg
- Vitamin C - 31.3 mg
- Thiamin - 0.9 mg
Step by Step Method
Step 1
In a chopper (food processor) puree the onion, garlic and pesto sauce together
Step 2
Make six same size patties out of the hamburger
Step 3
On three of the patties spread on the pesto mixture, spread on a tablespoon of horse radish, sprinkle on the hot spice and season with salt and pepper
Step 4
Top with the remaining three patties and firmly seal the edges.
Step 5
Spray a skillet lightly with oil, turn to high heat. Add the burgers and cook for 1 minute
Step 6
Turn the heat to medium. Flip the burgers, add mushrooms to the pan cover and continue cooking for another 5 minutes, flip the burgers again. You may want to lower the heat further. Continue cooking for approximately another 5 minutes, or until the burgers are done the way you like them. Stir the mushrooms around to evenly brown them.
Step 7
Meanwhile toast one side of your buns, put a slice of cheese on each bun and let it melt under the broiler
Step 8
Assemble your burger by putting on all the condiments that you like. I find to eat this burger cut it in four and it won't all fall in your lap.
Tips
No special items needed.