Sun Dried Pesto Burger
November 03, 2011
" 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."
- 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
In a chopper (food processor) puree the onion, garlic and pesto sauce together
Make six same size patties out of the hamburger
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
Top with the remaining three patties and firmly seal the edges.
Spray a skillet lightly with oil, turn to high heat. Add the burgers and cook for 1 minute
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.
Meanwhile toast one side of your buns, put a slice of cheese on each bun and let it melt under the broiler
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 & Variations
No special items needed.