Sun Dried Pesto Burger

3
Servings
15m
Prep Time
12m
Cook Time
27m
Ready In


" 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."

Original recipe yields 3 servings
OK

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 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 & Variations


No special items needed.

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