1 lb ground beef (preferably 80% lean, 20% fat)
4 slices fresh mozzarella cheese
4 burger buns (for something special try focaccia or ciabatta)
1 recipe for basil pesto sauce (see below, people can add as much or as little as they like)
2 cups fresh basil leaves
1 clove of garlic
2 tbs walnuts or pine nuts (I actually used hazelnuts on this batch, and it came out delicious too)
1/3 cup freshly grated parmesan cheese
1/2 cup to 3/4 cup olive oil
Form each burger patty using about a quarter of the meat. Put an indentation in the middle using your thumb to prevent burger bulge. Then salt and pepper both sides.
Slice the mozzarella cheese about 1/4 inch thick.
I cooked my burgers on the outdoor grill for 6 minutes on each side, melting the mozzarella cheese on the second side. Only flip your burgers once, and never press down.
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