Best Grilled Burgers with Dairy- and Nut-Free Pesto
Pesto is always a great topping for burgers and this allergy-friendly version is made without nuts or cheese.
Recipe courtesy Lucy Waverman and King Pharmaceuticals Canada
| Servings |
| 4servings |
| Servings |
| 4servings |
Ingredients
- Burgers
- 2 lb ground chuck
- 2 tsp kosher salt
- freshly ground pepper to taste
- Pesto
- 2 cups basil or mint chopped
- 1 tsp garlic chopped
- 2 tbsp fresh breadcrumbs
- 1/2 cup olive oil
- Salt and freshly ground pepper
Servings: servings
Units:
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Ingredients
Servings: servings
Units:
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Instructions
Burgers
- Spread meat into a single layer and sprinkle over salt and pepper. Gently gather together and form 6 1-inch (2.5-cm) thick patties (or smaller if desired, but keep the thickness). Fry a small piece to taste for perfect seasoning.
- Preheat barbecue on high.
- Grill burgers for 6 to 7 minutes a side for medium, or until desired degree of doneness. Top burgers with your choice of toppings.
Dairy and Nut Free Pesto
- Place basil and garlic in a food processor and process until chunky. Add breadcrumbs and process again. With the machine running, slowly add oil through the feeder tube. When all the oil has absorbed, immediately shut off machine. Season well with salt and pepper. Makes about 3/4 cup (175 ml).
