1. In a food processor, combine the basil with the almonds and garlic and pulse until the
almonds are finely chopped. Add the 1/2 cup of olive oil and process to a paste. Add the
grated Pecorino and pulse to combine. Season the pesto with salt and pepper. You should
have about 1 cup.
2. Transfer 1/4 cup of the pesto to a bowl. Add the ground chuck and ground sirloin and a
pinch of salt and gently knead to blend. Form the mixture into six 4-inch patties, about 3/4
inch thick. Brush the burger patties lightly with olive oil.
3. Light a grill and oil the grates. Grill the burgers over moderately high heat for 3 minutes.
Flip the burgers, top them with the mozzarella slices and close the grill. Cook for 3 minutes
longer for medium-rare burgers. Grill the buns until lightly toasted, then spread some of the
pesto on the bottoms. Top with the burgers, the tomatoes and the remaining pesto. Close
the burgers and serve right away.
Originally Submitted
7/31/2012
0 Out of 5 from
0 reviews
You can add this Caprese Burgers recipe to your own private DesktopCookbook.
