Easy Pesto Burgers Recipe - EASY GOOD IDEAS (2024)

FAQs

What can I add to burgers to make it better? ›

Keep it classic with sliced tomato, iceberg lettuce, and sliced onions. I love pickled red onions on my burger (they're super easy to make and add a lovely tangy crunch). For something rich and creamy, go for sliced avocado or a dollop of homemade guacamole.

Pesto goes amazingly well with grilled steak, pork chops, chicken, and even fish, so you don't have to worry about spicing or marinating your meat. You can also season meatloaf or meatballs with pesto.

Hide a Surprise in the Middle

You might think it's impossible to improve on grilled burgers, but hiding a tasty surprise in the middle of the patty makes 'em even better. Try some herb or garlic butter, a dab of homemade relish or some melted cheese.

Once my patties were ready, I built my burgers.

First I spread some of Ramsay's sriracha mayonnaise on my bottom buns. Then I added the Gem Lettuce, tomato, and onion slices, plus my cheeseburger and bacon. After I threw a few more onion slices on top and spread more sauce on my top buns, my burger was ready to go.

Adding beetroot to a burger creates a really juicy patty, and works well with a horseradish-spiked mayo, and peppery watercress. Add slices of pickled beet to the top of your burger, or keep it simple with more cooked slices.

Beef burgers need nothing more than a sprinkle of salt, preferably kosher salt, to cook up juicy and delicious. Some black pepper is also welcome, and there's no reason not to branch out with any number of hamburger-friendly seasonings: herbs, spices, onions and more.

You'll want to be mindful of the sodium content. Some jars have more than 500mg per serving and the 2020-2025 Dietary Guidelines recommend you eat no more than 2,300mg per day. It would be hard to stay within those guidelines if you get more than 20% of your sodium from pesto.

Properly made pesto tastes fresh and zingy and balanced, not muddy. Each flavor component is identifiable—the fragrant basil, the pungent garlic, the buttery olive oil and sweet pine nuts, the tangy cheeses—and yet none dominates. Basil is the star, for sure, but its perfume works in balance with the other ingredients.

How does Guy Fieri cook his burgers? ›

Heat a flat-top grill or cast iron pan over very high heat. Form the ground beef into a tight ball and season with salt. Place hamburger ball on grill to sear for 45 seconds, then flatten with a heavy spatula to about ⅓ inch thickness. Cook for 90 seconds to develop a crust on the first side of the bottom.

A burger that's gonna cost $777." According to Ramsay, the pub is known for its 777 burger, which is made with an American Wagyu patty, lobster meat, American goat cheese, pancetta, foie gras, arugula, and 100-year-old balsamic vinegar. After tasting it, D'Acampo and Ramsay both thought it was delicious.

Egg yolk acts as a binder and adds flavor

After forming it into a patty, he explains that the egg actually helps bind the meat together, and adds an incredibly rich flavor to the burger patty. As a good rule of thumb, it's best to add one yolk per pound of ground beef.

But before you push the burger topping boundaries, be sure you have the basics. Aside from cheese, add a nice crisp piece of lettuce, onions, pickles and tomatoes if you like them. They will add a nice shift in texture for your palate and are sure to give depth to your flavors.

The magic lies in the seasoning – a simple yet potent mix of garlic, onion, cumin, and cayenne, creating some of the most tasty ground beef.

For beef and lamb burgers, choose mince that has at least an 80% meat to 20% fat ratio. The fat is essential for juiciness and flavour. If you can't find mince with the right ratio, add finely chopped streaky bacon to your patty mixture.