Burgers With Mozzarella And Spinach Arugula Pesto Recipes

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PESTO HAMBURGERS



Pesto Hamburgers image

Purchase pre-shaped patties in the meat section of your local grocery store for these tasty pesto burgers. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 4 servings.

Number Of Ingredients 7

1-1/2 pounds ground beef
1/8 teaspoon salt
1/8 teaspoon pepper
4 slices part-skim mozzarella cheese
1/2 cup prepared pesto
1/3 cup roasted sweet red pepper strips
4 hamburger buns, split and toasted

Steps:

  • Shape beef into four 3/4-in.-thick patties. Season with salt and pepper. In a large skillet, cook patties over medium heat until meat is no longer pink, about 5 minutes on each side. , Top each burger with a slice of cheese, 2 tablespoons pesto and pepper strips. Reduce heat; cover and simmer until cheese is melted, about 2 minutes. Serve on buns.

Nutrition Facts : Calories 716 calories, Fat 45g fat (17g saturated fat), Cholesterol 161mg cholesterol, Sodium 779mg sodium, Carbohydrate 25g carbohydrate (3g sugars, Fiber 2g fiber), Protein 51g protein.

SPINACH-MOZZARELLA STUFFED BURGERS



Spinach-Mozzarella Stuffed Burgers image

Make and share this Spinach-Mozzarella Stuffed Burgers recipe from Food.com.

Provided by SkinnyMinnie

Categories     Meat

Time 35m

Yield 4 serving(s)

Number Of Ingredients 12

1 1/2 lbs ground chuck
1 teaspoon salt
3/4 teaspoon fresh ground black pepper
2 cups fresh spinach, firmly packed
1 cup mozzarella cheese, shredded (4 oz.)
1/4 cup basil pesto
4 large hamburger buns, split
1 cup arugula, loosely packed
1/3 cup mayonnaise
2 tablespoons sun-dried tomatoes, chopped
1 tablespoon parmesan cheese, freshly grated
1 tablespoon capers, chopped

Steps:

  • In a medium bowl, gently mix together the beef, salt and pepper.
  • Using generous 1/3 cup per patty, shape the mixture into 8 patties about 1/2-inch thick.
  • Refrigerate while preparing the stuffing.
  • Place the spinach in a dry large saucepan.
  • Cover and cook over medium-high heat for 1-2 min or until wilted, stirring occasionally.
  • Drain and cool.
  • Squeeze out any excess moisture.
  • Chop and place in a medium bowl.
  • Stir in the mozzarella cheese and pesto.
  • Mound about 1/4 cup packed stuffing in the center of 4 patties.
  • Cover with the remaining 4 patties, and seal the edges by pressing firmly together with you fingers.
  • Gently press the center of each patty to eliminate mounding.
  • Heat the grill or grill pan to medium heat.
  • Grill for 5-6 minute.
  • Flip and grill for 5-6 min more or until no longer pink.
  • Meanwhile, in a small bowl, whisk together all the mayonnaise ingredients.
  • Place the buns, split side down, on the grill for 30-60 sec or until lightly toasted.
  • Spread each bun with 2 Tbs of the mayonnaise.
  • Top with a burger and some arugula, if desired.

Nutrition Facts : Calories 577.9, Fat 29.8, SaturatedFat 10.8, Cholesterol 138.9, Sodium 1365.4, Carbohydrate 31.4, Fiber 3.5, Sugar 5.1, Protein 45.2

GRILLED MOZZARELLA CHEESEBURGERS WITH DRIED TOMATO AND ARUGULA PESTO



Grilled Mozzarella Cheeseburgers with Dried Tomato and Arugula Pesto image

Yield Serves 6

Number Of Ingredients 13

1 large red onion
2 pounds ground beef
3/4 cup dried tomato and arugula pesto, or to taste
6 ounces mozzarella, cut into 6 slices
olive oil for brushing onion
6 hamburger buns, grilled lightly if desired
1 1/2 cups packed arugula, washed well and spun dry
1/3 cup drained bottled dried tomatoes packed in oil
1/4 cup olive oil
3 tablespoons freshly grated Parmesan
2 tablespoons pine nuts, toasted golden and cooled
1 large garlic clove, chopped and mashed to a paste with 1/2 teaspoon salt
a pinch sugar

Steps:

  • Prepare grill.
  • Cut six 1/4-inch-thick slices from center of onion and reserve. Divide beef into 6 portions. Form indentation in each portion and spoon rounded teaspoon pesto into each indentation. Form beef portions into six 3/4-inch-thick patties, enclosing pesto completely. Grill patties on an oiled rack set 5 to 6 inches over glowing coals 5 minutes. Turn burgers and grill 3 minutes more. Top burgers with mozzarella and grill 2 minutes more, or until just cooked through. Transfer burgers to a platter and let stand while grilling onion. Brush onion on both sides with oil and grill until softened and browned, about 3 minutes on each side.
  • Spread pesto on both sides of buns and make sandwiches with onion and burgers.
  • In a food processor blend together all ingredients with salt and pepper to taste until smooth. Pesto keeps, surface covered with plastic wrap, chilled, 1 week. Makes about 1 cup.

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