Pestofetaburger Recipes

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PESTO FETA BURGER



Pesto Feta Burger image

Make and share this Pesto Feta Burger recipe from Food.com.

Provided by Cookkev

Categories     One Dish Meal

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 7

1 lb ground beef
1/4 cup pesto sauce (prepared)
1 cup feta cheese (crumbled)
1 -2 egg (depends on fat content of meat, leaner meat requires 2 eggs)
1/4 onion (chopped)
salt & fresh ground pepper
olive oil

Steps:

  • Mix all ingredients in large mixing bowl, cover and let rest for at least 15mins. (You can also let rest in the fridge covered until ready to use but bring back to room temp before next step).
  • Separate into 4-6 equal parts depending on how large you want your burgers.
  • Roll each part into a ball then form into patties. (A pattie press does wonders for this step).
  • Heat grill to 275-350F internal air temperature.
  • Using a silicone brush lightly coat grill with Olive Oil to keep burgers from sticking.
  • Cook burgers to desired doneness and let rest for at least 5 minutes before serving.

PESTO TURKEY BURGERS RECIPE



Pesto Turkey Burgers Recipe image

Pesto Turkey Burgers are a delicious grilling recipe for the summer! Pop a turkey burger on the grill flavored with basil pesto and spices for a delicious and healthy hamburger option made with lean meat. Also works with beef or chicken. A great BBQ entrée for 4th of July, Memorial Day, Father's Day, and Labor Day with Italian flavors.

Provided by Kim

Categories     Main Course

Time 30m

Number Of Ingredients 13

1 pound ground turkey
⅓ cup basil pesto
1 large egg
¼ cup panko breadcrumbs
½ teaspoon garlic powder
¼ teaspoon salt
⅛ teaspoon red pepper flakes ((or more if you want a kick!))
4 hamburger buns
4 slices Provolone cheese (or cheese of choice)
1 large tomato (sliced)
basil pesto (for serving)
other toppings as desired ((lettuce, onion, sauce, mayonnaise, etc))
vegetable oil (or canola oil)

Steps:

  • Make your pesto if needed.
  • Heat a large skillet over medium heat.I prefer to cook burgers in a skillet because it is easier for them to hold together plus more meat comes in contact with the surface of the pan. This means more color which means more flavor!
  • Mix the turkey, pesto, garlic powder, egg, breadcrumbs, salt, and red pepper flakes together in a medium bowl.
  • Separate the meat mixture into four patties. Form them and place them on a clean plate. Set aside.If desired, make one very small patty and cook before shaping the others if you want to test the flavors and adjust before cooking.
  • When the skillet is hot, add 1/2 Tablespoon of vegetable or canola oil, swirl around, and add two of the patties.
  • Cook, without moving or touching it, for 5 minutes.
  • Flip with a spatula and cook 4-5 more minutes until cooked all the way through to 160°F. (Residual cooking will raise the temperature to 165°F).In the last minute of cooking, add cheese slices on top of each patty (if using) and cover the skillet with a lid, another skillet, or baking sheet. This will trap the heat in and help the cheese melt.
  • Set the burgers aside to rest and repeat the cooking process with the remaining patties.
  • Serve with tomato, additional basil pesto, or other toppings as desired.

Nutrition Facts : ServingSize 1 burger, Calories 436 kcal, Carbohydrate 28 g, Protein 39 g, Fat 18 g, SaturatedFat 6 g, TransFat 1 g, Cholesterol 124 mg, Sodium 796 mg, Fiber 2 g, Sugar 5 g, UnsaturatedFat 5 g

PESTO CHICKEN BURGERS



Pesto Chicken Burgers image

Provided by Food Network Kitchen

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 10

5 whole-wheat hamburger buns (1 cut into pieces, 4 split open and toasted)
1 1/4 pounds ground chicken
Kosher salt and freshly ground pepper
2 tablespoons extra-virgin olive oil
3 tablespoons sliced almonds
2 medium tomatoes (1 whole, 1 thickly sliced)
4 cups loosely packed fresh basil (about 1 bunch)
2 tablespoons grated parmesan cheese
1 5-ounce package baby arugula
Juice of 1/2 lemon

Steps:

  • Toss the cut-up bun with 3 tablespoons water in a large bowl; set aside 1 minute. Add the chicken, 3/4 teaspoon salt, and pepper to taste; mix with your hands until combined. Form into four 3/4-inch-thick patties. Heat the olive oil in a large nonstick skillet over medium heat. Add the almonds and cook, stirring, until lightly toasted, about 2 minutes. Set aside 1 tablespoon almonds for the salad; transfer the rest to a blender along with the oil from the pan. Do not wipe out the skillet. Increase the heat under the skillet to medium high. Add the chicken patties and cook until no longer pink, 7 to 8 minutes per side. Meanwhile, add the whole tomato to the blender and process until smooth. Add the basil and 1/4 teaspoon salt; pulse until almost smooth. Add the parmesan; pulse until combined. Season with salt and pepper. Serve the burgers on the buns; top each with a spoonful of pesto and a tomato slice. Toss the remaining pesto with the arugula, the reserved 1 tablespoon almonds and the lemon juice; serve with the burgers.

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.

PESTO BURGERS



Pesto Burgers image

Make and share this Pesto Burgers recipe from Food.com.

Provided by KelBel

Categories     Meat

Time 15m

Yield 6 serving(s)

Number Of Ingredients 10

1 1/2 lbs ground sirloin
1/4 cup basil pesto
1 large garlic clove, minced
1/4 cup sun-dried tomato packed in oil, drained and minced
salt & freshly ground black pepper
6 slices provolone cheese
6 slices tomatoes
1 purple onion, thinly sliced
6 tablespoons mayonnaise
6 onion rolls

Steps:

  • Combine beef, pesto, garlic, sun-dried tomatoes, salt and pepper. Mix together thoroughly and shape into 6 patties.
  • Grill burgers to desired doneness. Top with cheese slices just before burgers finish cooking.
  • Serve burgers on onion rolls with the mayonnaise, tomatoes and onion.

Nutrition Facts : Calories 550.8, Fat 27, SaturatedFat 10.6, Cholesterol 96.8, Sodium 751, Carbohydrate 39.3, Fiber 3.3, Sugar 3.5, Protein 37

PESTO TURKEY BURGERS



Pesto Turkey Burgers image

Make and share this Pesto Turkey Burgers recipe from Food.com.

Provided by dicentra

Categories     Poultry

Time 20m

Yield 4 serving(s)

Number Of Ingredients 7

1 1/4 lbs lean ground turkey
2 tablespoons basil pesto
1 teaspoon minced garlic
1/2 cup crumbled feta cheese
1 1/2 teaspoons seasoning salt
1/2 cup breadcrumbs
1/2 teaspoon seasoning salt

Steps:

  • Preheat an outdoor grill for medium-high heat.
  • Mix together ground turkey, pesto, garlic, feta cheese, 1 1/2 teaspoons seasoned salt, and breadcrumbs in a bowl until evenly blended. Form into 4 patties.
  • Grill pesto burgers until no longer pink in the center, about 5 minutes per side. Sprinkle with seasoned salt halfway through cooking.

Nutrition Facts : Calories 318.9, Fat 15.7, SaturatedFat 5.9, Cholesterol 114.5, Sodium 392.1, Carbohydrate 11.8, Fiber 1.5, Sugar 1.6, Protein 32.9

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