Table of Contents
- Italian flavours influence this delicious pesto beef burger recipe.
- The best homemade basil pesto recipe
- Similar recipes found on flaevor.com
- Recipe: Pesto Beef Burger
Italian flavours influence this delicious pesto beef burger recipe.
If you haven’t had a Pesto Beef Burger you’ll certainly be impressed with the fresh uplighting combination of fragrant basil pesto, smokey tomato sauce, juicy beef patty, crispy fried bacon, oozing melted mozzarella-cheddar mix and a delectable gooey fried egg sandwiched between a soft brioche bun.
The best homemade basil pesto recipe
Flaevor’s Best Basil Pesto Recipe is highly recommended to get the most out of this Pesto Beef Burger. It beats any store-bought version in freshness. Every single ingredient shines through. Leftover pesto will keep in the fridge for up to 2 weeks and it can be used in many other dishes.
Similar recipes found on flaevor.com
Recipe: Pesto Beef Burger
Pesto Beef Burger
Italian-inspired Pesto Beef Burger with homemade basil pesto and smokey tomato sauce, juicy beef patty, crispy bacon, oozing melted mozzarella-cheddar cheese mix and a gooey fried egg.
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Servings: 1
Ingredients
- 1 brioche burger bun
- 150gm high-quality minced beef
- 1 tsp dried onion powder
- Salt and pepper
- 3 rashes streak bacon
- 2 heaped tbsp The Best Basil Pesto Recipe (click here),
- Thinly sliced red onion
- Lettuce leaves
- Large handful of 50/50 grated mozzarella and cheddar cheese mix
- 1 egg
Smokey Tomato Sauce
- 100g tinned tomatoes
- 1 heaped tsp smoked paprika
- 1/2 tsp garlic powder
- Squeeze lemon juice
- Sea salt flakes
Instructions
- To make the tomato sauce: Heat a splash of olive oil in a small frying pan, add garlic powder and smoked paprika, stir around for 10 seconds then add tinned tomatoes. Cook for a few minutes until the tomatoes have softened, crushing any large pieces down with a fork to make a thick sauce. Season with salt and a squeeze of lemon juice and set aside.
- Make the beef patty: Season beef mince with onion powder, salt and pepper and form into a patty the same size as your bun.
- Clean the frying pan used to make the smokey tomato sauce. Reheat with some oil again and fry beef patty until browned. Flip, press down with the back of an egg flip to flatten slightly, then top with grated mozzarella-cheddar cheese mix. Cover with a lid and let the cheese melt over the patty.
- Heat a separate frying pan with some oil and fry bacon until crispy. When done, remove the bacon and use the bacon fat to toast the insides of both brioche bun pieces in the same pan.
- Back to the beef patty: When done, remove patty from the pan, add a little more oil and when hot crack in an egg and fry until crispy around the edges. Do not flip. Season with salt.
- To assemble the burger: Spread the bottom bun with smokey tomato sauce, top with lettuce, crispy bacon, beef-cheese patty, sliced red onion, basil pesto, and the fried egg. Top with remaining bun.
Notes
- Shop-bought basil pesto can be substituted if needed
- Add chilli to the smokey chilli sauce if you like a kick of heat
