Pesto Garlic Burgers Creamy Mayo (Print Version)

Juicy pesto and garlic beef burgers topped with creamy garlic mayo, melted cheese, and fresh fixings on toasted buns.

# What You'll Need:

→ Burger Patties

01 - 1.1 lb (500 g) ground beef, 80/20 lean-to-fat ratio
02 - 3 tablespoons basil pesto
03 - 2 cloves garlic, minced
04 - 1/2 teaspoon kosher salt
05 - 1/2 teaspoon freshly ground black pepper

→ Creamy Garlic Mayo

06 - 6 tablespoons mayonnaise
07 - 1 clove garlic, finely minced
08 - 1 teaspoon fresh lemon juice
09 - 1 tablespoon fresh parsley, chopped (optional)
10 - Salt and pepper to taste

→ Burger Fixings

11 - 4 burger buns
12 - 4 slices provolone or mozzarella cheese
13 - 1 large tomato, sliced into rounds
14 - 4 lettuce leaves
15 - 1 small red onion, thinly sliced into rings

# How to Make It:

01 - In a mixing bowl, combine the ground beef, basil pesto, minced garlic, kosher salt, and black pepper. Gently fold the mixture until just incorporated, being careful not to overwork the meat. Divide into 4 equal portions and shape into uniform patties, pressing a slight indentation in the center to prevent puffing during cooking.
02 - In a small bowl, whisk together the mayonnaise, finely minced garlic, fresh lemon juice, and chopped parsley. Season with salt and pepper to taste. Cover and refrigerate to allow the flavors to meld while you cook the burgers.
03 - Preheat a grill or cast-iron skillet over medium-high heat. Place the burger buns cut-side down and toast for 1 to 2 minutes until golden brown and lightly crisped. Remove and set aside.
04 - Place the patties on the preheated grill or skillet and cook for 4 to 5 minutes per side, or until the internal temperature reaches your preferred doneness. During the final minute of cooking, lay a slice of provolone or mozzarella cheese atop each patty and cover with a lid or foil to melt the cheese.
05 - Spread a generous layer of creamy garlic mayo on the bottom half of each toasted bun. Layer a lettuce leaf, followed by the cheesy patty, a tomato slice, and a few red onion rings. Add additional mayo to the top bun if desired, then close the burger.
06 - Serve the burgers immediately while hot, paired with your choice of side dishes such as fries, a green salad, or roasted vegetables.

# Expert Advice:

01 -
  • The pesto folded directly into the meat means every single bite carries that herbal garlicky punch, not just the toppings.
  • Creamy garlic mayo comes together in two minutes and tastes like something you would pay sixteen dollars for at a bistro.
02 -
  • Do not press the patties with your spatula while they cook because every time you do you squeeze out flavor and moisture and there is no getting it back.
  • Let the garlic mayo sit in the fridge for at least ten minutes because raw garlic needs a little time to soften its edge into something rounded and mellow.
03 -
  • Let the shaped patties rest in the fridge for ten minutes before grilling so they hold their shape instead of crumbling on the heat.
  • Double the garlic mayo recipe because you will want it on fries, sandwiches, and honestly eaten off a spoon the next day.

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