Name: Burgers with Mozzarella and Spinach-Arugula Pesto
Yield: Makes 6 servings
Ingredients: 8 ounces baby spinach leaves (about 10 cups packed); 2 garlic cloves, peeled; 1/2 teaspoon (packed) finely grated lemon peel; Large pinch of dried crushed red pepper; 4 cups (packed) fresh arugula leaves, divided (about 5 ounces); 3 tablespoons pine nuts; 1 teaspoon fresh lemon juice; 1/3 cup extra-virgin olive oil; 3 tablespoons (packed) freshly grated Parmesan cheese; 1 3/4 pounds ground beef (20% fat); 1 teaspoon salt; 1/2 teaspoon ground black pepper; 6 hamburger buns, split horizontally; 6 1/3-inch-thick slices fresh mozzarella cheese; 2 large beefsteak tomatoes, cut into 1/4-inch-thick rounds

Burgers with Mozzarella and Spinach-Arugula PestoMaren Caruso

The pesto is also great on portobello mushroom burgers, chicken burgers, and turkey burgers.

Recipe information

Yield
Makes 6 servings

Ingredients

8 ounces baby spinach leaves (about 10 cups packed)

2 garlic cloves, peeled

1/2 teaspoon (packed) finely grated lemon peel

Large pinch of dried crushed red pepper

4 cups (packed) fresh arugula leaves, divided (about 5 ounces)

3 tablespoons pine nuts

1 teaspoon fresh lemon juice

1/3 cup extra-virgin olive oil

3 tablespoons (packed) freshly grated Parmesan cheese

1 3/4 pounds ground beef (20% fat)

1 teaspoon salt

1/2 teaspoon ground black pepper

6 hamburger buns, split horizontally

6 1/3-inch-thick slices fresh mozzarella cheese

2 large beefsteak tomatoes, cut into 1/4-inch-thick rounds

Preparation

Step 1
Rinse spinach; drain briefly, then place in large glass bowl. Microwave spinach, uncovered, on high just until wilted, 1 to 1 1/2 minutes. Drain, then squeeze out as much liquid as possible. Combine garlic, lemon peel, and crushed red pepper in processor; blend until garlic is finely chopped. Add spinach, 2 cups (packed) arugula, pine nuts, and lemon juice; process until coarse puree forms. With machine running, gradually add oil in thin stream and blend until almost smooth. Mix in cheese. Transfer pesto to small bowl; season with salt.
Step 2
Do ahead: Can be made 6 hours ahead. Cover; chill.
Step 3
Combine ground beef, 1 teaspoon salt, 1/2 teaspoon black pepper, and 6 tablespoons spinach-arugula pesto in large bowl; mix lightly with fingertips or fork just until incorporated. Form meat mixture into six 3/4-inch-thick patties. Place patties on platter.
Step 4
Do ahead: Beef patties can be made 6 hours ahead. Cover and refrigerate.
Step 5
Prepare barbecue (medium-high heat). Grill burgers to desired doneness, about 4 minutes per side for medium-rare. Grill buns, cut side down, just until lightly toasted, about 1 minute. Build burgers with pesto, patties, mozzarella cheese, tomatoes, and arugula. Cover with bun tops.

TagsBurger Spinach Leafy Greens Vegetable Arugula Beef Meat Mozzarella Cheese Dairy Tomato Main Dinner Weeknight Meals Grilling Food Processor Microwave Bon Appétit

Recipe information

Ingredients

Preparation

Step 1

Step 2

Step 3

Step 4

Step 5

Recipe notes