If you love burgers, especially homemade burgers, then you have to give these a try. These burger patties are loaded with flavour so you don’t have to add on a ton of toppings and sauces to give your burger flavour.
I call these my ‘posh’ burgers as they are made with delicious Angus beef mince, and served on homemade wholewheat buns with a side of Polenta fries (both recipes are on the blog). And they’re loaded as they’re filled with pesto, garlic, herbs, chives, Parmesan, croutons instead of crumbs, wholegrain mustard and a free range egg.
Although I’ve served them here with a slice of vintage cheddar melted on top, it is absolutely not necessary. A few baby spinach leaves or micro herbs for crunch and you’re set. These super moist, flavour packed burgers will definitely become a favourite.
You could also make them smaller for slider buns if you’re entertaining (after the lockdown that is) or even make them into small meatballs for homemade subs or appetizers.
Loaded Pesto Burgers
- 500 Grams Lean Angus Beef Mince You can use any beef mince
- 2 Tbsp Basil Pesto
- 2 Cloves of garlic (crushed)
- 1 tsp Wholegrain Mustard
- 1 Tbsp Finely chopped chives
- 1 tsp Dried Italian Herb Mix
- ¼ Cup Finely grated Parmesan
- ½ Cup Finely crushed Garlic and Herb Croutons Or other breadcrumbs
- 1 Egg
- Salt and Pepper to taste
- Add all the ingredients to a large mixing bowl
- Mix through thoroughly until well combined (I like to do this with my hands to ensure everything is mixed through and to feel how wet or dry the mixture is but you can use a spoon or spatula)
- The mixture needs to be wet/moist enough to stick together but if too wet, add more crushed crouton crumbs (this will depend on the size of your egg and how moist the meat is)
- Divide the mixture into equal size balls then pat down a little to make patties. I get 5 large patties or 6 medium sized patties out of this amount. I don't like to make my patties to flat but you can feel free to do so, but then adjust the cooking time
- Bring a large pan to medium-high heat and add a tablespoon of olive oil
- Add the patties and cook on one side for 2 – 3 minutes until browned, then flip and do the same on the other side. Now that the patties have colour, cover the pan with a lid and turn the heat to low, then let cook for another 10 minutes (covered), flipping every now and then. The steam created and the low heat will keep the patties moist and help them to cook through without drying out. Keep an eye on the heat so that they don't burn or overcook as they will dry out
- If adding cheese, place a slice on top of each patty for the last 2 – 3 minutes of their cooking time. Remove and serve warm