Burgers with Mozzarella and Spinach-Arugula Pesto

Bon Appetit

Burgers with Mozzarella and Spinach-Arugula Pesto Italian Ice Italian Ice Pasta e Fagioli (Pasta and Beans) Pasta e Fagioli (Pasta and Beans)

Photo by Tiny Foodie

Tweaks for the littles

Skip the pine nuts in the pesto for a nut free version. Freeze the extra pesto in ice trays to make any sandwich a little healthier.

Get the recipe on Bon Appetit

Ingredients

For the Pesto

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

For the Burgers

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

1 teaspoon salt

1/2 teaspoon ground black pepper

For the Assembly

6 hamburger buns, split horizontally

6 1/3-inch-thick slices fresh mozzarella cheese (about 10 ounces)

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

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