Give burger night a boost with the ingredients in this modern twist on the classic. Be sure to saute the mushrooms and onions to a toasty golden brown for maximum flavor.
Ingredients
¾ cup Armanino Basil Pesto, thawed, divided
1 lb lean ground beef
½ teaspoon kosher salt, divided
¼ teaspoon ground black pepper, divided
1 tablespoon olive oil
½ large onion, thinly sliced
4 oz button mushrooms, thinly sliced
4 hamburger buns
1 cup arugula
¼ cup goat cheese crumbles
Directions
Combine ¼ cup pesto, meat, ¼ teaspoon salt and 1/8 teaspoon pepper in large bowl. Mix until just combined. Shape into 4 patties. Refrigerate until ready to use.
Heat oil in large skillet (cast iron preferred) on medium-high heat. Add onions, mushrooms, and remaining salt and pepper. Cook 10 to 15 minutes or until golden brown, stirring frequently. Transfer to clean bowl.
Rinse skillet and wipe clean. Heat on high heat until very hot. Cook patties about 2 minutes on each side or to desired doneness. To avoid burning, reduce heat to medium if cooking longer.
To assemble, spread 2 Tablespoons remaining pesto on bottom half of each bun. Top with a handful of arugula, 1 cooked burger, 1 Tablespoon goat cheese, and a generous spoonful of onion mixture.
Chef’s Tips
Prepare using ground turkey.
Substitute feta cheese or sliced provolone for the goat cheese.
