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Pesto Burgers with Dry Jack & Mozzarella
Recipes
Ingredients:
– 1/2 pound ground beef chuck
– 1/2 pound ground pork
– 6 ounces Real California Dry Jack cheese, grated
– 3 tablespoons prepared pesto sauce
– 2 tablespoons chopped toasted pine nuts
– 1 ounce sun-dried tomatoes packed in oil, drained and chopped
– Salt and freshly ground black pepper, to taste
– 4 1/4-inch-thick slices Real California Fresh Mozzarella
– 8 3/4-inch-thick slices black olive bread, toasted or grilled
– Garlic mayonnaise
– Arugula
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Directions:
In a bowl, mix together beef, pork, Jack cheese, pesto, pine nuts, sun-dried tomatoes, salt and pepper. Form into 4 burger patties about 3 inches in diameter and 1 inch thick. Preheat a grill and oil grill grate well. Grill burgers about 3 minutes on each side for rare, 4 minutes for medium rare. Top with Mozzarella cheese in the last minute of cooking. (Or pan-fry burgers in oil over medium heat about 3 minutes on each side for rare, 4 minutes for medium rare, topping with cheese in the last few minutes of cooking.) Place each burger on a slice of bread and top with garlic mayonnaise and arugula. Close with another slice of bread.
Recipe developed by Chef Andy Wild for the California Milk Advisory Board
Per Order:
Yield: 4 servings
Now you're cookin'
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© 2024 California Milk Advisory Board, an instrumentality of the CA Dept. of Food and Ag. All rights reserved.
© 2024 California Milk Advisory Board, an instrumentality of the CA Dept. of Food and Ag. All rights reserved.