Add some flavor to your burger patties with this easy recipe! These pesto burgers take minutes to make and can be cooked on the stovetop, grill or in the oven.
Homemade burgers are so quick and easy to make at home, and they taste so much fresher than frozen store bought patties.
These pesto burgers are made with lean ground beef, and they take minutes to make and cook. Perfect fast food for a weeknight dinner, and way healthier than that takeout you were going to order.
Made with pantry staple ingredients, these juicy burgers are bursting with fresh flavor and each bite is super delicious!
For more easy recipes with pesto, check out my red pesto frittata and baked cod with pesto.
Ingredients
- Beef: I used lean ground beef for this recipe to reduce the fat content. Use grass-fed beef if you can.
- Seasonings: Onion powder, black pepper and salt.
- Breadcrumbs: Breadcrumbs help to absorb moisture so that the burgers stay together, they also add a great texture. Use gluten-free breadcrumbs if you have an intolerance to wheat.
- Egg: To help bind the ingredients together.
- Pesto: This Italian basil sauce adds a wonderful fresh flavor to the burgers. Use your favorite brand or a homemade pesto.
How to make pesto burgers
Be sure to scroll down for the full recipe!
- Add all of the ingredients to a large bowl (photo 1).
- Combine the ingredients (photo 2).
- Shape into patties (photo 3).
- Cook! (photo 4).
Recipe Variations
These burgers are pretty fine just as they are, but they are easy to adapt to your tastes. Try swapping the beef for ground turkey or chicken, or use a red pesto instead of a green one. Of course, get as creative as you want with those toppings!
Serving Suggestions
I served my pesto burgers in a brioche bun spread with a little mayo and topped with some lettuce and tomato, and of course they'll work great with a side of rosemary fries. If you want to keep these burgers low carb, a lettuce wrap in place of the bun works great.
When it comes to the toppings, the flavors in these burgers are pretty bold, so I prefer to go with a milder American or cheddar cheese, rather than something rich like stilton or feta. Other than that, I say add whatever you want!
Frequently Asked Questions
Yes! You can make the pesto burger mixture 2 or 3 days ahead of time and keep it covered in the fridge. You can either keep the mixture as a ball, or shape them into patties. Once cooked, leftovers can be kept for up to 4 days in the fridge and you can reheat them on the stovetop or in the oven.
Uncooked burgers are great for the freezer and will keep well for up to 6 months. Make the burgers into patties, and separate each one with parchment paper. Place into a freezer bag or safe container.
Thaw frozen patties in the fridge overnight before cooking.
I prefer to cook my burgers on the stovetop, or of course on the grill, to get those nice crispy edges. If you prefer to, you can also oven bake these burgers. Scroll down to the recipe card for those easy instructions!
Recipe Notes and Tips
- If using a jarred pesto, remove any excess oil sitting at the top of the jar. If you add in too much oil, you run the risk of soggy fall apart burgers.
- Let the burgers come up to room temperature before cooking them. This will keep your pesto burgers nice and tender.
- Let the burgers rest for a couple of minutes before serving them so that the juices have chance to redistribute throughout the patty.
- If cooking on a grill or the stovetop, don't have the pan super high or the outside of the burger will be cooked before the middle is done.
More Burger Recipes
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Pesto Burgers
Ingredients
- 17 ounces (480g) lean ground beef
- 1 teaspoon onion powder
- 1 teaspoon black pepper
- ½ teaspoon salt
- ¼ cup (30g) breadcrumbs
- 1 egg
- ½ cup (125g) pesto
To serve
- 4 brioche burger buns
- mayonnaise
- lettuce
- tomato
Instructions
- Place all of the ingredients for the burgers into a large bowl.
- Combine well using your hands.
- Place in the fridge for 30 minutes.
- Split the burger mixture into 4 equal pieces and shape into burgers by rolling into balls and slightly flattening with your hands.
To cook on the stovetop
- Heat a teaspoon of oil in a skillet on a medium high heat.
- Once hot, place the burgers in the skillet and cook on each side for 4 to 5 minutes until cooked though.
To cook in the oven
- Pre heat the oven to 425F / 220c and place the burger patties on a baking sheet.
- Bake for 15-20 minutes until browned and cooked through.
To grill
- Preheat the grill on a medium high heat and oil the grates.
- Once hot, place the burgers in the skillet and cook on each side for 4 to 5 minutes until cooked though.
Notes
- Nutritional values are based on one patty without a bun or with any toppings. Nutritional information is a guideline only.
- If using a jarred pesto, remove any excess oil sitting at the top of the jar. If you add in too much oil, you run the risk of soggy fall apart burgers.
- Let the burgers come up to room temperature before cooking them. This will keep your pesto burgers nice and tender.
- Let the burgers rest for a couple of minutes before serving them so that the juices have chance to redistribute throughout the patty.
- If cooking on a grill or the stovetop, don't have the pan super high or the outside of the burger will be cooked before the middle is done.
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