Recipes by Lucy Waverman available at www.EpiPen.ca
This recipe is excellent for a special dinner with friends or family. Grind the meat yourself because you always end up with a juicier burger texture. To grind the meat, add cut up chuck steak to the food processor and process about 10 times with an on off motion to get the best texture. A mixture of half chuck steak and half sirloin steak gives a meatier tasting mixture and some people prefer the more steak-like quality of that burger. Handle burgers as little as possible to prevent crumbling.
Directions for: Best Grilled Burgers with Pesto
Ingredients
Burgers2 lb(s) ground chuck
2 tsp kosher salt
Freshly ground pepper to taste
Pesto2 cup chopped basil or mint
1 tsp chopped garlic
2 Tbsp fresh breadcrumbs
cup olive oil
Salt and freshly ground pepper
Directions
Burgers1. Spread meat into a single layer and sprinkle over salt and pepper. Gently gather together and form 6 1-inch (2.5-cm) thick patties (or smaller if desired but keep the thickness).
2. Fry a small piece to taste for perfect seasoning.
3. Preheat barbecue on high.
4. Grill burgers for 6 to 7 minutes a side for medium, or until desired degree of doneness. Top burgers with your choice of toppings.
Pesto1. Place basil and garlic in a food processor and process until chunky. Add breadcrumbs and process again.
2. With the machine running, slowly add oil through the feeder tube. When all the oil has absorbed, immediately shut off machine. Season well with salt and pepper. Makes about cup.
See more: Main, North American, Beef, Barbeque, Herbs, Grill, BBQ
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