Parmesan-Basil Burgers

After starting the summer getting munched on by some kind of pest, my basil has rebounded.  I turned around one day and it needed to be trimmed significantly before it started to bloom.

Molly photobomb

Instead of taking the easy way out with pesto, I sort of did a deconstructed pesto with this burger.   The garlic, pine nuts, and parmesan are in the burger itself, the olive oil is on the tomato and on the bun before toasting, and the basil takes the place of lettuce.  A bit of plain Greek yogurt instead of mayo, and it's a Mediterranean theme.  Made a chunky Greek salad to go with it.

*1 lb 80/20 ground beef
*2 Tb toasted pine nuts
*2 cloves minced garlic (about 1 Tb)
1/2 C shredded parmesan (or 1/4 C grated)
*about 16 fresh basil leaves
4 hamburger buns
olive oil
tomato slices
salt and pepper
*1/4 C Greek yogurt (optional)

1.  Combine beef, pine nuts, minced garlic, and parmesan in a bowl with salt and pepper to taste.  Knead until evenly distributed.  Refrigerate at least half an hour, to let the flavors meld.

2.  Start the broiler or grill.  These came close to falling apart before cooking, so I'm inclined to suggest a rack over a lined pan rather than the grill.  Make four quarter-pound patties that are thinner in the middle and wider than you want the finished product.  Meat seizes up as it cooks.  Broil to desired doneness, flipping halfway through.

3.  Meanwhile, prepare the bread.  Brush the insides of the buns with olive oil and toast.  Drizzle the slices of tomato and sprinkle lightly with salt and pepper.

4.  To assemble burgers, spread one or both sides of the buns with yogurt.  Top bottom piece with tomato slice (or slices, depending on size of tomato).  Then layer on the burger patty and top with about 4 basil leaves.  Close into a sandwich and serve hot.

Difficulty rating  π