Gay Cook’s Juicy Beef Burgers with Parsley Pesto

 

DSCN0155Makes 4 servings

Gay Cookby Gay Cook

Burgers will always be big winners during the summer or year round. Brushing parsley pesto adds a great taste to the burgers. Argentina is famous for there unique barbecues and I learnt from them about adding pesto to the burgers and I feel in love with it. Beef burgers are available in most grocery stores or butcher shops. But it’s important to discover if the patties are plain and not flavoured with additives as I found them less juicey.

  • 1 lb (500g) medium lean ground shoulder beef or 4 plain beef patties
  • Vegetable oil for brushing on patties
  • Parsley pesto
  • 4 hamburger rolls
  • Butter for rolls
  • Sliced fresh tomato
  • Sliced sweet onions
  1. To make the pesto, measure 1 packed cup (250 ml) fresh parsley with stems removed. Place parsley in food processor or blender along with 2 or 3 garlic cloves and 2 tbsp (30 ml) pine nuts, almonds or walnuts. Process the ingredients then drizzle in the olive oil until a smooth paste is formed. Season to taste with salt.
  2. Heat the barbecue to medium-high. Brush each  patty lightly with oil and place on barbecue. As soon as you see a few beads of juice form on top of each patty (indicates the heat has penetrated the patty) flip it over and cook them another 2  to 3 minutes. Remove and brush each top with the pesto and keep them warm. Lightly butter each bun and toast briefly on the barbecue. Place the patties in the buns
  3. To serve, have the sliced tomato and onion available for the burgers.To Readers: if you have any question about this recipe or anything else related to food, please feel free to email me: gay@gaycook.com <https://gay@gaycook.com