TLC Cooking "Southwest Pesto Burgers"

Southwest Pesto Burgers

Southwest Pesto Burgers

YIELD Makes 4 servings
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INGREDIENTS

Cilantro Pesto
1	large clove garlic
4	ounces fresh cilantro, stems removed and rinsed
1‑1/2	teaspoons bottled minced jalapeño pepper or 1 tablespoon bottled sliced jalapeño pepper,* drained
1/4	teaspoon salt
1/4	cup vegetable oil
Burgers
1‑1/4	pounds ground beef
1/4	cup plus 1 tablespoon Cilantro Pesto, divided
1/2	teaspoon salt
4	slices pepper Jack cheese
2	tablespoons light or regular mayonnaise
4	kaiser rolls, split
1	ripe avocado, peeled and sliced
Salsa

*Jalapeño peppers can sting and irritate the skin, so wear rubber gloves when handling peppers and do not touch your eyes.

PREPARATION:

For pesto, with motor running, drop garlic through feed tube of food processor; process until minced. Add cilantro, jalapeño pepper and salt; process until cilantro is chopped.
With motor running, slowly add oil through feed tube; process until thick paste forms. Transfer to container with tight-fitting lid. Refrigerate until needed.
To complete recipe, prepare barbecue grill for direct cooking.
Combine beef, 1/4 cup pesto and salt in large bowl; mix well. Form into 4 patties. Place patties on grid over medium heat. Grill, uncovered, 8 to 10 minutes (or, uncovered, 13 to 15 minutes) to medium (160°F), turning once. Add cheese to patties during last 1 minute of grilling.
While patties are cooking, combine mayonnaise and remaining 1 tablespoon pesto in small bowl; mix well. Top patties with mayonnaise mixture. Serve on rolls with avocado and salsa.

Serving Suggestion

Serve with refried beans.

This recipe appears in: Mexican

NUTRITIONAL INFORMATION:

DIETARY EXCHANGE:

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