Italian Burgers With Peppers And Onions
Fire up the grill and get ready for a flavor-packed meal with these Pesto Beef Burgers! This recipe combines juicy ground beef patties infused with pesto and garlic, grilled to perfection and served on toasted Italian rolls with caramelized onions, vibrant bell peppers, and a zesty pesto mayonnaise. It's a delicious twist on classic burgers that will have your taste buds dancing with every bite. Perfect for a summer cookout or any day you're craving a delicious, satisfying meal.
— Constant Cookbook
Ingredients
- 1 large yellow onion, cut into half-moons 1/4 inch thick
- 1 red bell pepper, seeded and cut lengthwise into strips 1/4 inch wide
- 2 Tbs. olive oil
- Salt, to taste, plus 1 tsp.
- Freshly ground pepper, to taste, plus 1/2 tsp.
- 1 1/2 lb. ground beef
- 4 Tbs. pesto, purchased
- 2 garlic cloves, minced
- 1/2 cup mayonnaise
- 4 round Italian rolls, split horizontally
Instructions
- <b>Prepare the ingredients for grilling</b>
- Prepare a hot fire in a grill.
- In a bowl, combine the onion, bell pepper and olive oil and stir to coat. Season with salt and pepper. Place the vegetables in the center of a 12-inch-long sheet of heavy-duty aluminum foil. Fold the sheet and pleat tightly at the top and sides to enclose the vegetables.
- In a bowl, combine the ground beef, 2 Tbs. of the pesto, the garlic, the 1 tsp. salt and the 1/2 tsp. pepper and mix well. Form into 4 equal patties.
- In a small bowl, stir together the mayonnaise and the remaining 2 Tbs. pesto. Set aside.
- <b>Grill the vegetables and burgers</b>
- Lightly oil the grill rack. Place the vegetable packet on the rack and cover the grill. Cook, turning occasionally, for 14 minutes. Add the patties to the rack, cover the grill and cook, turning once, until nicely browned on both sides, about 3 minutes per side for medium-rare, or until done to your liking. At this point, the vegetables should be tender as well (open the packet to check).
- During the last minute, place the rolls, cut sides down, on the grill and toast lightly. Serve the burgers on the rolls with the peppers, onions and pesto mayonnaise. Serves 4.
- Adapted from Williams-Sonoma Food Made Fast Series, <i>Grilling,</i> by Rick Rodgers (Oxmoor House, 2007).
Yield
Serves 4.
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