This juicy kale pesto-topped garlicky cheeseburger will make you sit up and take notice!!
(makes 4 burgers)
Kale Pesto:
2 cups (packed) stemmed, chopped Tuscan kale
1/3 cup toasted chopped walnuts
1 large clove of garlic, crushed
Kosher* salt and freshly* ground pepper
1/2 cup grated Parmigiano-Reggiano or Pecorino Romano cheese
1/2 lemon, juiced (about 2 T.)
About 1/4 cup EVOO
Burgers:
Natural olive oil cooking spray
8 thick slices tomato (about 3 tomatoes on the vine)
Kosher* salt and freshly* ground pepper
2 lbs. ground beef
3 T. grated sweet onion with juices
3 T. Worcestershire sauce
3 cloves garlic, grated or finely chopped
1/2*-1 t. crushed red pepper flakes
1 t. dried oregano, lightly crushed
EVOO, for drizzling
4 deli slices provolone
4 deli slices mozzarella
4 plain or sesame Kaiser rolls, split and toasted
Preheat the oven to 400. For the pesto: In a food processor, add the kale, nuts, and garlic. Season with S&P and pulse until finely chopped. Add the cheese and lemon juice and process to blend. With the machine running, stream in the EVOO; season with S&P. Spray a wire rack with cooking spray. Set the rack in a rimmed* baking sheet, arrange the tomato slices on top in a single layer and season with S&P. Roast until the tomatoes slump, begin to shrink and are browned at the edges, 15-25 min. Heat a large cast-iron skillet over high. In a med. bowl, add the beef; season with S&P. Mix in the onion, Worcestershire, garlic, crushed red pepper flakes, oregano, and fat drizzle of EVOO. Form 4 large patties (thinner in the center for even cooking). Spray the skillet with the cooking spray. Add the patties and cook, turning occasionally, 8-12 min. During the last min. of cooking, top the patties with a slice each of provolone and mozzarella and tent with foil to melt. Place the burgers on the roll bottom and top each with 2 slices of roasted tomatoes. Slather the roll tops with pesto and place on burgers.
"Balance, My Darling is not letting anybody love you less than you love yourself."
Have FUN today!!!!!
Love,
MM
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