Yields: 4 burgers Servings Prep: 15 Mins Cook: 20 Mins

Southwest Pesto Burger


1 large clove garlic
4 ounces fresh cilantro, stems removed and rinsed
1 can (4 ounces) ORTEGA Diced Jalapenos
1/4 teaspoon salt
1/4 cup vegetable oil
1 1/4 pounds (24 ounces) ground beef
1/4 cup plus 1 tablespoon reserved 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
1 jar (16 ounces) ORTEGA Garden Vegetable Salsa


For pesto, with motor running, drop garlic through feed tube of food processor; process until minced. Add cilantro, jalapeno and 1/4 teaspoon salt; process until cilantro is chopped.

With motor running, slowly add oil through feed tube; process until thick paste forms. Transfer pesto to container with tight-fitting lid. Refrigerate until needed.

Prepare grill for direct cooking.

Combine beef, 1/4 cup pesto and 1/2 teaspoon salt in large bowl; mix well. Form into 4 patties. Place patties on grill over medium heat. Grill, covered, 8 to 10 minutes (or, uncovered, 13 to 15 minutes) to medium (160F), 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.
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