Burgers with Mozzarella and Spinach-Arugula Pesto

Name: Burgers with Mozzarella and Spinach-Arugula Pesto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 ounces baby spinach leaves (about 10 cups packed); 2 garlic cloves, peeled; 1/2 teaspoon (packed) finely grated lemon peel; Large pinch of dried crushed red pepper; 4 cups (packed) fresh arugula leaves, divided (about 5 ounces); 3 tablespoons pine nuts; 1 teaspoon fresh lemon juice; 1/3 cup extra-virgin olive oil; 3 tablespoons (packed) freshly grated Parmesan cheese; 1 3/4 pounds ground beef (20% fat); 1 teaspoon salt; 1/2 teaspoon ground black pepper; 6 hamburger buns, split horizontally; 6 1/3-inch-thick slices fresh mozzarella cheese; 2 large beefsteak tomatoes, cut into 1/4-inch-thick rounds

Servings: persons

8 ounces baby spinach leaves (about 10 cups packed)
2 garlic cloves, peeled
1/2 teaspoon (packed) finely grated lemon peel
Large pinch of dried crushed red pepper
4 cups (packed) fresh arugula leaves, divided (about 5 ounces)
3 tablespoons pine nuts
1 teaspoon fresh lemon juice
1/3 cup extra-virgin olive oil
3 tablespoons (packed) freshly grated Parmesan cheese
1 3/4 pounds ground beef (20% fat)
1 teaspoon salt
1/2 teaspoon ground black pepper
6 hamburger buns, split horizontally
6 1/3-inch-thick slices fresh mozzarella cheese
2 large beefsteak tomatoes, cut into 1/4-inch-thick rounds

1
Rinse spinach; drain briefly, then place in large glass bowl.
2
Microwave spinach, uncovered, on high just until wilted, 1 to 1 1/2 minutes.
3
Drain, then squeeze out as much liquid as possible.
4
Combine garlic, lemon peel, and crushed red pepper in processor; blend until garlic is finely chopped.
5
Add spinach, 2 cups (packed) arugula, pine nuts, and lemon juice; process until coarse puree forms.
6
With machine running, gradually add oil in thin stream and blend until almost smooth.
7
Mix in cheese.
8
Transfer pesto to small bowl; season with salt.
9
Do ahead: Can be made 6 hours ahead.
10
Cover; chill.
11
Combine ground beef, 1 teaspoon salt, 1/2 teaspoon black pepper, and 6 tablespoons spinach-arugula pesto in large bowl; mix lightly with fingertips or fork just until incorporated.
12
Form meat mixture into six 3/4-inch-thick patties.
13
Place patties on platter.
14
Do ahead: Beef patties can be made 6 hours ahead.
15
Cover and refrigerate.
16
Prepare barbecue (medium-high heat).
17
Grill burgers to desired doneness, about 4 minutes per side for medium-rare.
18
Grill buns, cut side down, just until lightly toasted, about 1 minute.
19
Build burgers with pesto, patties, mozzarella cheese, tomatoes, and arugula.
20
Cover with bun tops.

1590

kcal

Calories

113

Fat

Carbs

115

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 8 ounces baby spinach leaves (about 10 cups packed), 2 garlic cloves, peeled, 1/2 teaspoon (packed) finely grated lemon peel, Large pinch of dried crushed red pepper, and more.

Yes, Burgers with Mozzarella and Spinach-Arugula Pesto falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!