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1
Cook's Note: Freeze the mozzarella for 20 minutes to make slicing easier.
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2
For the burgers: Place a grill pan over medium-high heat or preheat a gas or charcoal grill.
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3
Combine the beef, pesto, Parmesan, salt and pepper in a large bowl.
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4
Form the mixture into eight 4-inch-diameter patties, each about 3/4-inch thick.
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5
Grill for 5 minutes.
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6
Turn the burgers over and place a slice of mozzarella on top.
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7
Cook for about 5 minutes longer until the burgers are cooked through and the cheese is slightly melted.
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8
Allow the burgers to rest for 5 minutes.
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9
For the pesto mayonnaise: In a small bowl, combine the mayonnaise and pesto until smooth.
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10
To assemble the burgers: Drizzle the cut side of the bread with olive oil and grill until lightly toasted, 1 to 2 minutes.
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11
Spread the pesto mayonnaise over the bottom halves of the grilled bread.
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12
Place the burgers on top and add 2 tomato slices.
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13
Add the top halves of the bread and serve.
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14
Cook's Note: To toast the pine nuts, arrange in a single layer on a baking sheet.
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15
Bake in a preheated 350 degrees F oven until lightly toasted, 6 to 8 minutes.
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16
Cool completely before using.
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17
Combine the basil, Parmesan, pine nuts, salt, pepper and garlic in a food processor.
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18
Pulse until finely chopped.
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19
With the machine running, gradually add the olive oil until the mixture forms a smooth paste.
