Caesar’s Best Burger

Pairs well with:

Cabernet Sauvignon

This rich red easily complements your homemade chicken dishes, red meats, game, and mildly seasoned pastas.


1 – 8 oz pkg. chopped frozen spinach – thawed and squeezed dry
3 garlic cloves, peeled
1/2 teaspoon (packed) finely grated lemon peel
9 anchovy fillets minced
4 cups (packed) fresh arugula leaves, divided (about 5 ounces)
12 green onions – green tops only – thinly sliced
1 teaspoon fresh lemon juice
1/4 cup extra-virgin olive oil
1/2 cup packed freshly grated Parmesan cheese
1 3/4 pounds ground beef (20% fat)
1 teaspoon salt
1/2 teaspoon ground black pepper
3 Tablespoons Olive Oil
6 soft hamburger buns, split horizontally
1/2 English cucumber – peeled, seeded and sliced into 2 inch long matchstick sized strips – lightly salted
1 beefsteak tomato thinly sliced – lightly salted



Combine garlic, lemon peel, and anchovies in food processor; blend until garlic is finely chopped. Add spinach, 2 cups (packed) arugula, green onions and lemon juice; process until coarse puree forms. With machine running, gradually add 1/4 cup oil in thin stream and blend until almost smooth. Transfer Caesar pesto mixture to small bowl and stir in cheese to blend.

Combine ground beef, 1 teaspoon salt, 1/2 teaspoon black pepper, and 6 tablespoons Caesar pesto in large bowl; mix lightly with fingertips or fork just until incorporated. Form meat mixture into six 3/4-inch-thick patties. Place patties on platter.

Prepare barbecue (medium-high heat). Brush insides of buns and then the grill with remaining 3 Tablespoons Olive Oil. Grill burgers to desired doneness, about 4 minutes per side for medium-rare. Grill buns until golden, about one minute. Place toasted bottom buns on platter, top with remaining arugula, tomato slice, cucumber, hamburger patty, equal portions of remaining Caesar pesto, and bun top. ENJOY!