Italian Summer Pesto Zoodle Burger

Ingredients

• Caprese Stuffing
• 1 1/2 Cups sliced grape tomatoes (sliced in rounds 1/4Ó thick)
• 20 Mozzarella Ňsalad pearlsÓ ( small balls) cut into fourths
• 1 teaspoon chopped fresh basil
• 2 Tablespoons balsamic vinegar
• 1 Tablespoon olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• Hamburger Patties
• 2 Pounds grass-fed ground beef
• 1 pound sweet Italian sausage
• 2 Teaspoons salt
• 1/2 Cup grated Parmesan cheese
• 1/2 teaspoon black pepper
• 1/ teaspoon cayenne pepper
• 1/2 teaspoon onion powder
• 1 teaspoon garlic powder
• Basil and Arugula Pesto Zoodles
• 1 Cup basil leaves, packed
• 1/2 Cup baby arugula leaves, packed
• 1 large garlic clove, crushed
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 Cup pine nuts
• 1/2 teaspoon lemon zest
• 1 tablespoon lemon juice
• pinch of red pepper flakes
• 1/2 Cup extra virgin olive oil
• 3/4 Cup grated Parmesan cheese
• 2 medium to large zucchini, zoodled
• Other Ingredients
• 6 Tablespoons mayonaise
• 3 Tablespoons olive oil to coat patties
• 6 Kaiser rolls
• 6 Teaspoons pine nuts
• 6 Teaspoons grated Parmesan cheese

Instructions

• 1) In a medium bowl add the caprese stuffing ingredients, mix well and set aside to marinate.
• 2) Crumble ground beef and sausage in a large bowl. In another small bowl, combine the salt, black pepper, cayenne pepper, onion powder and garlic powder, mix well. Sprinkle the Parmesan cheese and spice blend over the beef and sausage mixture and knead, just to combine.
• Make 12 five inch patties, about 1/2 inch thick. Cover with plastic and set aside.
• 3) In a food processor bowl, add all of the pesto ingredients, except the olive oil and Parmesan cheese. Process until well chopped, 30 seconds, continue processing while slowly drizzling in the olive oil to make pesto. Remove to large bowl and fold in Parmesan cheese. Reserve 1 Tablespoon of the pesto in a separate small bowl. Add the zucchini noodles (zoodles) to the large bowl of pesto, mix well and set aside. In the small bowl, mix the reserved pesto with 6 tablespoons of mayonnaise, cover and refrigerate.
• 4) Preheat a gas or charcoal grill to medium heat (300 degrees).
• 5) Stuff the patties: (Tip)Place 6 patties on a cutting board or tray covered in plastic wrap.
• Drain the caprese filling and set aside 6 Teaspoons of the mixture. Divide the rest of the caprese evenly and place in the middle of each of the 6 patties, spread out to flatten. Place another patty on top of each and with wet hands, pinch and close the edges completely and form into stuffed patties. Brush lightly with olive oil so they won’t stick to grill.
• 6) Grill the patties 6 minutes on the first side, without disturbing them (300 degrees). Then carefully flip and cook another 5 minutes, adjust heat, if needed. Flip again
• and grill another 3-5 minutes each side, or longer until done. Remove the plastic wrap from cutting board and throw away, then place cooked burgers on clean board to rest, 5 minutes.
• 7) Grill the buns just slightly, while patties rest.
• 8) Assemble your burgers: bottom bun, stuffed burger patty, divide the pesto zoodles evenly and twist with tongs to pile on top of burger. (May need to use scissors to cut if too long.) Sprinkle evenly with remaining caprese salad, a teaspoon of pine nuts and Parmesan cheese. Smear the top bun with 1 tablespoon of the pesto mayonnaise. Enjoy with a cold glass of Sutter Home Chenin Blanc.