Presto Pesto Burger

Pairs well with:

Cabernet Sauvignon

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


Pesto Ingredients:
2 cups packed fresh basil leaves
1/4 cup pistachio kernels
1 garlic clove
1/2 tsp salt
1/4 tsp ground black pepper
2/3 cup extra virgin olive oil
1/2 cup freshly grated Parmesan cheese
Burger Ingredients:
2 lb ground chuck
1/2 tsp salt
1/4 tsp ground black pepper
1 cup freshly grated Parmesan cheese
8 oz. Rotela brand prosciutto & mozzarella cheese log with parsley
6 slices smoked provolone cheese
6 Hamburger buns, split
Burger Garnish:
6 Green lettuce leaves
6 tomato slices
6 red onion slices
*Pistachio Pesto sauce
1 cup mayonnaise



1. Make Pesto:
In a blender or food processor, add fresh basil, pistachios, garlic clove, salt & pepper. Pulse until finely chopped. Gradually add olive oil to form a smooth & thick consistency. Transfer to a medium bowl and stir in Parmesan cheese. Season with salt & pepper to taste. Cover & refrigerate to blend flavors. Reserve for burger garnish.

2. Make burgers: Mix ground chuck, salt, pepper, & Parmesan cheese together. Do not over mix. Divide meat into 12 equal balls. Using a burger press, press 12 thin patties. Place 6 patties on a tray. Cut 6 (1/4 inch thick) slices from the prosciutto mozzarella cheese log. Place 1 prosciutto cheese slice on each of the 6 burgers. Top with 6 thin patties. Press patties together to seal edges.

3. Start Grill. Cook all 6 burgers indirect method over medium hot coals; 4 minutes per side for Medium; 5 minutes per side for Well done. Cook until desired doneness. Add smoked provolone slices to tops of burgers and melt cheese. Remove to tray. Toast buns for 1 minute and remove. Ready to build your burgers.

4. Starting from the bottom and working upwards; spread mayo on bottom bun, then layer lettuce,a thin tomato slice, a thin red onion slice, burger with cheese,& fresh basil pesto. Spread mayo on top bun and place on top of burger. Ready to eat.