Low Sugar Basil-Pesto Beef Burgers
Burgers this satisfying rarely come together so cleanly, and the secret is a vibrant homemade basil pesto that pulls the whole plate together. The pesto swaps traditional pine nuts for tiger nuts, which lend a subtly sweet, nutty depth without any added sweeteners sneaking in through store-bought shortcuts. Every ingredient here — from the 80/20 beef to the fresh lemon juice — is exactly what it says it is, which makes this a genuinely stress-free cook for anyone keeping a close eye on hidden sugars in condiments and sauces. A touch of ground ginger in the seasoning gives the patties a quiet warmth that plays beautifully against the bright, herby pesto spooned generously on top. Butter lettuce wraps stand in for buns and keep things light and crisp, so each bite has great texture without needing anything extra. Cook them in coconut oil over high heat and you get that deeply browned, steakhouse-style crust that makes a burger feel like a real occasion. These are the kind of burgers you'll want to make on repeat all summer long.
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Learn more →Ingredients
4 servings
For the pesto
- 2 cups fresh basil leaves, packed
- ¼ cup tiger nuts, roughly chopped
- 2 cloves garlic, peeled
- ⅓ cup extra-virgin olive oil
- 1 tbsp fresh lemon juice
- ¼ tsp salt
For the burgers
- 1 ½ lb ground beef (80/20)
- ½ tsp salt
- ¼ tsp ground ginger
- 1 tbsp coconut oil
For serving
- 8 large butter lettuce leaves
- ½ small red onion, thinly sliced (optional)
Instructions
- 1
Make the pesto: combine the basil, tiger nuts, and garlic in a food processor and pulse 8–10 times until coarsely chopped. With the machine running, drizzle in the olive oil in a steady stream and process until the pesto is mostly smooth with a little texture remaining. Add the lemon juice and 1/4 tsp salt, pulse once more to combine, then taste and adjust salt. Transfer to a small bowl and set aside.
- 2
Divide the ground beef into 4 equal portions (about 6 oz each). Gently form each into a patty roughly 3/4 inch thick, pressing a shallow dimple into the center of each with your thumb. Season both sides evenly with the 1/2 tsp salt and ground ginger.
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