Almond Free Basil-Pesto Beef Burgers
Juicy beef patties topped with a vibrant, herb-forward pesto and wrapped in crisp butter lettuce — this is a burger that genuinely earns its place on the dinner table. The pesto is the real star here, built from packed fresh basil, garlic, olive oil, and tiger nuts, which deliver that classic creamy richness without a single almond in sight. Tiger nuts are a fantastic swap for the pine nuts or almonds you'd typically find in a store-bought pesto, and they blend up beautifully in the food processor with just the right amount of texture. A touch of lemon juice brightens the whole thing, and spooning it generously over a just-rested, deeply seared patty is genuinely one of those simple cooking moments that feels a little luxurious. Coconut oil in the pan helps build that gorgeous, caramelized crust, while a pinch of ground ginger in the seasoning adds a subtle warmth that plays really well against the fresh basil. Serving everything in butter lettuce leaves keeps it light and naturally grain-free, so this works beautifully for a crowd with multiple dietary needs at the table. Whether you're cooking for someone who needs to avoid tree nuts or just want a bold, fresh take on burger night, this one delivers.
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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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