Barley Free Basil-Pesto Beef Burgers
Juicy, herb-forward, and completely free of any grain-based binders or buns, these burgers deliver serious flavor without a crumb of barley in sight. The real star alongside the beef is a vibrant homemade pesto — built with fresh basil, garlic, and tiger nuts in place of the traditional pine nuts — that comes together in a food processor in minutes. Ground ginger in the seasoning adds a subtle warmth that plays beautifully against the bright, lemony pesto spooned generously over each patty. Cooking the burgers in coconut oil gives the exterior a deeply browned, almost caramelized crust that holds up beautifully when nestled into crisp butter lettuce leaves for serving. That lettuce wrap isn't a compromise — it keeps every bite light and fresh while letting the beef and pesto do all the talking. Store-bought burgers and pre-made condiments can be a minefield when you're avoiding barley-derived ingredients, so making everything from scratch here puts you fully in control. This is the kind of weeknight dinner that feels indulgent but comes together with nothing but whole, straightforward ingredients.
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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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