Celery Free Basil-Pesto Beef Burgers
Juicy, herb-forward, and wrapped in crisp butter lettuce, these burgers deliver serious flavor without a single stalk of celery anywhere near the pan. The homemade pesto is the real star — fresh basil, garlic, and tiger nuts blitzed with good olive oil and a squeeze of lemon create a bright, nutty sauce that makes every bite feel a little luxurious. Tiger nuts stand in beautifully for traditional pine nuts, giving the pesto a slightly earthy richness that pairs perfectly with the savory beef. The patties themselves are seasoned simply with salt and ground ginger, then seared in coconut oil until deeply browned and cooked through — no fuss, no fillers, just great beef. Skipping the bun and going lettuce-wrap style keeps things clean and means you don't have to stress about any hidden ingredients sneaking in through store-bought bread. A spoonful of that vibrant pesto spooned right over the resting patty is the kind of finishing move that makes a weeknight dinner feel genuinely special. If you've been hunting for a burger that's both satisfying and completely free of celery in any form — seed, stalk, or extract — this one is exactly what you've been looking for.
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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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