Dairy Free Basil-Pesto Beef Burgers
Juicy, herb-forward, and completely free of dairy, these burgers deliver everything you want from a backyard classic without a single compromise on flavor. The star of the show is a vibrant homemade pesto that swaps traditional pine nuts and parmesan for tiger nuts and a bright hit of fresh lemon juice — the result is creamy, garlicky, and surprisingly rich without any cheese in sight. That pesto gets spooned generously over each patty right before serving, so every bite is layered with fresh basil flavor that store-bought condiments simply can't touch. The 80/20 ground beef is seasoned with a subtle touch of ground ginger alongside salt, which adds a quiet warmth that plays beautifully against the herby topping. Coconut oil in the pan gives the patties a gorgeous, deeply browned crust that holds up perfectly when you nestle them into crisp butter lettuce leaves for serving. Skipping the bun keeps things light and lets the beef and pesto do all the talking, while thinly sliced red onion adds a sharp, crunchy finish if you want it. This is the kind of recipe that makes dairy-free cooking feel genuinely exciting rather than like a workaround.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!