Eggless Basil-Pesto Beef Burgers
Juicy, herb-forward, and wrapped in crisp butter lettuce, these burgers deliver serious flavor without a single bun or egg in sight. The homemade basil pesto is the real star here — blended with tiger nuts instead of the usual pine nuts, it brings a subtly sweet, nutty richness that clings beautifully to each patty. A touch of ground ginger in the beef seasoning adds a quiet warmth that makes the whole thing feel a little unexpected in the best way. Cooking the patties in coconut oil gives the exterior a gorgeous, deeply browned crust that you just can't fake. Since so many store-bought burger sauces and condiments sneak in egg-based binders or mayo, making your own pesto from scratch means you know exactly what's going on top. Lettuce wraps keep everything light and fresh, and the optional red onion adds a sharp, crisp contrast to the rich beef and silky pesto. This is the kind of weeknight dinner that feels like way more effort than it actually is.
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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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