Emulsifier Free Basil-Pesto Beef Burgers
Juicy beef patties topped with a vibrant, homemade basil pesto and wrapped in crisp butter lettuce — this is a burger that genuinely earns its place on the dinner table. The pesto skips the usual pine nuts in favor of tiger nuts, which blend beautifully with fresh basil, garlic, and good olive oil for a sauce that's bright, herby, and completely made from scratch. Because every component here is built from whole, recognizable ingredients, there are no hidden additives or emulsifiers sneaking in through store-bought condiments or processed buns. Coconut oil gives the patties a gorgeous sear, and a touch of ground ginger in the seasoning adds a subtle warmth that makes the beef taste anything but ordinary. Butter lettuce wraps keep things light and fresh while still giving you that satisfying handheld experience. Letting the patties rest before spooning on the pesto means every bite stays juicy and the sauce doesn't just slide off. It's the kind of clean, flavor-forward meal that proves you don't have to sacrifice anything to eat well.
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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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