Gelatin Free Basil-Pesto Beef Burgers
Juicy beef patties topped with a vibrant, herb-forward pesto and wrapped in crisp butter lettuce — this is a burger that genuinely earns its place at the table. The pesto comes together in a food processor using fresh basil, garlic, lemon juice, and tiger nuts in place of the more traditional pine nuts, giving it a slightly earthy, nutty depth that pairs beautifully with the richly seasoned beef. A touch of ground ginger in the patties adds a subtle warmth that you might not be able to place but absolutely will not want to leave out. Cooking in coconut oil over high heat builds a serious sear on the outside while keeping the inside tender and juicy. Skipping the bun and going with butter lettuce leaves keeps everything light and fresh, and it also sidesteps the need to scrutinize store-bought bread products for hidden additives. Gelatin can sneak into all kinds of packaged condiments and seasoning blends, but every component here is made from scratch with clean, whole ingredients — so you know exactly what you're eating. Let the patties rest, spoon on that bright green pesto, and get ready for a seriously satisfying dinner.
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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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