Gluten Free Basil-Pesto Beef Burgers
Juicy, herb-forward, and completely bun-free by design, these burgers deliver serious flavor without a single grain of gluten in sight. The homemade pesto is the real star here — fresh basil, garlic, and tiger nuts blended with good olive oil and a squeeze of lemon create a bright, nutty sauce that puts any jarred version to shame. Tiger nuts stand in for the traditional pine nuts, giving the pesto a slightly earthy richness while keeping everything naturally safe for those avoiding gluten. The beef patties get a subtle warmth from ground ginger, which pairs beautifully with the herby pesto spooned right on top after resting. Wrapping everything in crisp butter lettuce leaves keeps the whole thing light and fresh while still feeling satisfyingly substantial. Cooking in coconut oil over high heat gives the patties that deeply browned, almost steakhouse-quality crust that makes each bite genuinely crave-worthy. This is the kind of weeknight dinner that feels special enough for company but comes together without any fuss.
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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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