Honey Free Basil-Pesto Beef Burgers
Juicy, herb-forward, and wrapped in crisp butter lettuce, these burgers deliver serious flavor without a single drop of sweetener — no hidden honey in the patties, the sauce, or anywhere else on the plate. The real star is the homemade pesto, blitzed together from fresh basil, garlic, lemon juice, and tiger nuts, which bring a mild, slightly sweet nuttiness that stands in beautifully for traditional pine nuts. That bright green spoonful melted over a just-rested, deeply browned beef patty is genuinely one of those combinations that makes you wonder why you ever bothered with ketchup. A touch of ground ginger in the seasoning adds a subtle warmth that plays off the pesto in the best way. Cooking the patties in coconut oil gives the crust an incredible sear — the kind that releases cleanly from the pan and locks in all those juices. Skipping the bun and going lettuce-wrap style keeps everything fresh and light, and the optional red onion adds a little sharpness to round it all out. This is the kind of burger you make once and immediately add to the regular rotation.
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!