Low Iodine Basil-Pesto Beef Burgers

Total time27 min

Prep time15 min

Cook time12 min

4.5

(27)

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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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