Nutmeg Free Basil-Pesto Beef Burgers
Juicy, herb-forward, and wrapped in crisp butter lettuce, these burgers are the kind of weeknight dinner that feels way more special than the effort involved. The star is a vibrant homemade basil pesto that comes together in a food processor in minutes — bright with lemon juice, fragrant with fresh garlic, and built on tiger nuts instead of the more common pine nuts, making it a genuinely interesting twist. That pesto gets spooned generously over each patty right before serving, so every bite is layered with grassy, garlicky richness against the savory beef. The patties themselves are seasoned simply with salt and a touch of ground ginger, which adds a subtle warmth without overwhelming the fresh flavors. Cooking them in coconut oil over high heat gives you that deeply browned crust that makes a burger worth eating. Skipping the bun in favor of butter lettuce keeps everything light and lets the pesto really shine. If you've been burned by store-bought pesto hiding unexpected spices, making your own from scratch means you know exactly what's in it — and this version is clean, simple, and absolutely delicious.
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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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