Oats Free Basil-Pesto Beef Burgers
Juicy, herb-forward, and completely free of grains, these burgers deliver serious flavor without a single ingredient that could cause concern for anyone avoiding oats. The homemade basil pesto is the real star here — bright, garlicky, and blended with tiger nuts instead of the usual pine nuts, giving it a slightly sweet, nutty depth that pairs beautifully with the richness of an 80/20 beef patty. A touch of ground ginger in the seasoning adds a subtle warmth that makes these taste anything but plain. Cooking the patties in coconut oil gives the crust a gorgeous, deep-brown sear that you just can't fake. Wrapping everything in crisp butter lettuce keeps it light and fresh while also making it naturally bun-free, so there's zero stress about hidden grain-based fillers or cross-contact from processed bread products. The whole thing comes together in one skillet, and that spoonful of pesto melting over a rested patty is genuinely one of the better burger moments you'll have at home.
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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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