Paleo Basil-Pesto Beef Burgers

Total time27 min

Prep time15 min

Cook time12 min

Juicy, herb-forward, and built entirely from whole ingredients, these burgers deliver serious satisfaction without a bun in sight. The star of the show is a vibrant homemade pesto that swaps traditional pine nuts for tiger nuts, keeping things grain-free and legume-free while still delivering that rich, nutty depth. Fresh basil, garlic, olive oil, and a squeeze of lemon come together in the food processor for a sauce that's bright enough to cut right through the richness of an 80/20 beef patty. A touch of ground ginger in the seasoning adds a subtle warmth that makes these patties taste anything but plain. Cooking in coconut oil gives the exterior a beautifully deep sear, and that two-minute rest before serving means every bite stays juicy. Butter lettuce wraps stand in for the bun with a satisfying crunch and a freshness that actually complements the beef rather than just holding it together. Pile on some thinly sliced red onion and a generous spoonful of that pesto, and you've got a burger night that feels indulgent and completely on plan.

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Ingredients

4 servings

For the pesto

2 cups fresh basil leaves, packed
Goodness Gardens Packaged Basil - 2 Oz Organic Fresh Basil - Each Basil Hydroponic Prepacked Bowery Basil - 1.5 OZ 80 Acres Farms Fresh All About That BASIL
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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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