Paraben Free Basil-Pesto Beef Burgers
Juicy, herb-forward, and wrapped in crisp butter lettuce, these burgers deliver serious flavor without a single ingredient that raises red flags for those avoiding parabens in their food. The homemade basil pesto is the real star here — blitzed together with tiger nuts, fresh garlic, lemon juice, and good olive oil, it comes together in minutes and tastes far more vibrant than anything from a jar. Tiger nuts stand in for traditional pine nuts and bring a subtly sweet, nutty richness that works beautifully against the bright basil. The beef patties are seasoned simply with salt and a touch of ground ginger, then seared in coconut oil until deeply browned and cooked through — no fillers, no preservatives, no mystery additives. Skipping the bun in favor of butter lettuce keeps everything clean and fresh, which is exactly the point when you're being intentional about what goes on your plate. A spoonful of that vivid green pesto spooned over each rested patty right before serving ties the whole thing together in the most satisfying way.
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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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