Peanut Free Basil-Pesto Beef Burgers
Juicy beef patties topped with a vibrant, herb-forward pesto and wrapped in cool butter lettuce — this is the kind of burger that feels indulgent without any of the usual stress. The pesto is the real star here, built from packed fresh basil, garlic, lemon juice, and tiger nuts, which deliver that classic creamy richness without a single peanut or tree nut in sight. Tiger nuts are actually a small root vegetable, making them a clever and completely safe swap for anyone navigating nut allergies or simply avoiding peanuts altogether. The beef patties get a subtle warmth from ground ginger and are seared in coconut oil until deeply browned and irresistible. Skipping the bun in favor of crisp butter lettuce keeps everything light and fresh, and it means no worrying about shared-facility bread products either. A quick rest and a generous spoonful of that bright green pesto over each patty is all it takes to bring the whole thing together. This one is weeknight-easy but impressive enough to serve at a backyard cookout.
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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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