Pecan Free Basil-Pesto Beef Burgers
Burgers get a serious upgrade here, with a vibrant homemade basil pesto spooned right over the patty just before serving. The pesto leans on tiger nuts instead of the more common tree nuts, giving it a subtly sweet, earthy richness that blends beautifully with fresh basil, garlic, and bright lemon juice — no pecans or other tree nuts anywhere in the mix. That swap makes this a genuinely satisfying option for anyone who loves a classic pesto flavor but needs to steer clear of certain nuts. The beef patties themselves are seasoned simply with salt and a touch of ground ginger, then seared in coconut oil until deeply browned and juicy — that dimple pressed into the center of each patty is a small trick that keeps them from puffing up as they cook. Wrapping everything in cool, crisp butter lettuce leaves instead of a bun keeps the whole thing light and lets the bold pesto really shine. It's the kind of meal that feels impressive enough for company but comes together with minimal fuss on a weeknight.
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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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