Pork Free Basil-Pesto Beef Burgers
Juicy beef patties topped with a vibrant, herb-forward pesto and wrapped in crisp butter lettuce — this is the kind of burger that feels indulgent without any of the usual shortcuts. The homemade pesto skips traditional pine nuts in favor of tiger nuts, which bring a subtly sweet, nutty flavor and blend beautifully with fresh basil, garlic, lemon juice, and good olive oil. A touch of ground ginger in the seasoning gives the beef an unexpected warmth that pairs perfectly with the bright, grassy sauce on top. Cooking the patties in coconut oil over medium-high heat builds a deeply browned crust that locks in all that beefy richness — no bun required to make this feel satisfying. Serving everything in butter lettuce leaves keeps it light and fresh while letting the flavors do the heavy lifting. Whether you're navigating dietary restrictions or just want a cleaner, more flavorful take on burger night, this one delivers without compromise.
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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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