Seed Oil Free Basil-Pesto Beef Burgers
Juicy, herb-forward, and built entirely without the industrial seed oils that sneak into so many burger nights, this is the kind of cookout-worthy meal you can feel genuinely good about. The pesto is the real star — fresh basil, garlic, and tiger nuts blended with extra-virgin olive oil create a bright, nutty sauce that's a clever swap for the pine nut version, and it works beautifully spooned over a hot patty. Coconut oil handles the sear in the skillet, giving the beef a deeply browned crust without any refined oil in sight. Butter lettuce wraps keep things light and crisp, letting the quality of the 80/20 beef and that vibrant pesto do all the talking. The thumb-dimple trick and a proper rest before serving mean you're getting a juicy, even cook every single time. It's the kind of recipe that proves eating clean doesn't mean eating boring.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!