RECIPES

Pesto Burgers with Dry Jack & Mozzarella

Better your burger and perfect it with pesto, Real California Mozzarella and Dry Jack cheeses.

INGREDIENTS:

1/2 pound ground beef chuck
1/2 pound ground pork
6 ounces Real California Dry Jack cheese, grated
3 tablespoons prepared pesto sauce
2 tablespoons chopped toasted pine nuts
1 ounce sun-dried tomatoes packed in oil, drained and chopped
Salt and freshly ground black pepper, to taste
4 1/4-inch-thick slices Real California Fresh Mozzarella
8 3/4-inch-thick slices black olive bread, toasted or grilled
Garlic mayonnaise
Arugula

PER ORDER:

Yield: 4 servings

DIRECTIONS:

In a bowl, mix together beef, pork, Jack cheese, pesto, pine nuts, sun-dried tomatoes, salt and pepper. Form into 4 burger patties about 3 inches in diameter and 1 inch thick. Preheat a grill and oil grill grate well. Grill burgers about 3 minutes on each side for rare, 4 minutes for medium rare. Top with Mozzarella cheese in the last minute of cooking. (Or pan-fry burgers in oil over medium heat about 3 minutes on each side for rare, 4 minutes for medium rare, topping with cheese in the last few minutes of cooking.) Place each burger on a slice of bread and top with garlic mayonnaise and arugula. Close with another slice of bread.
Recipe developed by Chef Andy Wild for the California Milk Advisory Board

Browse By This Recipe's Dairy Ingredients:

Cheese, Dry Jack, Mozzarella, Toma