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