In this week’s edition of “Cooking with Chef Hermann,” the Chef is preparing burgers in his own signature style… he’s utilizing a spinach-arugula pesto.
Baby spinach leaves
Grated lemon peel
1⁄2 Teaspoon (Packed)
Crushed red pepper
4 Cup (64 tbs) (Divided 5 Ounces)
Fresh lemon juice
Extra virgin olive oil
1⁄3 Cup (5.33 tbs)
Grated parmesan cheese
80% lean ground beef
1 3⁄4 Pound
Ground black pepper
Mozzarella cheese slices
10 Ounce (6 1/3 Inch)
Rinse spinach, drain briefly, then place in large glass bowl. Microwave spinach, uncovered, on high just until wilted, 1 to 1 1/2 minutes. Drain, then squeeze out as much liquid as possible. Combine garlic, lemon peel and crushed red pepper in processor; blend until garlic is finely chopped. Add spinach, 2 cups (packed) arugula, pine nuts and lemon juice; process until coarse puree forms. With machine running, gradually add oil in thin stream and blend until smooth. Mix in cheese. Transfer pesto to small bowl, season with salt.
Combine ground beef, 1 teaspoon salt, 1/2 teaspoon black pepper, and 6 tablespoons spinach-arugula pesto in large bowl; mix lightly with fingertips or fork until just incorporated. Form meat mixture into six 3/4-inch patties. Place patties on platter.
Prepare barbecue (medium-high heat). Grill burgers to desired doneness, about 4 minutes per side for medium-rare. Grill buns, cut side down, just until lightly toasted, about 1 minute. Build burgers with pesto, patties, mozzarella cheese, tomatoes and arugula. Cover with bun tops.
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Chef Hermann probably enjoys his burgers with a dash of zing and creamy insides and this recipe seems to be a perfect replication of his love for all things creamy. He stuffs his burger with spinach-arugula pesto and soft, sweet, and creamy mozzarella that makes for a yummy grub any day. Just try making it at home and wow your kids and guests.