Burgers go Italian in this recipe from yours truly and sponsored by Omaha Steaks.

ITALIAN BURGER WITH PESTO BUTTER

Ingredients

4 8oz. Omaha Steaks Private Reserve Angus burger patties

2 tsp. Kosher salt

Ground black pepper

8 slices Capicolla

8 slices Soppressata

4 tbsp. pesto butter (recipe follows)

8 slices Italian bread, toasted

Instructions

Prepare grill for high heat cooking.  Season both sides of the burger patties liberally with salt and pepper.  Make a small indentation in the center of each burger with your thumb (this will ensure that the burger maintains an even thickness and doesn’t plump up in the center while cooking).  Place the burger patties on the grill and cook for approximately 4 minutes per side for medium rare (130-135 degrees internal temperature).  Remove the burgers from the grill. 

To assemble the burgers, spread pesto butter on the top and bottom buns.  Place burger patties on the bottom buns, top each patty with 2 slices of Capicolla, 2 slices of Soppressata and the top bun. 

 

Pesto Butter

Ingredients

6 tbsp. butter, softened

2 tbsp. pesto (recipe follows)

Instructions

Combine butter and pesto and refrigerate until ready to use.

 

Pesto

Ingredients

1 cup basil

1 garlic clove

3 tbsp. pine nuts

¼ cup grated Parmesan cheese

¼ cup extra virgin olive oil

Salt and pepper to taste

Instructions

Combine the basil, garlic, pine nuts and Parmesan in a food process or blender and pulse until finely chopped.  Slowly add the olive oil and blend until fully incorporated.  Add salt and pepper to taste.

 

* This post is sponsored by Omaha Steaks but the recipe and opinions are my own.