Ingredients
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2 lbs. 80/20 ground beef, *can also sub 1/2 - 1 lb. with ground Italian sausage! (sweet or mild)
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1 (1/2 oz.) packet Knorr Pesto Sauce Mix
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1 (1/2 oz.) packet Knorr Creamy Pesto Sauce Mix
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1/2 of a 1 lb. log or ball of fresh mozzarella, the pre sliced works well
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fresh cracked black pepper, or coarse ground, sprinkled
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Montreal Steak Seasoning, sprinkled, to taste
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4 large, sturdy Kaiser rolls from the bakery section, or sturdy roll or bun of choice
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12 thin slices roma or small vine-ripened tomatoes
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8-12 crisp lettuce leaves, enough for a nice sturdy bed
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4 paper-thin slices red onion
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Pesto Mayo:
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2 Tbl. mayonnaise
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2 Tbl. prepared basil pesto, homemade or jarred
Instructions
In large mixing bowl, mix dry pesto mixes into hamburger well. I add a little ground beef at a time, broken up, and sprinkle a little of each of the mixes evenly across, a fourth at a time, for easier mixing.Shape into 8 thin patties, (they will be large). *I do this onto 2 large cookie sheets lined with foil. (Make sure edges are nice and smooth, not cracked).Top 4 patties with 2-3 thick slices of mozzarella cheese evenly, in the center, within 1/2" to edge. Top each with the remaining patties and seal edges very well. Place all onto one of the sheets and take out to the grill.Sprinkle tops with fresh ground black pepper and Montreal Steak Seasoning.In very small bowl, mix mayo and jarred pesto sauce for spreading later.Grill burgers, approximately 14-16 minutes total, turning once, or until burgers are done, over medium grill. *Do not press or flatten burgers with spatula, you will squeeze out all of the good juices, separate the patties, and lose half the cheese, too!When burgers are just about done, grill buns lightly. Spread inside top rolls with pesto mayo, place a nice bed of lettuce onto bottom buns, top with burgers.Top each with sliced tomato and red onion. Place on tops and enjoy! *Easiest eaten sliced in half. (*Leftover burgers reheat well in microwave on low, too.)
