Cheeseburger with Fontina, Roasted Red Peppers, and Basil

July 15th, 2011 by Erin Gennow
Burger with Fontina, Roasted Red Pepper, and Pesto 2

Burger with Fontina, Roasted Red Pepper, and Pesto 2

Cheeseburger with Fontina, Roasted Red Peppers, and Basil

Here’s an Italian spin on the cheeseburger.  The ground meat is seasoned with a blend of dried Italian herbs and a classic Italian Fontina cheese is added.  Roasted red peppers and pesto round out the toppings to this divine burger.

Prep Time: 20 minutes (with buns and peppers prepared already)

Cook Time: 10 minutes

Serving Size: 4

Ingredients

1 recipe Soft White Sandwich Buns

1 lb. ground beef

Fresh ground pepper and fine sea salt, to taste (optional)

1 teaspoon dried basil

1 teaspoon dried thyme

½ teaspoon dried oregano

½ teaspoon dried parsley

Toppings

2 roasted red peppers, cut in half

4 slices Fontina cheese

Fresh basil leaves

¼ cup Genovese pesto

Process

Roast the peppers if you have not done so yet.  Instructions here.

Season the ground beef with fresh ground pepper and fine sea salt.  Add in 1 teaspoon dried basil, 1 teaspoon dried thyme, ½ teaspoon dried oregano, ½ teaspoon dried parsley.  Mix with your hands just until combined.

Divide the ground beef into 4 equal portions.  Shape each portion into a round and flatten.  Create a slight dip in the center so when the burger puffs it evens out and does not bulge.

Grill or saute the burgers for about 4-5 minutes per side, or until medium-well.  Add the Fontina cheese just at the last minute to melt.

Burger with Fontina, Roasted Red Pepper, and Pesto

Burger with Fontina, Roasted Red Pepper, and Pesto

To assemble the burgers, place a burger on top of the bottom piece of bun and top with half a roasted red pepper and fresh basil leaves.  Spread about 1 tablespoon of the pesto on the inside of each topper bun.  Top and serve!

A year ago on The Daily Morsel

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