ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Dried Tomato Pesto-Filled Burgers

Yield Makes 6 burgers
These inventive burgers have a layer of tangy dried-tomato pesto in the center. The jalapeño mayonnaise gives them extra zip.


  • 1/2 cup shredded parmesan cheese
  • 2 tablespoons pine nuts
  • 2 tablespoons drained (reserve 2 tablespoons oil) coarsely chopped oil-packed dried tomatoes
  • 1 tablespoon tomato paste
  • 2 cloves garlic, peeled
  • 1 1/2 pounds ground beef round or sirloin
  • 1/3 cup beer
  • About 1 teaspoon salt
  • About 1 teaspoon pepper
  • 6 hamburger buns (about 3 oz. each), split in half horizontally
  • 3/4 cup crumbled feta cheese (4 oz.; optional)
  • Jalapeño mayonnaise

Nutrition Information

  • calories 601
  • caloriesfromfat 40 %
  • protein 34 g
  • fat 27 g
  • satfat 8.6 g
  • carbohydrate 54 g
  • fiber 4 g
  • sodium 1414 mg
  • cholesterol 76 mg

How to Make It

  1. In a blender or food processor, whirl parmesan cheese, pine nuts, dried tomatoes, tomato paste, garlic, and 2 tablespoons reserved oil from dried tomatoes until mixture is a chunky paste, scraping down sides of bowl as needed.

  2. In a large bowl, mix ground beef with beer, 1 teaspoon salt, and 1 teaspoon pepper until well combined. Divide meat mixture into 12 equal portions and flatten each portion into a 4-inch round.

  3. Top each of 6 of the rounds with about 1 tablespoon of the dried-tomato pesto. Top with remaining 6 rounds, pressing edges together to seal.

  4. Lay burgers on a barbecue grill over a solid bed of hot coals or high heat on a gas grill (you can hold your hand at grill level only 2 to 3 seconds); close lid on gas grill. Cook burgers, turning once to brown both sides, until meat around filling is no longer pink (cut to test; note that pesto is reddish brown), 6 to 8 minutes total. Also lay bun halves, cut side down, on grill and toast 1 to 2 minutes.

  5. With a wide spatula, transfer burgers to bun bottoms. Add salt and pepper to taste. Top each burger with about 2 tablespoons feta cheese, if desired. Cover with bun tops. Serve with jalapeño mayonnaise to add to taste.