Kobe Burgers with Spinach, Arugula Pesto

Posted on 30. Apr, 2007 by singleguychef in Main, Recipes

I added some tweaks to this recipe found on epicurious.com

You’ll need to season the pesto with quite a bit of sea salt and freshly ground black pepper. I like my pesto with a bit more punch. :)

Ingredients

8 ounces baby spinach leaves (about 10 cups packed)
2 garlic cloves, peeled
1/2 teaspoon (packed) finely grated lemon peel
Large pinch of dried crushed red pepper
4 cups (packed) fresh arugula leaves, divided (about 5 ounces)
3 tablespoons pine nuts
1 teaspoon fresh lemon juice
1/3 cup extra-virgin olive oil
3 tablespoons (packed) freshly grated Parmesan cheese

1 3/4 pounds ground beef (20% fat)
1 teaspoon salt
1/2 teaspoon ground black pepper

6 hamburger buns, split horizontally
6 1/3-inch-thick slices fresh mozzarella cheese
(about 10 ounces)
2 large beefsteak tomatoes, cut into 1/4-inch-thick rounds

source: Bon Appétit, August 2006

NOTES: I use 2 pounds of ground Kobe beef. It has a higher fat content and the meat is more flavorful. Also went with Heirloom tomatoes instead of the beefsteak.

Prepartion

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 almost smooth. Mix in cheese. Transfer pesto to small bowl; season with salt.

Do ahead: Can be made 6 hours ahead. Cover; chill.

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 just until incorporated. Form meat mixture into six 3/4-inch-thick patties. Place patties on platter.

Do ahead: Beef patties can be made 6 hours ahead. Cover and refrigerate.

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.

NOTE: Take the beef patties out 30 - 45 mins. before grilling to get them to room temperature.

Tags: , , , , , , , , , ,

Leave a Reply