Southwest Pesto Burgers Recipe: Flavorful & Easy

INGREDIENTS

Cilantro Pesto 1 large clove garlic 4 ounces fresh cilantro, stems removed and rinsed 1‑1/2 teaspoons bottled minced jalapeño pepper or 1 tablespoon bottled sliced jalapeño pepper,* drained 1/4 teaspoon salt 1/4 cup vegetable oil Burgers 1‑1/4 pounds ground beef 1/4 cup plus 1 tablespoon Cilantro Pesto, divided 1/2 teaspoon salt 4 slices pepper Jack cheese 2 tablespoons light or regular mayonnaise 4 kaiser rolls, split 1 ripe avocado, peeled and sliced Salsa *Jalapeño peppers can sting and irritate the skin, so wear rubber gloves when handling peppers and do not touch your eyes.

PREPARATION:

1. For pesto, with motor running, drop garlic through feed tube of food processor; process until minced. Add cilantro, jalapeño pepper and salt; process until cilantro is chopped.
2. With motor running, slowly add oil through feed tube; process until thick paste forms. Transfer to container with tight-fitting lid. Refrigerate until needed.
3. To complete recipe, prepare barbecue grill for direct cooking.
4. Combine beef, 1/4 cup pesto and salt in large bowl; mix well. Form into 4 patties. Place patties on grid over medium heat. Grill, uncovered, 8 to 10 minutes (or, uncovered, 13 to 15 minutes) to medium (160°F), turning once. Add cheese to patties during last 1 minute of grilling.
5. While patties are cooking, combine mayonnaise and remaining 1 tablespoon pesto in small bowl; mix well. Top patties with mayonnaise mixture. Serve on rolls with avocado and salsa.

Serving Suggestion Serve with refried beans. This recipe appears in: Mexican NUTRITIONAL INFORMATION: Sodium 918 mg Protein 46 g Fiber <1 g Carbohydrate 32 g Cholesterol 126 mg Total Fat 32 g Calories 608 DIETARY EXCHANGE: Fat 3 Meat 6 Starch 2