Ingredients
Basil Pesto Aioli
- 1 cup Basil leaves (fresh)
- 2 tbsp Walnuts (toasted)
- 6 tbsp Mayonnaise
- 1 tsp Lemon juice
- 2 tbsp Parmesan Cheese (grated)
- 1 clove Garlic
- 2 tbsp Olive Oil
Burgers
- 1 lb Ground Beef (80% Lean)
- ½ lb Sweet Italian Sausage (casings removed)
- 2 Roasted Red Peppers (whole)
- 1 Tomato (sliced)
- 1 Red Onion (sliced)
- 4 slices Provolone Cheese (slices)
- 4 Hamburger Buns or Kaiser Rolls
Instructions
- Make Basil Pesto Aioli: Combine fresh basil leaves, toasted walnuts, mayonnaise, lemon juice, grated Parmesan cheese, and a clove of garlic in a food processor. Process until all ingredients are well combined, about 1 minute. With the processor running, slowly drizzle in the olive oil until fully incorporated, creating a creamy pesto aioli.
- Prepare Meat Mixture: In a large bowl, combine the sweet Italian sausage (with casings removed) and the ground beef. Mix thoroughly by hand until the sausage is evenly distributed throughout the beef, resulting in small chunks of sausage dispersed within the beef mixture.
- Form Patties: Divide the meat mixture into four equal portions. Shape each portion into a burger patty, ensuring they are uniform in size for even cooking.
- Grill the Burgers: Preheat the grill to medium heat. Grill the patties for about 5-6 minutes per side or until they reach your preferred level of doneness. During the last minute of grilling, place a slice of provolone cheese on each burger patty to melt.
- Toast the Buns: Split the hamburger buns or Kaiser rolls and place them cut side down on the grill. Toast for about one minute or until they are lightly browned. Keep a close eye to avoid burning. This step is optional but adds a nice texture and flavor to the buns.
- Assemble the Burgers: Place each cooked patty on the bottom half of the toasted bun. Top with sliced red onion, tomato, roasted red peppers, and a generous spread of the basil pesto aioli. Cover with the top half of the bun and serve immediately.
Notes
- To toast buns, watch closely to prevent burning since they toast quickly.
- Roasted red peppers can be purchased pre-roasted or prepared at home in advance.
- Feel free to substitute walnuts with pine nuts or almonds in the pesto aioli if preferred.
- For a spicier variation, choose hot Italian sausage instead of sweet.
- Leftover pesto aioli refrigerates well for up to 3 days and is great as a spread or dip.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Italian-American
