Tested till perfect Smoky Pesto Cheeseburgers

Smoky Pesto Cheeseburgers

Not that cheeseburgers will ever go out of style, but when the cheese (such as mozzarella, Gruyere or Gouda) is smoked, the burgers take on new interest. Top with slices of yellow or red heirloom tomato.

By The Canadian Living Test Kitchen

Source: Get Grilling: Summer 2007

  • rating starrating starrating starrating starrating star
  • Portion size 4


  • 1 1zucchinizucchinis
  • 1 tbsp 1tbspvegetable oil
  • 1 pinch 1pinchsalt
  • 1 pinch 1pinchpepper
  • 1/2 cup 1/2cupshredded smoked mozzarella cheese
  • 4 4sesame seed buns


  • 1 1eggeggs
  • 2 tbsp 2tbsppesto
  • 1/4 cup 1/4cupdry breadcrumbs
  • 1 1small onion, grated
  • 1 tbsp 1tbspDijon mustard
  • 1/2 tsp 1/2tspsalt
  • 1/4 tsp 1/4tsppepper
  • 1 lb 1lblean ground beef
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Slice zucchini lengthwise into 1/4-inch (5 mm) thick slices; place in bowl. Add oil, salt and pepper; toss. Place on greased grill over medium heat; close lid and grill, turning once, until tender, 15 to 20 minutes. (Make-ahead: Let cool on platter; cover and refrigerate for up to 24 hours.)

Burgers: In large bowl, beat egg with pesto; stir in bread crumbs, onion, mustard, salt and pepper. Add beef; mix just until combined. Shape into four 3/4-inch (2 cm) thick patties. (Make-ahead: Layer between waxed paper in airtight container; refrigerate for up to 24 hours or freeze for up to 1 month. Thaw in refrigerator.)

Place patties on greased grill over medium heat; close lid and grill, turning once, until digital thermometer inserted sideways into centre reads 160°F (71°C), 12 to 14 minutes. Top with cheese; grill until melted, about 2 minutes. Top with zucchini. Sandwich in buns.

Nutritional Information Per serving: about

cal 560 pro 33g total fat 27g sat. fat 9g
carb 40g fibre 4g chol 123mg sodium 951mg

% RDI:

calcium 20 iron 34 vit A 10 vit C 3
folate 40
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