Best Grilled Burgers with Nut-Free Pesto

Directions

Burger: 

1. Spread meat into a single layer and sprinkle over salt and pepper. Gently gather together and form 6 1-inch (2.5-cm) thick patties (or smaller if desired but keep the thickness). Fry a small piece to taste for perfect seasoning.

2. Preheat barbecue on high. Grill burgers for 6 to 7 minutes a side for medium, or until desired degree of doneness. Top burgers with your choice of toppings.

Nut-free Pesto:

1. Place basil and garlic in a food processor and process until chunky. Add breadcrumbs and process again. With the machine running, slowly add oil through the feeder tube. When all the oil has absorbed, immediately shut off machine.

2. Season well with salt and pepper. Makes about ¾ cup (175 mL). 

Tip:
Grind the meat yourself because you always end up with a juicier burger texture. To grind the meat, add cut up chuck steak to the food processor and process about 10 times with an on off motion to get the best texture. A mixture of half chuck steak and half sirloin steak gives a meatier tasting mixture and some people prefer the more steak-like quality of that burger. Handle burgers as little as possible to prevent crumbling.

Per serving for 6 servings:
Calories     440    
Calcium     45 mg  
Total fat     33 g    
Magnesium     43 mg
Saturated     8.5 g    
Sodium     900 mg       
Monounsaturated     20 g    
Potassium     560 mg       
Polyunsaturated     2 g    
Vitamin E     3 mg       
Carb     2 g    
Iron     4 mg       
Protein     31 g    
Vitamin A     55 RE       
Cholesterol     100 mg    
Vitamin C     3 mg       
Fibre     1 g