Pepper N Pesto Recipe

Burgers & Witches

1. 1

   Portion and prep proteins

   If using beef, portion 450 g into four equal patties, roughly 3/4 inch (2 cm) thick. If using chicken, portion the same weight into four patties and shape evenly. Keep meat cold until cooking to maintain juiciness.

2. 2

   Season and oil patties

   Season both sides of each patty with salt and pepper. Lightly brush or rub each patty with olive oil to prevent sticking during cooking.

3. 3

   Prep toppings

   Slice tomato and set aside. If starting from jar, drain roasted red peppers. Rinse spinach and pat dry to remove excess moisture.

4. 4

   Toast buns

   Butter the cut sides of the brioche buns and toast on a hot grill or skillet until golden and fragrant.

5. 5

   Cook patties and melt cheese

   Cook patties on a preheated grill or skillet. Beef: about 3-4 minutes per side for medium; adjust to desired doneness. Chicken: cook until internal temperature reaches 165°F (74°C). During the last minute of cooking, place mozzarella slices on each patty to melt.

6. 6

   Assemble burgers

   Spread pesto aioli on the bottom bun. Layer with a bed of spinach, tomato slices, roasted red peppers, and the mozzarella-melted patty. Top with the upper bun.

7. 7

   Finish and serve

   Garnish with additional spinach or fresh basil if desired. Serve immediately with extra pesto aioli on the side for dipping.