Burgers with Mozzarella and Spinach-Arugula Pesto

Name: Burgers with Mozzarella and Spinach-Arugula Pesto
Yield: 4 servings
Ingredients: 1 8 ounces baby spinach leaves (about 10 cups packed); 1 2 garlic cloves, peeled; 1 1/2 teaspoon (packed) finely grated lemon peel; 1 Large pinch of dried crushed red pepper; 1 4 cups (packed) fresh arugula leaves, divided (about 5 ounces); 1 3 tablespoons pine nuts; 1 1 teaspoon fresh lemon juice; 1 1/3 cup extra-virgin olive oil; 1 3 tablespoons (packed) freshly grated Parmesan cheese; 1 1 3/4 pounds ground beef (20% fat); 1 1 teaspoon salt; 1 1/2 teaspoon ground black pepper; 1 6 hamburger buns, split horizontally; 1 6 1/3-inch-thick slices fresh mozzarella cheese; 1 2 large beefsteak tomatoes; 1 cut into 1/4-inch-thick rounds

From the kitchen of Carly

Juicy beef patties stuffed with melted mozzarella and topped with a vibrant spinach-arugula pesto loaded with garlic, pine nuts, and lemon. The pesto brings brightness and depth to every bite, making these burgers anything but ordinary.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

18 ounces baby spinach leaves (about 10 cups packed)
12 garlic cloves, peeled
11/2 teaspoon (packed) finely grated lemon peel
1Large pinch of dried crushed red pepper
14 cups (packed) fresh arugula leaves, divided (about 5 ounces)
13 tablespoons pine nuts
11 teaspoon fresh lemon juice
11/3 cup extra-virgin olive oil
13 tablespoons (packed) freshly grated Parmesan cheese
11 3/4 pounds ground beef (20% fat)
11 teaspoon salt
11/2 teaspoon ground black pepper
16 hamburger buns, split horizontally
16 1/3-inch-thick slices fresh mozzarella cheese
12 large beefsteak tomatoes
1cut into 1/4-inch-thick rounds

Instructions

Rinse spinach; drain briefly, then place in large glass bowl. Microwave spinach, uncovered, on high just until wilted, 1 to 1 1/2 minutes. Drain, then squeeze out as much liquid as possible. Combine garlic, lemon peel, and crushed red pepper in processor; blend until garlic is finely chopped. Add spinach, 2 cups (packed) arugula, pine nuts, and lemon juice; process until coarse puree forms. With machine running, gradually add oil in thin stream and blend until almost smooth. Mix in cheese. Transfer pesto to small bowl; season with salt.
Do ahead: Can be made 6 hours ahead. Cover; chill.
Combine ground beef, 1 teaspoon salt, 1/2 teaspoon black pepper, and 6 tablespoons spinach-arugula pesto in large bowl; mix lightly with fingertips or fork just until incorporated. Form meat mixture into six 3/4-inch-thick patties. Place patties on platter.
Do ahead: Beef patties can be made 6 hours ahead. Cover and refrigerate.
Prepare barbecue (medium-high heat). Grill burgers to desired doneness, about 4 minutes per side for medium-rare. Grill buns, cut side down, just until lightly toasted, about 1 minute. Build burgers with pesto, patties, mozzarella cheese, tomatoes, and arugula. Cover with bun tops.