Gouda Basil Burger with Artichoke Pesto

July 17, 2018 • 0 comments

Gouda Basil Burger with Artichoke Pesto
  • Servings: 4



Goude Basil Burger with Artichoke Pesto 

Adapted from The Food Charlatan

Serves 4 large burgers    Ingredients

For the burgers

1 and 1/2 pounds 100% Grass-fed Ground Angus Beef (save money, buy bulk OR save time, use patties)

1 tablespoon Raw Wildflower Honey

1 and 1/2 teaspoons salt

1 teaspoon black pepper

1 and 1/2 tablespoons garlic, minced

3 tablespoons fresh basil, minced (or more to taste)

For the Artichoke Pesto Sauce

1/2 cup quartered artichoke hearts (mine were from an un-marinated can)

1/2 cup prepared basil pesto (we have organic lemons)

6 tablespoons plain yogurt

To assemble

4 large spelt flour hamburger buns

butter, to spread on the buns

8 thick slices of raw gouda cheese

romaine lettuce leaves (or any kind)

1-2 large tomatoes, sliced

fresh basil, to top burgers with


Combine and mix ground beef, honey, salt, pepper, garlic, and minced basil in a large bowl. 

Form the meat into 4 patties. Make an indentation in the center of each one.

Set aside. Heat your grill over high heat.

Add the artichoke hearts, pesto, and yogurt to a food processor or blender, mixing until smooth. 

Move the hamburgers to a hot grill. Cover and cook for about 5 minutes, then flip each one. Cook for 3 minutes, then top each patty with 2 slices of raw gouda cheese, cover and cook for 1-2 more minutes. Remove from the grill when the cheese is melted. Burgers should be done

Spread raw butter on each inside half of the buns then grill them, butter side down.

Assemble your burger and enjoy!

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