Caprese Burgers

• 2 1/2 pounds ground sirloin beef
• 1 cup fresh or store-bought pesto, recipe follows
• 1/4 cup grated Parmesan
• 1 1/2 teaspoons kosher salt
• 1/2 teaspoon freshly ground black pepper
• One 7 to 8-ounce ball fresh mozzarella, sliced into eight 1/4-inch-thick slices, patted dry with paper towels
• 1/2 cup mayonnaise
• 1/4 cup fresh or store-bought pesto
• Extra-virgin olive oil for drizzling
• Eight 3-inch-square pieces of tomato or plain focaccia bread, halved, or 8 hamburger buns, halved
• 4 medium tomatoes, sliced into 1/4-inch-thick rounds (16 slices)
• 2 packed cups fresh basil leaves
• 1 cup grated Parmesan
• 1/4 cup pine nuts, toasted
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 2 cloves garlic, smashed
• 1/4 cup extra-virgin olive oil

1. Cook's Note: Freeze the mozzarella for 20 minutes to make slicing easier.
2. For the burgers: Place a grill pan over medium-high heat or preheat a gas or charcoal grill.
3. Combine the beef, pesto, Parmesan, salt and pepper in a large bowl.
4. Form the mixture into eight 4-inch-diameter patties, each about 3/4-inch thick.
5. Grill for 5 minutes.
6. Turn the burgers over and place a slice of mozzarella on top.
7. Cook for about 5 minutes longer until the burgers are cooked through and the cheese is slightly melted.
8. Allow the burgers to rest for 5 minutes.
9. For the pesto mayonnaise: In a small bowl, combine the mayonnaise and pesto until smooth.
10. To assemble the burgers: Drizzle the cut side of the bread with olive oil and grill until lightly toasted, 1 to 2 minutes.
11. Spread the pesto mayonnaise over the bottom halves of the grilled bread.
12. Place the burgers on top and add 2 tomato slices.
13. Add the top halves of the bread and serve.
14. Cook's Note: To toast the pine nuts, arrange in a single layer on a baking sheet.
15. Bake in a preheated 350 degrees F oven until lightly toasted, 6 to 8 minutes.
16. Cool completely before using.
17. Combine the basil, Parmesan, pine nuts, salt, pepper and garlic in a food processor.
18. Pulse until finely chopped.
19. With the machine running, gradually add the olive oil until the mixture forms a smooth paste.
20. Yield: 1 1/4 cups.

ground sirloin beef, pesto, parmesan, kosher salt, freshly ground black pepper, fresh mozzarella, mayonnaise, pesto, extravirgin olive oil for drizzling, tomato, tomatoes, fresh basil, parmesan, pine nuts, kosher salt, freshly ground black pepper, garlic, extravirgin olive oil

Taken from www.foodnetwork.com/recipes/giada-de-laurentiis/caprese-burgers-recipe.html (may not work)