We made these last night. Called a “Tilly Burger”, created by Gordon Ramsay’s daughter Matilda Ramsay. We copied it as close as we could. Highly recommended.
By the way, get a burger ring, makes screwing with hamburger much more enjoyable.
Mix up your basil pesto:
Ingredients for basil pesto:
2 cups fresh basil leaves (packed into measuring cup)
3-4 cloves fresh garlic, peeled and sliced
1/2 cup extra-virgin olive oil (choose a a flavorful olive oil for pesto)
1/2 cup pine nuts
3/4 cup coarsely grated Parmesan cheese
1/4 cup fresh squeezed lemon juice
sea salt and fresh ground black pepper to taste.
Instructions for Pesto:
Wash basil leaves if needed and spin dry or dry with paper towels. Put basil leaves and sliced garlic into food processor that’s been fitted with the steel blade and process until basil and garlic is finely chopped, adding oil through the feed tube as you process. (You may need to take off the lid and scrape the sides with a rubber scraper if you have a hard time getting the basil all chopped.)
Add pine nuts, Parmesan cheese, and lemon juice to the chopped basil mixture and process 1-2 minutes more, until the pesto is mostly pureed and well mixed. (I like to keep it slightly chunky, but you can make it as finely pureed as you wish.)
Season to taste with salt and fresh ground black pepper and pulse a few times more.
Store basil pesto in the refrigerator in a glass jar, where it will keep for more than a week. Pesto can also be frozen. Many cooking experts recommend leaving out the cheese if you’re going to freeze it, and then adding the cheese when you thaw the pesto. (I’ve done it both ways and haven’t noticed that much difference.)
Burger:
Pound hamburger meat (two burgers)
2T shredded Mozzarella
2 Large Portebella Mushroom Caps
Basil Pesto Sauce
1 1/2 cups Argula
1/2 lemon juice
Brioche Buns
Salt, pepper, Olive oil
Instructions:
Take your hamburger and mix salt and pepper into it.
Place your hamburger in the 4.5" burger ring (https://amzn.to/2qi2ePp), about 1" thick. Make a cavity in the middle and put a bit of shredded mozzerella. Cover it with more burger.
Salt and pepper the outside of the burger
Get your griddle super hot before putting the burger on it. 2 minutes on each side to get a good sear.
Take large portabella mushroom cap and spread basil pesto on it. Place on griddle and cook with burger.
Finish burger and mushroom cap in oven on 400 in the oven getting the temp up to about 135 F
Mix argula with a little olive oil, salt, and juice of half a lemon
Mix remaining basil pesto sauce with 1/2 cup mayo
When burgers are done you are ready to assemble
Putting the sandwhich together (bottom to top):
Bun
Basil pesto mix
Burger
Mushroom
Basil pesto mix
Argula Salad
Bun
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