ITALIAN PESTO BURGER WITH ROASTED PEPPERS

1 ½ lb (750 g) Lean Ground Beef Sirloin, Round or Chuck or Lean Ground Beef ½ cup (125 mL) freshly grated Parmesan cheese ¼ cup (50 mL) EACH dry bread crumbs and basil pesto ½ tsp (2 mL) pepper ¼ cup (1 mL) salt 4 4 inch (11cm) Calabrese buns, cut in half horizontally Romaine lettuce leaves 3 oz (75 g) crumbled gorgonzola 1 roasted red pepper, sliced

Combine Ground Sirloin, Parmesan, bread crumbs, pesto, pepper and salt, using light hand for the most tender burgers. Form into four 3/4-inch (2 cm) thick even-sized patties. Grill patties using medium-high heat for 5 to 7 minutes per side, until digital rapid-read thermometer inserted sideways into centre of each patty reads 160°F (71°C). Meanwhile, grill cut sides of buns until lightly golden. Top bottom half of each bun with lettuce and cooked patty. Top each patty with gorgonzola, roasted pepper slice and bun top.

Tip: As a shortcut, use purchased roasted pepper (in a jar) instead of roasting your own.

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