Burgers with Mozzarella and Spinach-Rocket Pesto

Ingredients for Burgers with Mozzarella and Spinach-Rocket Pesto

• 230g baby spinach leaves (about 10 cups packed)

• 2 vitlöksklyftor, skalade

• 1/2 teaspoons (packed) finely grated lemon peel

• Large pinch of dried crushed red pepper

• 4 cups (packed) fresh rocket leaves, divided (about 140g )

• 3 tablespoons pine nuts

• 1 teaspoon fresh lemon juice

• 80ml extra jungfruolivolja

• 3 tablespoons (packed) freshly grated Parmesan cheese

• 800g beef mince (20% fat)

• 1 tesked salt

• 1/2 teskedar malen svartpeppar

• 6 hamburger buns, split horizontally

• 6 1/3-inch-thick slices fresh mozzarella cheese

• 2 large beefsteak tomatoes, cut into 1/4-inch-thick rounds

How to make Burgers with Mozzarella and Spinach-Rocket Pesto

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) rocket, 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 beef mince, 1 teaspoon salt, 1/2 teaspoons black pepper, and 90ml spinach-rocket 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 rocket. Cover with bun tops.

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