I really enjoy a tricolor salad, so I thought, why not make a tricolor half pound burger?
This tricolor half pound burger is such a tasty example of a burger. I used 80% lean ground beef, which grilled to a nice melt in your mouth meatiness.
Mozzarella, beefsteak tomatoes, avocado and pesto are great accompaniments to a burger. The result is a tasty flavor-filled meal that tastes even better when you add tomato ketchup mixed with balsamic glaze, such a nice combo.
I used a brioche bun for this recipe. My friend Nicholas, Owner/Art Director, Spicegrove Creative is visiting right now, and he has a penchant for brioche buns. Any bun will work with this recipe, so feel free to use your favorite.
The tricolor half pound burger can also go bunless. If you’re on a low carb diet, but want to enjoy a really tasty and hearty burger, this is the one for you. Each layer stacks nicely on top of the other to create a tower of Italian flavors – it is so good.
I like this burger because its versatile. You can make it bunless, or traditional, between any bun you prefer. If serving to a crowd, you can make smaller burger patties and set out the accompaniments and let your guests decide on the combination they prefer. Extra pesto, and extra cheese, or no cheese and extra tomato. Your guests will have fun creating their own burgers, and you will be praised for such a creative idea.
Tricolor half pound burgers would be a great addition to an Italian themed menu or party. I might plan an Italian themed party soon.
20 minPrep Time
10 minCook Time
30 minTotal Time
- 1 packed cup fresh basil
- 2 tbsp pine nuts
- 1 clove garlic
- 1/4 cup olive oil
- 1/4 cup shredded parmesan
- Salt and pepper to taste
- 1 lb ground beef 80% lean
- Salt and pepper to taste
- 1/2 haas avocado (sliced)
- 2 large burger buns
- 3 tbsp tomato ketchup
- 1 tbsp balsamic glaze
- 6 oz mozzarella (sliced)
- 2 slices beefsteak tomato (according to desired thickness)
- Food processor
- Grill or grill pan
- Place basil, pine nuts and garlic in a food processor and pulse until minced to a coarse texture.
- Add olive oil, parmesan and salt and pepper to taste, then mix thoroughly.
- Set aside while you prepare burger.
- Split ground beef into two then gently mold each half into burger patties.
- Make sure the center of each patty is a little less dense than the outer edges. Just gently press down in the center with your fingers and thumbs while holding each patty in both hands. Do not overwork the patty.
- Cook burger patties to preferred temperature and season with salt and pepper, then set aside, loosely covered with aluminum foil to rest for 3-5 minutes.
- While burgers are resting grill the insides of the burger buns.
- Mix tomato ketchup with balsamic glaze, then spread generously over the base of each burger bun
- Build burgers by placing mozzarella on top of sauce, then place burger patties on top.
- Place tomato slices on top of the burger patties then fan slices of avocado and place on top of tomato slices.
- Finally heap generous amounts of pesto on top of avocado and cover with top of burger bun.
- You may need a skewer or pick to keep everything in place.
- Serve immediately.