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.