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Italian Pesto Burger with Roasted Peppers

Italian Pesto Burger with Roasted Peppers
Considering how many Italians there are in the US, it's surprising how little influence they've had on America's national dish. But once you've tried this (green, white and) red-blooded Italian burger recipe, there'll be no going back.

Cook Time

35 mins




  • 5 tbsp. Sacla’ Sun-Dried Tomato Pesto, plus extra to serve
  • 4 tbsp. mayonnaise
  • 1/4 cucumber, roughly grated
  • 4 rounded tbsp soured cream
  • 500g minced beef
  • 1 large garlic clove, peeled and crushed
  • Salt & black pepper to taste
  • 4 rolls ciabatta, halved with insides lightly toasted
  • A small handful of baby spinach leaves
  • 1/4 285g jar Antipasti Roasted Peppers

How to make the recipe

  1. Mix 1 tbsp of Sacla’ Sun-Dried Tomato Pesto with the Sacla' Free From Mayonnaise
  2. Pat grated cucumber dry and stir into soured cream
  3. In a large bowl, combine beef, garlic, seasoning and the rest of the Sun-Dried Tomato Pesto
  4. Divide the mixture into 4, and shape into burgers
  5. Heat a medium-sized non-stick frying pan over a high heat, add the burgers and reduce heat
  6. Fry for about 4 minutes on each side, until cooked through and nicely browned
  7. Drain on some kitchen paper
  8. Spread tomato mayonnaise into ciabatta rolls, followed by the burger, then spinach leaves and 2 strips of Sacla’ Char-Grilled Pepper strips
  9. Finish with a dollop of cucumber soured cream