Pesto Burgers with Sun-Dried Tomatoes, Dry Jack, and Fresh Mozzarella
Pesto burgers with Dry Jack and fresh mozzarella. Juicy, flavor-packed sandwich.
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Cooking tools:
- Grill
- Skillet
- Mixing bowl
- Spatula
Ingredients
- ½ pound ground beef chuck
- ½ pound ground pork
- 6 ounces Real California Dry Jack cheese, grated
- 3 tablespoons prepared pesto sauce
- 2 tablespoons chopped toasted pine nuts
- 1 ounce sun-dried tomatoes packed in oil, drained and chopped
- Salt
- freshly ground black pepper
- 4 1/4-inch-thick slices Real California Fresh Mozzarella
- 8 3/4-inch-thick slices black olive bread, toasted or grilled
- Garlic mayonnaise
- Arugula
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