Pesto Burgers with Dry Jack & Mozzarella Recipe | California Dairy Foodservice
realcaliforniamilkfoodservice.com
Better your burger and perfect it with pesto, Real California Mozzarella and Dry Jack cheeses.
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Ingredients
- 1/2 pound ground beef chuck
- 1/2 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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