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Pesto Burgers with Sun-Dried Tomatoes, Dry Jack, and Fresh Mozzarella



– 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 and freshly ground black pepper, to taste – 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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In a bowl, mix together beef, pork, Jack cheese, pesto, pine nuts, sun-dried tomatoes, salt, and pepper. Form into 4 burger patties about 3 inches in diameter and 1 inch thick. Preheat a grill and oil grill grate well. Grill burgers about 3 minutes on each side for rare, 4 minutes for medium rare. Top with mozzarella cheese in the last minute of cooking. (Or pan-fry burgers in oil over medium heat about 3 minutes on each side for rare, 4 minutes for medium rare, topping with cheese in the last few minutes of cooking.) Place each burger on a slice of bread and top with garlic mayonnaise and arugula. Close with another slice of bread.

*Note: Can substitute 1 pound of lean ground turkey for beef/pork blend.

Yield: 4 servings