If your taste buds are craving a truly gourmet experience, this homemade pesto burger is the perfect dish. This recipe features a scrumptious mix of ground beef chuck and ground beef sirloin, complete with an aromatic basil and almond pesto, courtesy of the skilled hands of chefs Jason Donnelly, Lauren McAnelly, and Joseph Wanek.

To make this delightful meal, you start with 2 cups of fresh basil leaves, a quarter cup of salted roasted almonds, and a single garlic clove. These ingredients are ground in a food processor till the almonds are finely chopped. Next, you add half a cup of extra-virgin olive oil, and blend the mixture into a paste. It's then seasoned with grated Pecorino-Romano cheese, along with some salt and pepper, giving you about 1 cup of pesto.

From this batch, you'll take a quarter cup of the pesto, to which you'll add one pound each of ground chuck and ground sirloin. Knead them lightly, adding a pinch of salt. You form these into six patties about 4 inches in diameter and 3/4 inches thick and then coat them with olive oil.

The next step brings the magic of the grill into play. Heat the grill and oil the grates. Sear the burgers on each side over moderately high heat for three minutes. After flipping, you'll top the burgers with fresh mozzarella slices, allowing it to melt and close the grill on them. An additional 3 minutes will give you medium-rare burgers. Lightly toast the brioche buns on the grill, then slather the pesto on the bottom halves, followed by the burgers, freshly sliced tomatoes, and any leftover pesto. Serve immediately.

The pesto can be stored in the fridge, and used within 3 days – ensure it comes to room temperature before proceeding, however. Donnelly, McAnelly, and Wanek recommend pairing the burger with a juicy, medium-bodied Italian red wine for a truly indulgent feast.