Cheeseburgers get kicked up with a crisp coating of parmesan cheese. Add to that some flavorful basil pesto, crisp lettuce, and juicy heirloom tomatoes and you've got a surefire winner!
PARMESAN CRUSTED BURGER
1.5 lbs. ground beef, preferably an 80/20 meat-to-fat ratio
Kosher salt and ground black pepper
1/2 cup jarred pesto (we used Trader Joe's quinoa and pesto)
1 large heirloom tomato, thinly sliced
Bibb or Romaine lettuce leaves
4 split hamburger buns
1 non-stick skillet
Prepare grill for 2-zone cooking, placing preheated Kingsford charcoal briquets on one side of the grill's charcoal grate to create a hot and cool zone.
Form ground beef into 4 patties. Season liberally on both sides with Kosher salt and ground black pepper. Place patties on the hot side of the grill and cook for approximately 4-5 minutes per side until they reach an internal temperature of 160 degrees as recommended by the USDA, moving them to the cooler side of the grill if flareups occur or if the burgers need additional cooking time after nicely charred on both sides. Remove the burger patties from the grill, place on a plate, and cover loosely with foil.
Place non-stick skillet on the grill and add 1/3 cup grated parmesan in circle, approximately 1 inch wider than the burger patties. Cook the cheese for approximately 2 minutes until melted together and lightly browned around the edges.
Gently remove the parmesan round from the pan and drape over a burger patty while still warm and pliable, tucking the edges under the burger. Repeat with the remaining cup of grated parmesan until all patties are crusted.
Begin assembling burgers by spreading pesto on the top buns. Place lettuce on the bottom buns, top with parmesan crusted patties, add 2 slices of tomato, then cover with the top bun. Serve immediately.