Italian Smash Burger Napolean

Savor this Italian-style Ground Beef burger with a bright and vibrant spinach-lemon pesto and a unique spicy and sweet beef jerky marmalade.

  • 40
    min
  • 4
    SERVINGS
  • 410
    Cal
  • 31 g
    Protein

Ingredients & Cooking

Ingredients:

Cooking:

  1. Lightly shape Ground Beef into eight 1/2-inch thick slider patties. Place patties on griddle or nonstick skillet over medium heat. Using spatula, press burger against griddle. Midway through cooking, flip, press. Cook 8 to 10 minutes until instant-read thermometer inserted horizontally into center registers 160°F. Season with salt and pepper, as desired.
  2. Place patties on 4 lettuce leaves to form a cup, top with 1 tablespoon cheese, 1 tablespoon Spinach-Lemon Pesto, 1 tablespoon Beef Jerky Marmalade, another patty, 1 tablespoon cheese, 1 tablespoon Spinach-Lemon Pesto and 1 tablespoon Beef Jerky Marmalade. Garnish each stack with balsamic syrup, as desired.
  3. Cook's Tip:
    Spinach-Lemon Pesto: Place 2 cups fresh baby spinach, 1/3 cup grated Parmesan cheese, 1/4 cup toasted sliced almonds, 1 tablespoon fresh lemon juice, 1 teaspoon grated lemon peel (from 1/2 lemon) and 1 teaspoon minced garlic in food processor container. Cover, process until coarse paste forms. With motor running, slowly drizzle in 2 tablespoons olive oil and 2 tablespoons water through opening in cover, processing until smooth. 

    Beef Jerky Marmalade: Heat large nonstick skillet on medium-high heat until hot; spray with cooking spray. Add 1/3 cup chopped red onion; cook 4 to 5 minutes, stirring occasionally. Add 1/3 cup minced shallot and 1/2 teaspoon minced garlic and cook 2 to 3 minutes until translucent. Add 3 tablespoons maple syrup, 1/2 teaspoon dry mustard and 1/2 teaspoon chile powder; bring to a boil. Add 1/4 cup sherry and 3 tablespoons brown sugar; stir to combine. When sugar is melted, reduce heat to medium. Add 8 ounces chopped beef jerky and cook about 5 minutes to reduce liquid to a thick glaze, stirring occasionally.

Nutrition Information

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