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Ingredients
8 ounces baby spinach leaves (about
10 cups packed)
2 garlic cloves, peeled
1/2 teaspoon (packed) finely grated lemon peel
Large pinch of dried crushed red pepper
4 cups (packed) fresh arugula leaves, divided
(about 5 ounces)
3 tablespoons pine nuts
1 teaspoon fresh lemon juice
1/3 cup extra-virgin olive oil
3 tablespoons freshly grated Parmesan cheese
1 3/4 pounds ground beef (20% fat)
1 teaspoon salt
1/2 teaspoon ground black pepper
6 hamburger buns, split horizontally
6 thick slices fresh mozzarella cheese
2 large beefsteak tomatoes, cut into 1/4-inch-thick
rounds
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Instructions
Rinse spinach; drain briefly, then place in large glass
bowl. Microwave spinach, uncovered, on high just until
wilted, 1 to 1 1/2 minutes. Drain, then squeeze out
as much liquid as possible. Combine garlic, lemon peel,
and crushed red pepper in processor; blend until garlic
is finely chopped. Add spinach, 2 cups (packed) arugula,
pine nuts, and lemon juice; process until coarse puree
forms. With machine running, gradually add oil in thin
stream and blend until almost smooth. Mix in cheese.
Transfer pesto to small bowl; season with salt.
Combine ground beef, 1 teaspoon salt, 1/2 teaspoon
black pepper, and 6 tablespoons spinach-arugula pesto
in large bowl; mix lightly with fingertips or fork just
until incorporated. Form meat mixture into six 3/4-inch-thick
patties. Place patties on platter.
Prepare barbecue (medium-high heat). Grill burgers
to desired doneness, about 4 minutes per side for medium-rare.
Grill buns, cut side down, just until lightly toasted,
about 1 minute. Build burgers with pesto, patties, mozzarella
cheese, tomatoes, and arugula. Cover with bun tops.
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