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    • Black garlic beef burgers with camembert and kale pesto

    Black garlic beef burgers with camembert and kale pesto

    • Preparation time: 10 minutes
    • Cooking time: 20 minutes
    • Total time: 30 minutes

    Serves: 4

    Ingredients

    4 Waitrose black garlic and date beef burgers
    4 thick slices camembert (about 100g)
    4 ciabatta buns, halved
    150g kale, chopped
    30g toasted pine nuts
    20g parmigiano reggiano, grated
    4 tbsp extra virgin olive oil

    Method

    1. Heat the grill or barbecue to medium; cook the burgers for 12-14 minutes, turning halfway, until cooked through. For the last 2 minutes, top the burgers with the camembert so it melts. Toast the buns in a dry frying pan.

    2. Meanwhile, bring a pan of water to the boil and blanch the kale for 1 minute, until bright green but not too soft. Drain in a colander and rinse under cold water, then squeeze out the excess water. Whizz in a food processor with the pine nuts, parmesan and oil; season. Spread the bottom halves of the buns with the pesto, then top with a burger, a little more pesto and the other half of the ciabatta bun.

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    This recipe first appeared in Waitrose Food, June 2018 issue. Download the Waitrose Food app for the full issue

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