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Black garlic beef burgers with camembert and kale pesto
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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
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.
This recipe first appeared in Waitrose Food, June 2018 issue. Download the Waitrose Food app for the full issue
Typical values per serving:
Per burger 2935kJ
This recipe was first published in May 2018.