{"id":7354,"date":"2020-12-29T18:40:12","date_gmt":"2020-12-29T17:40:12","guid":{"rendered":"https:\/\/pestofresco.eu\/fresh-cheese-pesto-hamburger\/"},"modified":"2025-02-19T10:28:13","modified_gmt":"2025-02-19T09:28:13","slug":"fresh-cheese-pesto-hamburger","status":"publish","type":"post","link":"https:\/\/pestofresco.eu\/en\/fresh-cheese-pesto-hamburger\/","title":{"rendered":"Fresh Cheese & Pesto Hamburger"},"content":{"rendered":"\n

It takes a gourmet proposition like our Cheese & Pesto Fresco Hamburgers to bring young and old together. To lick your chops together! Ready to get to the stove?<\/h3>\n\n

A tasty and imaginative<\/strong> main course to bring a smile to the table and make the whole family happy: Cheese & Pesto Fresco Hamburger<\/strong>, prepared, of course, with Pesto Fresco Genovese<\/strong> from our Frasca Artisan Laboratory and nassa di Loano.<\/strong>All the secrets of chef Gian Luca Cellerino of Ristocaff\u00e8 Il Ponte di Toirano<\/strong> to make mouth-watering gourmet burgers<\/strong>at home .<\/strong>Put on your apron and let’s get started right away!<\/p>\n\n

Fresh Cheese & Pesto Hamburger: ingredients for 4 people<\/h3>\n\n
  • 1 80gr. jar of Fresh Pesto <\/li>
  • 400gr. ground beef (with a maximum of 10% fat matter) <\/li>
  • 1 tomato Cuore di Bue<\/li>
  • Smoked provola cheese<\/li>
  • Fresh salad to taste<\/li>
  • 4 hamburger buns<\/li>
  • Mayonnaise qb<\/li>
  • Freeze-dried garlic and onion to taste<\/li>
  • Dried oregano qb<\/li>
  • Salt and pepper to taste<\/li><\/ul>\n\n

    Cheese & Pesto Fresco Hamburger: procedure<\/h3>\n\n
    • Place ground beef in a bowl. Proceed to mix with half of the Pesto Fresco Genovese<\/strong> from our Frasca e Nassa Artisan Laboratory in Loano <\/strong>and freeze-dried garlic and onion and dried oregano in amounts to suit your taste <\/li>
    • Divide the meat into 4 parts and form the burgers<\/li>
    • In a bowl put the mayonnaise, according to your taste and the amount you wish to spread in the bread, and add the other half of the leftover Pesto Fresco Genovese<\/strong>. Mix well and set aside <\/li>
    • Cut the Cuore di Bue tomato into 8 slices.<\/li>
    • Cut 4 thin slices of smoked provolone cheese (can also be found already sliced for sale)<\/li>
    • After heating a nonstick frying pan, toast the hamburger buns previously cut in half<\/li>
    • Once the buns are removed from the pan, place the burgers to cook, according to the desired cooking level<\/li>
    • Once the hamburger is flipped to the second side, add 2 tomato slices and a slice of smoked provolone cheese on top. Cover the pan with the lid and cook until the cheese melts <\/li>
    • Assemble the burger: spread Pesto Fresco<\/strong> mayonnaise on both halves of the bun, add the salad, cooked burger with tomato and smoked provolone, and close with the other half of the bun.<\/li><\/ul>\n\n

      Our special Cheese & Pesto Fresco Hamburger is ready.Enjoy!<\/p>\n","protected":false},"excerpt":{"rendered":"

      It takes a gourmet proposition like our Cheese & Pesto Fresco Hamburgers to bring young and old together. To lick your chops together! Ready to get to the stove? A tasty and imaginative main course to bring a smile to the table and make the whole family happy: Cheese & Pesto Fresco Hamburger, prepared, of…<\/p>\n","protected":false},"author":3,"featured_media":6720,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[595],"tags":[568,1197,961,1196,823,764,1198,1199],"class_list":["post-7354","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipes","tag-artisan-workshop-pesto-loano","tag-cheese-pesto-hamburger-en","tag-craft-workshop-frasca-and-nassa-loano","tag-gianluca-cellerino-en","tag-il-ponte-ristocaffe","tag-loano-en","tag-pestoburger-en","tag-pestofresco-en"],"acf":[],"aioseo_notices":[],"aioseo_head":"\n\t\t\n\t\n\t\n\t\n\t\n\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t