This epic burger is part of a fan-frickin-tastic month long event
hosted by Girl Carnivore, but opinions are always my own!
May is Burger Month. So says our fearless leader, Kita at Girl Carnivore. For the past several years, I've taken part in this burger-palooza that she calls #BurgerMonth. Every year she invites food bloggers to get wild and crazy with the burger creations. Done!
Did I mention the giveaway? Kita wrangled some great companies to bring you a serious grilling package! Go her event page to enter...or scroll all the way to the bottom of this post.
In 2014, I shared a Bulgogi-Spiced Burger with Homemade Kimchi. In 2015, I found inspiration in the sea and made a hand-chopped salmon burger with cuttlefish buns. 2016 had me going for an Indian-inspired burger: Kheema Aloo Burger with Fresh Mango Chutney. And in 2017 I served up a Chile Relleno-Topped Chorizo Burger. I posted a double-header in 2018, sharing both California Kurobuta Pork Burgers and Sticky Hoisin Duck Burgers. But, I apparently skipped 2019's event.
Ahi Burgers Topped with Artichoke Pesto
Well, I'm back for 2020!! This weekend is my birthday and I was in a 'pink' frame of mind, so I decided to make some ahi tuna burgers and pour a sparkling Rosé for my 2020 #BurgerMonth offering. Because I am trying to eat less bread, I served Jake's and my burgers on a bed of wilted spinach; the boys had Seeded Sourdough Burger Buns.
- 1 pound ahi tuna fillets (I used wild caught)
- 1/4 C fresh cilantro, chopped
- 3 cloves garlic, minced
- 1 T fresh lemon juice
- 1 t olive oil
- 1/2 t salt
- 1/2 t pepper
- butter for greasing skillet or grill
- 1 jar marinated artichokes, with marinade
- 2 to 3 cloves garlic, peeled
- 2 to 3 T whole raw almonds
- 3 to 4 T shredded parmesan
- juice from 1 organic lemon (I used Meyer lemon because my parents have a tree in their backyard)
- olive oil as needed
- wilted spinach
- burger buns
Chop fillets into 1/4" chunks. Combine ingredients in medium bowl, mixing well. Once everything is combined nicely, form into four 1" thick patties. Melt butter in heavy large skillet over medium-high heat. Add ahi patties. Cook until just firm to touch and brown and crusty, approximately 3 minutes on each side.
Place all of the ingredients into the blender or the bowl of a food processor. Pulse a few times, drizzle in a few glugs of olive oil, and resume pulsing. Pulse. Oil. Pulse. Oil.
If you want a smoother, sauce-like pesto, add more olive oil and blend longer; if you want a chunkier pesto, use less oil and blend for less time. So simple. So tasty.
Place cooked burgers on bed of wilted spinach or toasted burger buns. Top with a dollop of pesto. Serve immediately.
A Sparkling Rosé
Being in the mood for pink, I opened up a sparkling Rosé from Italy. It wasn't the most complex wine, but it was fun, spritzy with some elegance and affordability. Perfect for a mid-week burger night companion!
All the Bloggers
Please visit their blogs and search for #BurgerMonth
The GiveawayDisclaimer: Thank you to #BurgerMonth Sponsors: Cabot, Anvil & Hammer, New York Beef Council, Red Duck Foods, and Spoonabilities for providing prizes for this epic event. All opinions are my own. The #BurgerMonth giveaway is open to U.S. residents, age 18 & up. All winning entries are verified. By entering you give the right to use your name and likeness.
The number of entries received determines the odds of winning. One winner for each weekly giveaway will be selected. The prize packages are sent directly from the sponsors. Winners have 48 hours to respond or they forfeit the prize and another winner(s) will be chosen.
The #BurgerMonth Bloggers are not responsible for the fulfillment or delivery of the prize packages. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the #BurgerMonth posts or entry.
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