Combine the beef, pork, pine nuts, pesto, sun dried tomato, cheese, and salt and pepper in a bowl, and mix to combine. Form the mixture into 4 patties, each about 3 inches in diameter and 1 inch thick.
When you are ready to grill the burgers, oil the grill grate well. Add the burgers and grill for about 3 minutes for rare, 4 minutes for medium-rare meat. Turn them over and grill for another 3 or 4 minutes, topping the burgers with the fresh mozzarella cheese in the last minute of cooking. (Or panfry the burgers in the hot bacon fat over medium heat for 3 minutes per side for rare meat, adding the cheese as described.)
Place the burgers on the toasted bread, and top with the garlic mayo and arugula. Serve immediately.
Ingredients
arugula
1/2 lb beef, chuck, ground
8 1/4 in think slices black olive bread, toasted or grilled, for serving
6 oz Real California Dry Jack cheese, grated
4 1/4 in think slices California cow’s milk Mozzarella
garlic mayonnaise
3 tbsp pesto sauce
2 tbsp pine nuts, toasted, chopped
1/2 lb pork, ground
salt and pepper, to taste
1 oz tomato(es), sun-dried, packed in oil, drained and chopped
