Monster Burgers

I call these the monster burgers, not because they are big, not because they are bad (though they are, in a good way), and not because they are kick ass (though they definitely do). I call them monster burgers because they are mean green fighting machines. Yes, I said green. The birth of these bombastic burgers came about because Jake wanted burgers, and we both wanted pesto. So I figured we'd marry our cravings and thus, the monster burger was born. And what a wonderful day that was. Monster burgers are the dawn of a new age of eating. A delicious, tender, mouthwatering, flavorful, magnificent way of eating. And I will lead you on your journey to this excellence.

Ingredients:

• Homemade Pesto (Yes, the recipe is here)
• onion powder
• garlic powder
• minced onion
• Italian Bread Crumbs (I use Progresso)
• cayenne pepper
• one egg
• 1 1/2 of ground meat (about)
• Extra Virgin Olive oil (Something has to be in my house :D)
• pepper
• Optional: Red Onions
• Optional: Sharp Cheddar Cheese (Or another cheese of your choice)

1. In a large bowl add the meat, a bunch of onion powder, garlic powder, minced garlic, cayenne pepper (caution HOT HOT HOT), and pepper, (I use a ton, but based on your preference have fun. I'd say 1 table spoon of the garlic and onion powder, two of the minced onions, about a teaspoon of cayenne and a generous amount of pepper. I of course put perhaps a but more spice), 
2. AND THEN THERE WAS PESTO! Time to add three tablespoons of your homemade pesto. YES YES YES! Mix it all up. You'll get an idea of how much bread crumbs you need. But first add the egg (If desired, the egg isn't really that necessary, it does help the burgers to stay together). 
3. Once the egg is in (Or not) you add the bread crumbs. I use A LOT. (Well enough to make the mixture stick together. Mind you, you don't want a rock. 
4. In a large pan pour a TINY bit of olive oil. The burgers have pesto in them. Pesto has olive oil. (You might not need any oil) But you don't want your burgers to stick. on med/high heat but your thinly formed patties (not too thin but very wide, they shrink) into the heated oil. Immediately cover. After the bottom is lightly browned flip. recover and repeat. This made about 12 burgers or so.)
5. Optional: Caramelize red onions in the oil from the burgers, grate sharp cheddar cheese (Or parmesan would be amazing) on the burgers and add the onions.

Now the burgers go great by themselves or on a bun with a little romaine lettuce, tomatoes (we didn't have any though, so I am guessing) and pesto spread on the bread (We used challah). Now Jake put mustard and ketchup on his burger (I was mortified), and I ate my patties with finely grated sharp cheddar, caramelized red onions, and pesto (with no bun) and a nice romaine lettuce salad. Yummy yummy yummy I've got love in my tummy! Enjoy.