Pesto Spaghetti Burgers: Cheesy Hamburger Patties With Pesto Spaghetti Buns
When you've got noodles and ground beef on hand, it makes sense that you'd be inclined to whip up some spaghetti and meatballs for dinner. But before you break out the tomato sauce, take a moment to consider this game-changing recipe for pesto spaghetti burgers. You heard us right – with the help of some pesto and eggs, you can transform those noodles into burger buns for a meal that looks and tastes gourmet, even if you're not a master chef. These cheesy spaghetti burgers are simply the pesto both worlds!
Prep Time: 30 minutes
Cooking Time: 40 minutes
Difficulty Level: Moderate
For the pesto spaghetti buns:
- 8 oz uncooked spaghetti noodles
- 3-4 eggs, separated
- 1⅓ cups cream cheese
- ⅓ cup pesto
- shredded mozzarella to garnish
For the cheesy hamburger patties:
- 2 lbs ground beef
- 1 tbsp paprika
- 1 tbsp garlic powder
- 1 tbsp chili powder
- 1 tbsp thyme
- salt & pepper to taste
- 9 slices of havarti cheese
1. Cook the spaghetti noodles in lightly salted water according to the instructions on the packaging. Arrange the individual cooked noodles horizontally in an 8 x 9-inch roasting pan or casserole dish until the entire bottom of the pan is lined.
2. Separate the eggs and pour the egg yolks into 1 squeeze bottle and the egg whites into another squeeze bottle. Place the roasting pan with the spaghetti noodles on the stovetop over low heat and simultaneously squeeze both bottles over the spaghetti noodles until they are completely coated in both egg mixtures. Cover the roasting pan and cook over low heat until the egg yolks and egg whites have set.
3. Remove the roasting pan from the heat and place the spaghetti noodle mass on a piece of plastic wrap. Combine the cream cheese and pesto and spread the mixture over the noodles. Roll the coated noodles up into a log, cover with plastic wrap, and refrigerate for 30 minutes.
4. For the seasoned ground beef, combine the ground beef, paprika, garlic powder, chili powder, thyme, salt, and pepper and mix well. Use a can opener to remove the bottom from an empty Pringles can and press the mixture into the Pringles can until it reaches the top. Use a carrot to poke 3 deep holes in the seasoned ground beef at the top of the Pringles can.
5. Tightly roll up 3 slices of Havarti cheese and push 1 cheese roll into each hole in the seasoned ground beef.
6. Lay the Pringles can on its side and press a glass into the opening on the bottom of the can to push the meat mixture out of the can on the other side. Cut the meat log at about 1.5-inch intervals to create the cheesy hamburger patties. Once no more cheese is visible in the seasoned ground beef mixture, repeat Step #5 (you should have to do this 2 more times).
7. Sear the cheesy hamburger patties on both sides in a pan over high heat. Reduce the heat and let the patties slow cook for about 10 minutes.
8. Take the pesto spaghetti log out of the fridge, remove the plastic wrap, and cut the log into 1-inch-thick slices.
9. Place 1 cheesy hamburger patty between 2 pesto spaghetti buns and arrange the pesto spaghetti burgers on a baking tray. Sprinkle shredded mozzarella on top of each burger, transfer the baking tray to a preheated oven, and cook at 400°F for 15 minutes.
Serve the pesto spaghetti burgers on a bed of greens for a bright, fresh look that matches the flavors in the dish. You'll never look at spaghetti or burgers the same way again!