These Italian-influenced burgers were featured at the last Man B Que, which may indeed be news to you. They disappeared so quickly that at one point I’d convinced myself that I’d dreamed their very existence. Rick has corrected this misconception and kindly provided the recipe.

The Setup

- 2 lb ground beef (90/10)
- 1/4 c basil pesto
- 2 jarred roasted red peppers, diced
- 1 small jar capers, drained
- 1/2 c ricotta cheese
- Salt and pepper
- 3 cloves garlic, minced
- 1 c mayo
- 1 tsp lemon juice
- Shredded mozzerella cheese, to top
- Crusty Italian bread, sliced thick
- 2 tbsp olive oil

Cooking

1. In a large bowl, mix the beef, pesto, capers, red pepper, and ricotta. Form into six patties – they should be 5.5 oz each, just over a third of a pound.

2. Refrigerate patties while you mix garlic, mayo, and lemon juice to make garlic aioli.

3. Preheat grill to medium heat.

4. Brush the bread slices with olive oil.

5. Cook the burgers over direct heat for 3-4 minutes, depending on how thick you made them.

6. Flip and cook another 2 minutes.

7. Top the burgers with mozzarella and toast bread slices on the grill, a minute or two a side.

8. Remove bread slices and burgers and rest burgers under foil for five minutes.

9. Spread garilc aioli on the bread and assemble the burgers.