Burgers with Mozzarella and Spinach-Arugula Pesto

Name: Burgers with Mozzarella and Spinach-Arugula Pesto
Yield: Makes 6 Servings
Ingredients: 8 ounces baby spinach leaves (about 10 cups packed); 2 garlic cloves, peeled; 1/2 teaspoon (packed) finely grated lemon peel; Large pinch of dried crushed red pepper; 4 cups (packed) fresh arugula leaves, divided (about 5 ounces); 3 tablespoons pine nuts; 1 teaspoon fresh lemon juice; 1/3 cup extra-virgin olive oil; 3 tablespoons (packed) freshly grated Parmesan cheese; 1 3/4 pounds ground beef (20% fat); 1 teaspoon salt; 1/2 teaspoon ground black pepper; 6 hamburger buns, split horizontally; 6 1/3-inch-thick slices fresh mozzarella cheese (about 10 ounces); 2 large beefsteak tomatoes, cut into 1/4-inch-thick rounds

By Molly StevensPhotography by Maren Caruso

July 31, 2006

Recipe notes