- 2 cups (packed) stemmed, chopped Tuscan kale
- 1/3 cup (a handful) toasted chopped walnuts
- 1 large clove garlic, crushed
- Salt and pepper
- 1/2 cup grated Parmigiano-Reggiano or Pecorino Romano or combo of both
- 1/2 lemon, juiced (about 2 tbsp.)
- About 1/4 cup EVOO
- Natural olive oil cooking spray
- 8 thick slices tomato (about 3 tomatoes on the vine)
- Salt and pepper
- 2 pounds ground beef
- 3 tablespoons grated onion with juices
- 3 tablespoons Worcestershire sauce
- 3 cloves garlic, grated or finely chopped
- 1 teaspoon crushed red pepper
- 1 teaspoon dried oregano, lightly crushed
- EVOO, for drizzling
- 4 deli slices provolone
- 4 deli slices mozzarella
- 4 plain or sesame kaiser rolls, split and toasted
Preheat the oven to 400 degrees .
For the pesto, in a food processor, add the kale, nuts and garlic. Season with salt and pepper and pulse until finely chopped. Add the cheese and lemon juice and process to blend. With the machine running, stream in the EVOO; season.
Spray a wire rack with cooking spray. Set the rack in a baking sheet, arrange the tomato slices on top in a single layer and season. Roast until the tomatoes slump, begin to shrink and are browned at the edges, 15 to 25 minutes.
Heat a large cast-iron skillet over high.
In a medium bowl, add the beef; season. Mix in the onion, Worcestershire, garlic, crushed red pepper, oregano and a fat drizzle of EVOO. Form 4 large patties (thinner in the centers for even cooking).
Spray the skillet with cooking spray. Add the patties and cook, turning occasionally, 8 to 12 minutes. During the last minute or so of cooking, top the patties with a slice each of provolone and mozzarella and tent with foil to melt.
Place the burgers on the roll bottoms and top each with 2 slices of roasted tomatoes. Slather the roll tops with the pesto and place on burgers.