Burger con pesto y burrata Granja Luisiana

Burger with pesto and burrata


  • Bread 2 units
  • 150 ml of milk/vegetable drink.
  • 20 ml of EVOO.
  • 1 envelope of baker's yeast.
  • 300 gr of whole spelled flour.
  • 1 tablespoon of date paste (1 or 2 medjoul dates).
  • 1 egg to varnish.
  • Toppings: toasted and black sesame seeds.


  • 1 burrata.
  • Sheets of canons.
  • 2 dried tomatoes.
  • 2 Louisiana Farm Chicken Burgers
  • Pesto: 15 gr of walnuts, 25 gr of Parmesan, 20 gr of basil, 1 tablespoon of EVOO, salt and black pepper to taste.


For the bread:

  1. Add all the ingredients in a bowl. Tips: first incorporate the dry ones such as baker's yeast and flour and then the liquids such as water, warm milk, EVOO and date paste.
  2. Knead for 10 min and let the dough rest for 1 hour in a container covered with a kitchen towel in the turned off oven.
  3. After the time, make balls with the dough in the shape of hamburgers (in my case, two large balls came out but 4 medium ones can come out).
  4. Beat an egg, varnish the balls and add the seeds.
  5. Bake for 12 min approx at 200° (time will depend on the oven).

For the filling:

  1. In a hand blender add all the ingredients for the pesto. If it is too liquid, add more Parmesan or walnuts. If, on the contrary, it is very thick, add a little EVOO.

Finally, assemble the hamburger to taste, for example: burger - lettuce - burger - tomato - burrata - pesto.

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