Pesto Cheeseburger Tudo

Preheat grill to medium high heat.

Mix chuck with several pinches salt and many cracks of pepper and the dried basil (you can test for seasoning by cooking up a teaspoon of meat in a frying pan to taste). Form 1/3 lb. size patties. Place burgers on the grill.

Meanwhile, in a blender combine fresh basil, pine nuts, Parmesan, garlic, and olive oil. Blend to a smooth puree adding more oil if necessary. Season to taste with salt and pepper. Slice mozzarella into rounds 1/2 inch thick. Slice tomato thinly. Turn burgers over after 3-4 minutes. Top with rounds of mozzarella. If there is room on the grill, toast buns on grill, otherwise toast under the broiler.

Preheat a couple of non-stick saute pans over medium high with a little oil in each pan. When burgers are cooked through, remove from heat and let rest while you fry the eggs. Fry eggs over easy until almost cooked through but still the littlest bit runny.

To assemble, spread a little pest on both sides of bun. Top with burger, fried egg, and tomato. Serve immediately.