On the side: cantaloupe, oven fries, and roasted zucchini and peppers with Penzey's Tsardust Memories.
Makes enough for 4 burgers
1 bunch scallions, white and green parts chopped
1/4 cup mayonnaise
3 T pesto
1. Heat a good glug of olive oil in a skillet over medium-high heat. When the oil is hot, add the scallions and cool, stirring occasionally, until the scallions are a little charred in places.
2. Let the scallions cool slightly and scoop them out into a small bowl with a slotted spoon, draining off as much oil as possible.
3. Add the mayo and pesto to the scallions, and stir to combine. Add more mayo or pesto as you like to get the consistency and taste you like.