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- Stir together the ground beef, salt and pepper. Form the meat into 8 patties (about 4 inches across).
- Spread 4 teaspoons of the pesto over 4 of the patties, leaving a 1/2-inch border clear. Top the pesto with the sun-dried tomatoes and mozzarella. Top the filling with the remaining burger patties, pinching the edges well to seal.
- Preheat an outdoor grill. Grill the burgers until just cooked through, about 5 minutes per side. Stir together the mayonnaise with the remaining 1 tablespoon pesto.
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To Serve: 
