Best Sun Dried Tomato Burgers Recipes

GOURMET BURGERS WITH SUN-DRIED TOMATO

Steps:

• Drain tomatoes, reserving 1/3 cup oil; set aside. In a large skillet, saute sliced onions in 3 Tbsp. reserved oil until softened. Add vinegar. Reduce heat to medium-low; cook, stirring occasionally, until deep golden brown, 30-40 minutes., Meanwhile, chop sun-dried tomatoes and transfer to a large bowl. Add the red onion, seasonings and remaining 7 tsp. of the reserved oil. Crumble beef over mixture and mix lightly but thoroughly. Shape into 16 thin patties. Place 2 tablespoons goat cheese on the center of 8 patties. Top with remaining patties and press edges firmly to seal., Grill burgers, covered, over medium heat until a thermometer reads 160° and juices run clear, 5-7 minutes on each side., Place buns, cut side down, on grill until toasted, 1-2 minutes. Serve burgers on buns with onions and, if desired, mixed greens.

SUN-DRIED TOMATO TURKEY BURGERS

Steps:

• Cut onion in half. Finely chop one half and thinly slice the remaining half. Combine 1/2 cup feta, sun-dried tomatoes, chopped onion, salt and pepper in a large bowl. Crumble turkey over mixture and mix well. Shape into six patties., Grill burgers, covered, over medium heat or broil 4 in. from the heat for 5-7 minutes on each side or until a thermometer reads 165° and juices run clear., Meanwhile, in a small nonstick skillet coated with cooking spray, saute sliced onion until tender. Serve burgers on buns with onion and remaining feta.

SUN-DRIED-TOMATO BURGERS WITH BALSAMIC-GLAZED ONIONS

Steps:

• Line large baking sheet with parchment paper. Mix ground beef, chopped sun-dried tomatoes, 2 tablespoons reserved tomato oil, grated onion, dried basil, ground cumin, 1/2 teaspoon salt, and 1/4 teaspoon pepper in large bowl. Form mixture into 8 patties. Transfer patties to prepared baking sheet. Cover with plastic wrap and refrigerate at least 1 hour. (Can be prepared 4 hours ahead. Keep chilled.)
• Prepare barbecue (medium-high heat). Heat remaining 4 tablespoons reserved tomato oil in heavy large skillet over medium-high heat. Add sliced onions and sauté until soft and starting to brown, about 10 minutes. Add balsamic vinegar. Sprinkle with salt and pepper. Simmer until onions are deep brown, stirring occasionally, about 10 minutes. Remove from heat. (Can be prepared 1 hour ahead. Let stand at room temperature. Wrap in foil and reheat on grill 10 minutes before serving.)
• Grill burgers until cooked through, about 5 minutes per side. Place 1 burger on bottom half of each bun. Top with onions and bun tops and serve.

SUN-DRIED TOMATO BURGERS

Steps:

• In a small bowl, mix the first five ingredients. Refrigerate until serving., In a large bowl, combine tomatoes, pesto and Greek seasoning. Add turkey and cheese; mix lightly but thoroughly. Shape into four 1/2-in.-thick patties., On a greased grill rack, grill burgers, covered, over medium heat, or broil 4 in. from heat, 4-6 minutes on each side or until a thermometer reads 165°. Serve on buns with sour cream mixture, artichoke hearts and peppers.

SUN-DRIED TOMATO AND BLUE CHEESE BURGERS

Steps:

• In a large bowl, mix the ground beef, sun-dried tomatoes, blue cheese, chives, steak sauce, hot pepper sauce, Worcestershire sauce, black pepper, salt, and mustard. Cover and refrigerate for two hours.
• Preheat an outdoor grill for high heat. Gently form mixture into twelve equally-sized patties.
• Grill burgers for five minutes per side, or to desired doneness. Serve on rolls.

TURKEY BURGERS WITH SPINACH AND SUN DRIED TOMATO

Steps:

• Use a mini chopper to chop the sun dried tomatoes to desired consistancy. I used sun dried tomatoes in oil but drained as much of the oil as possible.
• Combine turkey meat, spinach, sun dried tomatoes, provolone, garlic powder & bread crumbs. Mix well like making meatballs and create into burger form.
• I cook on an electric stove at 400 degrees for 20 minutes on one side and then turn for another 10 minutes. Serve on seeded buns and top with Franks Red Hot sauce or eat as is.

SUN-DRIED TOMATO LAMB BURGERS

Steps:

• In a large bowl, combine the first 11 ingredients, mixing lightly but thoroughly. Shape into four 1/2-in.-thick patties., Grill burgers, covered, over medium heat until a thermometer reads 160°, 4-5 minutes on each side. Combine butter and garlic powder; spread over cut side of buns. Grill buns over medium heat, cut side down, until toasted, 30-60 seconds. Serve burgers on buns with lettuce leaves, tomato slices, sliced cucumber and additional feta., Freeze option: Cover and freeze uncooked burgers on waxed paper-lined baking sheets until firm. Transfer to freezer containers; return to freezer. To use, grill burgers as directed, increasing time to 6-8 minutes on each side or until a thermometer inserted in center reads 160°.

FETA SUN-DRIED TOMATO STUFFED PROSCIUTTO BURGERS

Steps:

• In a grill with a cover, prepare a medium-hot fire for direct-heat cooking.
• In a small bowl, mix together the mayonnaise and basil. Set aside. In another small bowl, combine the feta cheese and tomatoes. Divide into 6 equal portions, forming balls. Set aside. In a large bowl, combine the ground sirloin, eggs, pepper sauce, Italian seasoning, salt, pepper, garlic, bread crumbs, and Parmesan. With hands or a large spoon, gently bring all ingredients together; do not overmix. Form meat mixture into 12 patties. On 6 of the patties, gently place the feta and tomato mixture onto patties, pressing down lightly. Place remaining patties on top, press, and seal edges to totally enclose filling, forming 6 total patties.
• When the fire is ready, brush the grill rack with vegetable oil. Place patties on grill, cover, and cook for 4 minutes, until bottom is brown. With spatula, turn over patties and cook an additional 4 minutes, or until done to your preference. During the last few minutes of grilling, place focaccia, cut side down, on outer edges of grill to lightly toast.
• Spread generous portions of basil mayonnaise on cut sides of bread. Place patties on bottom pieces of bread, then top with a slice of prosciutto, a lettuce leaf, and red onion rings. Top with remaining bread and serve.
• Jenny Flake, Gilbert, AZ

SPINACH AND SUN-DRIED TOMATO BURGERS W/ FETA CHEESE

Steps:

• 1. Mix all ingredients in one bowl and make into 1 to 1 1/2 inch thick patties. Grill until no longer pink in the middle. Serve with all your favorite fixings!

BASIL BURGERS WITH SUN-DRIED TOMATO MAYONNAISE

Steps:

• In a small bowl, combine tomatoes and water. Let stand for 5 minutes; drain. In a food processor, combine mayonnaise and tomatoes; cover and process until blended. Chill until serving., In a large bowl, combine the Worcestershire sauce, basil, Italian seasoning, garlic, pepper and salt. Crumble beef over mixture and mix well. Shape into 12 thin patties. Place 2 tablespoons cheese on six patties; top with remaining patties and press edges firmly to seal., On a greased grill, cook burgers, covered, over medium heat or broil 4 in. from the heat for 5-7 minutes on each side or until a thermometer reads 160° and juices run clear. Serve on buns with mayonnaise mixture and, if desired, additional basil.

SUN-DRIED TOMATO BURGERS WITH BASIL JALAPENO MAYO

Steps:

• 1. Combine turkey, salt, pepper, tomatoes, lemon peel, basil, and bread crumbs. 2. Combine mayo, basil and chopped jalapeno. 3. Cook burgers and top buns with basil jalapeno mayo.

GOURMET BURGERS WITH SUN-DRIED TOMATO

Steps:

• Drain tomatoes, reserving 1/3 cup oil; set aside. In a large skillet, saute sliced onions in 3 tablespoons reserved oil until softened. Add vinegar. Reduce heat to medium-low; cook, stirring occasionally, until deep golden brown, 30-40 minutes., Meanwhile, chop sun-dried tomatoes and transfer to a large bowl. Add the red onion, seasonings and remaining oil. Crumble beef over mixture and mix well. Shape into 16 patties. Place 2 tablespoons goat cheese on the center of 8 patties. Top with remaining patties and press edges firmly to seal., Grill burgers, covered, over medium heat until a thermometer reads 160° and juices run clear, 5-7 minutes on each side., Place buns, cut side down, on grill until toasted, 1-2 minutes. If desired, top buns with mixed greens. Serve burgers on buns with onions.