SUN-DRIED TOMATO/PESTO BURGER FOR 2
This burger may not be for everybody but to me they are heaven!Serve with a green salad and baking stone fries or anything else you want. as cautioned be careful they are delicate but easily managed if you follow the suggested instructions Happy cookout! For a really good sundried tomatoe/Pesto sauce see recipe#14784 You may also make this burger omitting Sundried/Pesto and just add 2 tbsp Sundried tomatoes in oil, drained & chopped.
Provided by Bergy
Categories Lunch/Snacks
Time 30m
Yield 2 serving(s)
Number Of Ingredients 13
Steps:
- In a chopper (food processor) puree the onion, garlic, sundried tomatoe/pesto sauce Make 4 patties, 2 slightly larger than the other two.
- Spread the pesto mixture on the two larger patties, not quite to the edge.
- Spread 1 tsp of horseradish on each of the same two patties.
- Sprinkle the two patties with the hot spice blend.
- Add salt and pepper to your taste.
- Cover with the remaining patties and really seal them.
- BBQ or pan fry (if you BBQ use the veggie stir fry pan lightly sprayed with oil, be careful they are delicate and fall apart easily because there is no filler to hold together) Meanwhile lightly toast your buns on the inside then cover each 1/2 bun with a slice of Mozzarello and let it get to the melt stage without burning the bun (do this just before the burgers are fully cooked) Sear both sides of the burgers on high heat and then cover your burgers with a lid to finish cooking turn heat to medium low.
- Put mushrooms beside the burgers, under the lid.
- Remove buns and add your condiments, tomatoe, mustard onion- whatever you like.
Nutrition Facts : Calories 351.5, Fat 15.4, SaturatedFat 8, Cholesterol 45.7, Sodium 689, Carbohydrate 33.9, Fiber 1.7, Sugar 2.5, Protein 18.8
GOURMET BURGERS WITH SUN-DRIED TOMATO
This recipe brings together many of the flavors my family enjoys, complete with a surprise in the center of each burger. You can use almost any cheese-Gorgonzola, feta, smoked Gouda, blue or another family favorite. -Aaron Shields, Hamburg, New York
Provided by Taste of Home
Time 50m
Yield 8 servings.
Number Of Ingredients 13
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.
Nutrition Facts : Calories 596 calories, Fat 32g fat (10g saturated fat), Cholesterol 123mg cholesterol, Sodium 588mg sodium, Carbohydrate 36g carbohydrate (7g sugars, Fiber 5g fiber), Protein 42g protein.
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