Beef
Basil Burgers with Sun Dried Tomato Mayonnaise
I often end up with a bumper crop of herbs—and here's one of my favorite basil recipes. These burgers feature great Italian flavor. The gooey, cheesy centers and scrumptious topping are irresistible.
Ingredients:
- 1/4 cup sun-dried tomatoes (not packed in oil)
- 1 cup boiling water
- 1 cup fat-free mayonnaise
- 2 teaspoons worcestershire sauce
- 1/4 cup fresh basil leaves, coarsely chopped
- 2 teaspoons italian seasoning
- 2 garlic cloves, minced
- 1/2 teaspoon pepper
- 1/4 teaspoon salt
- 1-1/2 pounds lean ground beef (90% lean)
- 3/4 cup shredded part-skim mozzarella cheese
- 6 whole wheat hamburger buns, split
- additional fresh basil leaves, optional
Directions:
- 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.