Creamy Ice Cream Burger #RSC
- Ready In:
- 35mins
- Ingredients:
- 18
- Yields:
-
6 burgers
- Serves:
- 6
ingredients
- Reynolds Wrap Foil
- 907.18 g fresh 90% lean ground beef
- 59.14 ml red onion, finely chopped
- 59.14 ml roasted sweet red pepper, finely chopped
- 59.14 ml parsley
- 2 garlic cloves, minced
- 118.29 ml Italian breadcrumbs
- 1 egg
- 59.14 ml ketchup
- 118.29 ml perry's vanilla ice cream
- 14.79 ml Worcestershire sauce
- 4.92 ml salt
- 4.92 ml pepper
- 6 slice monterey jack cheese
- 6 slice tomatoes
- 236.59 ml pesto sauce, with
- 2.46 ml rosemary
- 59.14 ml perry's vanilla ice cream
directions
- Mix together all ingredients and form into patties.
- (except cheese,tomatoes and spinach).
- Line grill with Reynolds wrap. Poke holes, lay burgers on foil. Make a thumb print in the middle of each burger and fill with ice cream. Baste while grilling.
- Grill until cooked through.
- Time to build your perfect ice cream burger.
- Select an onion roll. Brush ice cream on halves, grilled until toasted.
- Baste burgers with the pesto, rosemary ice cream sauce. Pile high with fresh spinach, roasted red sweet peppers, grilled red onion, tomato, and a slab of cheese.
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