Sun-Dried Tomato/Pesto Burger for 2

READY IN: 30mins
Bergy
Recipe by Bergy

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 Sun-Dried Tomato Pesto You may also make this burger omitting Sundried/Pesto and just add 2 tbsp Sundried tomatoes in oil, drained & chopped.

Top Review by sugarpea

I love all the ingredients in this recipe and expected to like it more, but it tasted too much like meatloaf made with tomato sauce. Maybe the technique of pan frying with the lid on steamed the burgers and added to the texture "problem".

Ingredients Nutrition

Directions

  1. In a chopper (food processor) puree the onion, garlic, sundried tomatoe/pesto sauce Make 4 patties, 2 slightly larger than the other two.
  2. Spread the pesto mixture on the two larger patties, not quite to the edge.
  3. Spread 1 tsp of horseradish on each of the same two patties.
  4. Sprinkle the two patties with the hot spice blend.
  5. Add salt and pepper to your taste.
  6. Cover with the remaining patties and really seal them.
  7. 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.
  8. Put mushrooms beside the burgers, under the lid.
  9. Remove buns and add your condiments, tomatoe, mustard onion- whatever you like.

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