Italian Pesto & Provolone Burgers
"The cheeseburger gets an Italian makeover with pesto, sun-dried tomatoes and provolone."
photo by Jostlori
- Ready In:
- 30mins
- Ingredients:
- 9
- Serves:
-
4
ingredients
- 1⁄4 cup bottled creamy Italian salad dressing
- 1⁄3 cup sun-dried tomato packed in oil (drained, patted dry and chopped)
- 1⁄3 cup basil pesto
- 3 tablespoons italian-seasoned dry breadcrumbs
- 1⁄4 teaspoon pepper
- 4 slices provolone cheese (4 oz.)
- 4 hamburger buns, split
- 4 large basil leaves
- 4 tomatoes, slices
directions
- Prepare grill for direct- and indirect-heat cooking. Combine dressing and 1 T. sun-dried tomatoes; reserve. In separate bowl, combine ground beef, pesto, remaining sun-dried tomatoes, breadcrumbs, and pepper. Shape into four 1/2-inch-thick patties.
- Grill over direct heat, turning once, until no longer pink in centers, 4-5 minutes per side. Move to indirect heat. Top each patty with one slice cheese. Grill, covered, until cheese is melted, 1 minute.
- No-grill option: Broil burgers on rack in pan set 4 inches from heat source, turning once, 4-5 minutes per side, adding cheese during last minute of cooking.
- Spread bottoms of rolls with dressing mixture; top with burgers, basil, tomato, and bun tops.
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Reviews
-
Wonderful burgers! I loved both the dressing (used homemade creamy italian!) and the burger itself. The sun-dried tomatoes and the pesto added layers of flavor to the meat that was tasty and made the burgers so juicy! We used extra basil leaves because we like them so much - these will definitely be repeated in our rotation! Thanks for sharing!
RECIPE SUBMITTED BY
JackieOhNo!
Stormville, New York
I didn't start cooking until my early 20's, even though I come from a family of accomplished and admired home cooks. While I grew up watching my Italian grandmother in the kitchen, I remained uninterested in trying anything on my own. As a young lady, I was known for being particularly ignorant in the kitchen, with no idea how to even make a hot dog! All this changed, however, when I got engaged. I realized it was time to let my inherent talents out of the bag. At the time, the New York Times had a weekly column called The 60-Minute Gourmet by Pierre Franey. Each week, I would follow these recipes diligently, and taught myself to cook that way. From there, I began to read cookbooks and consult with relatives on family recipes. At my ripe old age now, I feel I know enough to put together a very pleasing meal and have become accomplished in my own right. Having an Irish father and an Italian mother, I'm glad I inherited the cooking gene (and the drinking one too!). One thing I have learned is that simpler is always better! I always believe cooking fills a need to nurture and show love. After being widowed fairly young and living alone with my dog and cats, I stopped cooking for awhile, since I really had no one to cook for. I made care packages for my grown son occasionally, and like to cook weekly for my boyfriend, so I feel like I am truly back in the saddle!!
