Sun-Dried Tomato Bruschetta Burgers
- Ready In:
- 1hr
- Ingredients:
- 12
- Yields:
-
3 Burgers
- Serves:
- 3
ingredients
- 1 lb lean ground beef
- 3 tablespoons olive oil
- 3 tablespoons balsamic vinegar
- 2 tablespoons Worcestershire sauce
- McCormick's Montreal Brand steak seasoning
- 1⁄4 cup sun-dried tomato, julienned
- 3 slices whole milk mozzarella, thick slices
- 3 tablespoons fresh basil leaves, chopped
- 4 tablespoons mayonnaise
- 1 tablespoon pesto sauce
- 4 1⁄2 ounces balsamic vinegar, 3 shots
- 3 hamburger buns, french bread hamburger buns
directions
- Combine the ground beef, olive oil (used in place of fat), balsamic vinegar and Worcestershire sauce in a bowl, cover and refrigerate for 30 min to an hour.
- Form 3 equal size patties, about 1/2" thick.
- Coat each side with the Montreal Steak Seasoning, lightly pressing seasoning into patty with fingers. Set aside and heat grill.
- Set grill to med-high heat & oil grill grates with olive oil on a paper towel.
- Grill patties, about 7-8 min per side (or to desired doneness). DO NOT flip often, or press down. This results in the juices running out, thus the burger becoming dry.
- While the burgers are grilling, mix the mayo, pesto and balsamic vinegar in a bowl, cover and refrigerate until ready to use.
- Once burgers are done to your liking, or just about done, place a sheet of foil on the grill and turn the heat up to high. Place the patties on the foil, top with sun-dried tomatoes, then a slice of mozzarella, then some of the chopped basil. Grill until cheese is just starting to melt, about 5-7 minutes.
- At the same time, cut the buns in half, drizzle some olive oil on each inside, and toast on the grill.
- Serve the burgers on the buns with the pesto-mayo.
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