Sun-Dried Tomato/Pesto Burger for 2

Recipe by Bergy
READY IN: 30mins
SERVES: 2
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

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