For the best results, look for soft, pliable sun-dried tomatoes in the produce section near the fresh tomatoes. If you want more tomato flavor and a bit of heat, serve with Chipotle-Poblano Ketchup. Toasted English muffin halves would also make great buns.
1/2 cup sun-dried tomatoes, packed without oil
1/4 cup minced shallots
2 tablespoons Dijon mustard
1 tablespoon balsamic vinegar
1 teaspoon paprika
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 1/2 pounds ground sirloin
1 garlic clove, minced
6 (2-ounce) Kaiser rolls, split
6 (1/8-inch-thick) red onion slices
6 romaine lettuce leaves
How to Make It
Place tomatoes in a bowl; cover with boiling water. Let stand 30 minutes or until soft. Drain and finely chop.
Combine tomatoes, shallots, and next 7 ingredients (through garlic). Divide mixture into 6 equal portions, shaping each into a 1/2-inch-thick patty.
Place patties on a grill rack coated with cooking spray; grill 5 minutes on each side or until a thermometer registers 160°. Remove from grill; let stand 5 minutes.
Place rolls, cut sides down, on grill rack; grill 1 minute or until toasted. Place 1 patty on bottom half of each roll; top each serving with 1 onion slice, 1 lettuce leaf, and top half of roll.
We wanted a twist on the traditional Labor Day picnic food. Made according to recipe, chilled in fridge for several hours and they grilled beautifully. Served with a green bean and tomato salad and roasted rosemary and garlic potato wedges instead of rolls. Great recipe!
Made to recipe except used old-style Dijon and added a small amount of beef broth. Chilled the burgers for several hours before grilling. Spread 1tbs fat-free sour cream on the toasted muffins. Very appealing when plated, with the flecks of red. Served with slaw & corn.