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Sun-Dried Tomato Beef Burgers

Yield 6 servings (serving size: 1 burger)
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.

Ingredients

  • 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
  • Cooking spray
  • 6 (2-ounce) Kaiser rolls, split
  • 6 (1/8-inch-thick) red onion slices
  • 6 romaine lettuce leaves

Nutrition Information

  • calories 381
  • caloriesfromfat 30 %
  • fat 12.7 g
  • satfat 4.3 g
  • monofat 4.9 g
  • polyfat 1.4 g
  • protein 29 g
  • carbohydrate 36.2 g
  • fiber 2.4 g
  • cholesterol 72 mg
  • iron 4.8 mg
  • sodium 722 mg
  • calcium 81 mg

How to Make It

  1. Place tomatoes in a bowl; cover with boiling water. Let stand 30 minutes or until soft. Drain and finely chop.

  2. Prepare grill.

  3. Combine tomatoes, shallots, and next 7 ingredients (through garlic). Divide mixture into 6 equal portions, shaping each into a 1/2-inch-thick patty.

  4. 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.

  5. 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.