Sun-Dried Tomato Beef Burgers

recipe
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.

Yield:

6 servings (serving size: 1 burger)

Recipe from

Cooking Light

Nutritional 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

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

Preparation

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

Prepare grill.

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.

Bruce Weinstein,

Cooking Light

August 2007
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