Sun-Dried Tomato Beef Burgers

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

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Nutritional Information

Amount per serving
  • Calories: 381
  • Calories from fat: 30%
  • Fat: 12.7g
  • Saturated fat: 4.3g
  • Monounsaturated fat: 4.9g
  • Polyunsaturated fat: 1.4g
  • Protein: 29g
  • Carbohydrate: 36.2g
  • Fiber: 2.4g
  • Cholesterol: 72mg
  • Iron: 4.8mg
  • Sodium: 722mg
  • Calcium: 81mg

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

  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.
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