Sun-dried Tomato-Pesto Burgers

Photo: Jennifer Davick; Styling: Lydia Degaris Pursell

Let ground beef stand at room temperature for 10 minutes before grilling.

Yield: Makes 6 servings
Recipe from Southern Living

More From Southern Living

Recipe Time

Hands On: 28 Minutes
Total, Including Buns: 3 Hours


  • 1 pound ground sirloin
  • 1 pound ground chuck
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground pepper
  • 1 (3-oz.) package sun-dried tomato halves, chopped
  • 1 garlic clove, pressed
  • Homemade Hamburger Buns
  • Toppings: refrigerated pesto, sliced goat cheese, and sliced pepperoncini salad peppers


  1. 1. Preheat grill to 350° to 400° (medium-high) heat. Combine first 4 ingredients gently. Stir chopped sun-dried tomatoes and garlic into meat mixture. Shape mixture into 6 (5-inch) patties.
  2. 2. Grill, covered with grill lid, 4 to 5 minutes on each side or until beef is no longer pink in center. Serve on Homemade Hamburger Buns. Top each burger with refrigerated pesto, sliced goat cheese, and sliced pepperoncini salad peppers.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Sun-dried Tomato-Pesto Burgers Recipe at a Glance

More Recipes Like This

  1. Enter at least one ingredient

Fire up your grill

Summer Grilling
Get our best grilled recipes delivered weekly. (May-Aug.)
We Respect Your Privacy. Privacy Policy