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Photo: Jennifer Davick; Styling: Lydia Degaris Pursell Photo by: Photo: Jennifer Davick; Styling: Lydia Degaris Pursell

Sun-dried Tomato-Pesto Burgers

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

Southern Living JULY 2011

  • Yield: Makes 6 servings
  • Hands-on:28 Minutes
  • Total, including buns:3 Hours

Ingredients

  • 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

Preparation

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. 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.

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Sun-dried Tomato-Pesto Burgers recipe

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