Rating: 4 stars
3 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

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.

Bruce Weinstein
Recipe by Cooking Light August 2007

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Recipe Summary

Yield:
6 servings (serving size: 1 burger)
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Ingredients

Ingredient Checklist

Directions

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

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  • 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.

Nutrition Facts

381 calories; calories from fat 30%; fat 12.7g; saturated fat 4.3g; mono fat 4.9g; poly fat 1.4g; protein 29g; carbohydrates 36.2g; fiber 2.4g; cholesterol 72mg; iron 4.8mg; sodium 722mg; calcium 81mg.
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