6 servings (serving size: 1 burger)

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.

How to Make It

Step 1

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

Step 2

Prepare grill.

Step 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.

Step 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.

Step 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.

Ratings & Reviews

foodieforpeace's Review

September 08, 2009
We wanted a twist on the traditional Labor Day picnic food. Made according to recipe, chilled in fridge for several hours and they grilled beautifully. Served with a green bean and tomato salad and roasted rosemary and garlic potato wedges instead of rolls. Great recipe!

carolfitz's Review

July 09, 2009
Made to recipe except used old-style Dijon and added a small amount of beef broth. Chilled the burgers for several hours before grilling. Spread 1tbs fat-free sour cream on the toasted muffins. Very appealing when plated, with the flecks of red. Served with slaw & corn.

SisterKitty's Review

April 28, 2009
Made these burgers tonight and they are the so fantastic. The only thing I did different was added cheese.. This recipe is a keeper and I must turn my guest on to them... chow