SUN-DRIED TOMATO LAMB BURGERS
These lamb burgers can be made the day before and refrigerated until you're ready to grill. Serve with a cool drink and a tomato-cucumber salad for a refreshing yet hearty meal. -Sheila Sturrock, Coldwater, Ontario
Provided by Taste of Home
Time 35m
Yield 4 servings.
Number Of Ingredients 15
Steps:
- In a large bowl, combine the first 11 ingredients, mixing lightly but thoroughly. Shape into four 1/2-in.-thick patties., Grill burgers, covered, over medium heat until a thermometer reads 160°, 4-5 minutes on each side. Combine butter and garlic powder; spread over cut side of buns. Grill buns over medium heat, cut side down, until toasted, 30-60 seconds. Serve burgers on buns with lettuce leaves, tomato slices, sliced cucumber and additional feta., Freeze option: Cover and freeze uncooked burgers on waxed paper-lined baking sheets until firm. Transfer to freezer containers; return to freezer. To use, grill burgers as directed, increasing time to 6-8 minutes on each side or until a thermometer inserted in center reads 160°.
Nutrition Facts : Calories 501 calories, Fat 26g fat (12g saturated fat), Cholesterol 140mg cholesterol, Sodium 815mg sodium, Carbohydrate 36g carbohydrate (6g sugars, Fiber 3g fiber), Protein 28g protein.
BASIL BURGERS WITH SUN-DRIED TOMATO MAYONNAISE
I often end up with a bumper crop of herbs-and here's one of my favorite basil recipes. These burgers feature great Italian flavor. The gooey, cheesy centers and scrumptious topping are irresistible. -Virginia Kochis, Springfield, Virginia
Provided by Taste of Home
Categories Lunch
Time 35m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- In a small bowl, combine tomatoes and water. Let stand for 5 minutes; drain. In a food processor, combine mayonnaise and tomatoes; cover and process until blended. Chill until serving., In a large bowl, combine the Worcestershire sauce, basil, Italian seasoning, garlic, pepper and salt. Crumble beef over mixture and mix well. Shape into 12 thin patties. Place 2 tablespoons cheese on six patties; top with remaining patties and press edges firmly to seal., On a greased grill, cook burgers, covered, over medium heat or broil 4 in. from the heat for 5-7 minutes on each side or until a thermometer reads 160° and juices run clear. Serve on buns with mayonnaise mixture and, if desired, additional basil.
Nutrition Facts : Calories 355 calories, Fat 16g fat (7g saturated fat), Cholesterol 86mg cholesterol, Sodium 904mg sodium, Carbohydrate 22g carbohydrate (6g sugars, Fiber 2g fiber), Protein 30g protein.
PROSCIUTTO LAMB BURGERS
Provided by Giada De Laurentiis
Categories main-dish
Time 36m
Yield 4 servings
Number Of Ingredients 15
Steps:
- In a large bowl combine the bread crumbs, parsley, egg, milk, cheese, sun-dried tomatoes, salt, and pepper, Stir to combine. Add the lamb and stir until incorporated. Divide the mixture into 6 (1-inch) thick burgers. Place the slices of prosciutto on a cutting board or piece of parchment paper. Place 1 lamb burger in the center of each slice of prosciutto and wrap the prosciutto around the burger.
- Place a large, heavy skillet over medium heat. Add the olive oil and heat for 2 minutes. Place the lamb burgers, prosciutto-covered side down in the pan and cook over medium heat until the prosciutto is golden, about 6 to 8 minutes. Turn the burgers and finish cooking, about 6 to 8 minutes more.
- Remove the burgers from the pan and place on a serving platter or individual plates. Top each burger with 2 to 3 basil leaves, 1 to 2 slices of tomato, and a drizzle of extra-virgin olive oil and balsamic vinegar. Serve immediately.
GOURMET BURGERS WITH SUN-DRIED TOMATO
This recipe brings together many of the flavors my family enjoys, complete with a surprise in the center of each burger. You can use almost any cheese-Gorgonzola, feta, smoked Gouda, blue or another family favorite. -Aaron Shields, Hamburg, New York
Provided by Taste of Home
Time 50m
Yield 8 servings.
Number Of Ingredients 13
Steps:
- Drain tomatoes, reserving 1/3 cup oil; set aside. In a large skillet, saute sliced onions in 3 Tbsp. reserved oil until softened. Add vinegar. Reduce heat to medium-low; cook, stirring occasionally, until deep golden brown, 30-40 minutes., Meanwhile, chop sun-dried tomatoes and transfer to a large bowl. Add the red onion, seasonings and remaining 7 tsp. of the reserved oil. Crumble beef over mixture and mix lightly but thoroughly. Shape into 16 thin patties. Place 2 tablespoons goat cheese on the center of 8 patties. Top with remaining patties and press edges firmly to seal., Grill burgers, covered, over medium heat until a thermometer reads 160° and juices run clear, 5-7 minutes on each side., Place buns, cut side down, on grill until toasted, 1-2 minutes. Serve burgers on buns with onions and, if desired, mixed greens.
Nutrition Facts : Calories 596 calories, Fat 32g fat (10g saturated fat), Cholesterol 123mg cholesterol, Sodium 588mg sodium, Carbohydrate 36g carbohydrate (7g sugars, Fiber 5g fiber), Protein 42g protein.
SUN-DRIED-TOMATO BURGERS WITH BALSAMIC-GLAZED ONIONS
Categories Beef Tomato Quick & Easy Ground Beef Summer Grill/Barbecue Bon Appétit
Yield Makes 8 servings
Number Of Ingredients 10
Steps:
- Line large baking sheet with parchment paper. Mix ground beef, chopped sun-dried tomatoes, 2 tablespoons reserved tomato oil, grated onion, dried basil, ground cumin, 1/2 teaspoon salt, and 1/4 teaspoon pepper in large bowl. Form mixture into 8 patties. Transfer patties to prepared baking sheet. Cover with plastic wrap and refrigerate at least 1 hour. (Can be prepared 4 hours ahead. Keep chilled.)
- Prepare barbecue (medium-high heat). Heat remaining 4 tablespoons reserved tomato oil in heavy large skillet over medium-high heat. Add sliced onions and sauté until soft and starting to brown, about 10 minutes. Add balsamic vinegar. Sprinkle with salt and pepper. Simmer until onions are deep brown, stirring occasionally, about 10 minutes. Remove from heat. (Can be prepared 1 hour ahead. Let stand at room temperature. Wrap in foil and reheat on grill 10 minutes before serving.)
- Grill burgers until cooked through, about 5 minutes per side. Place 1 burger on bottom half of each bun. Top with onions and bun tops and serve.
SUN-DRIED TOMATO BURGERS
My fiance and I really like Greek food and flavors. I made a meatloaf similar to this once but changed it up into burgers for a fun option when the weather gets warm.-Melissa Obernesser, Utica, New York
Provided by Taste of Home
Categories Lunch
Time 40m
Yield 4 servings.
Number Of Ingredients 14
Steps:
- In a small bowl, mix the first five ingredients. Refrigerate until serving., In a large bowl, combine tomatoes, pesto and Greek seasoning. Add turkey and cheese; mix lightly but thoroughly. Shape into four 1/2-in.-thick patties., On a greased grill rack, grill burgers, covered, over medium heat, or broil 4 in. from heat, 4-6 minutes on each side or until a thermometer reads 165°. Serve on buns with sour cream mixture, artichoke hearts and peppers.
Nutrition Facts : Calories 391 calories, Fat 17g fat (5g saturated fat), Cholesterol 92mg cholesterol, Sodium 640mg sodium, Carbohydrate 30g carbohydrate (8g sugars, Fiber 5g fiber), Protein 31g protein. Diabetic Exchanges
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