Basil Burgers with Sun-Dried Tomato Mayonnaise |
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Prep Time: 25 Minutes Cook Time: 10 Minutes |
Ready In: 35 Minutes Servings: 6 |
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Ingredients:
1/4 cup(s) sun-dried tomatoes (not packed in oil) |
1 cup(s) boiling water |
1 cup(s) fat-free mayonnaise |
2 teaspoon(s) worcestershire sauce |
1/4 cup(s) fresh basil leaves, coarsely chopped |
2 teaspoon(s) italian seasoning |
2 garlic cloves, minced |
1/2 teaspoon(s) pepper |
1/4 teaspoon(s) salt |
1 1/2 pound(s) lean ground beef (90% lean) |
3/4 cube(s) shredded part-skim mozzarella cheese |
6 whole wheat hamburger buns, split |
/¢ additional fresh basil leaves, optional |
Directions:
1. • 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.
2. • 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.
3. • Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Grill burgers, covered, over medium heat or broil 4 in. from the heat for 5-7 minutes on each side or until a meat thermometer reads 160° and juices run clear. Serve on buns with mayonnaise mixture and additional basil if desired.
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