Creamy Ice Cream Burger #RSC |
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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 4 |
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Ready, Set, Cook! Reynolds Wrap Contest Entry. Growing up on a dairy farm in Western New York, we always had fresh beef, dairy products and a garden to feed the entire neighborhood. Ice cream in our burgers? Why not? My brother put maple syrup in his milk. Yummy! Ingredients:
reynolds wrap foil |
2 lbs fresh 90% lean ground beef |
1/4 cup red onion, finely chopped |
1/4 cup roasted sweet red pepper, finely chopped |
1/4 cup parsley |
2 garlic cloves, minced |
1/2 cup italian breadcrumbs |
1 egg |
1/4 cup ketchup |
1/2 cup perry's vanilla ice cream |
1 tablespoon worcestershire sauce |
1 teaspoon salt |
1 teaspoon pepper |
6 slices monterey jack cheese |
6 slices tomatoes |
1 cup pesto sauce, with |
1/2 teaspoon rosemary |
1/4 cup perry's vanilla ice cream |
Directions:
1. Mix together all ingredients and form into patties.
2. (except cheese,tomatoes and spinach).
3. Line grill with Reynolds wrap. Poke holes, lay burgers on foil. Make a thumb print in the middle of each burger and fill with ice cream. Baste while grilling.
4. Grill until cooked through.
5. Time to build your perfect ice cream burger.
6. Select an onion roll. Brush ice cream on halves, grilled until toasted.
7. Baste burgers with the pesto, rosemary ice cream sauce. Pile high with fresh spinach, roasted red sweet peppers, grilled red onion, tomato, and a slab of cheese.
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