Grilled Mozzarella Cheeseburgers with Dried Tomato and Arugula Pesto |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
1 large red onion |
2 pounds ground beef |
3/4 cup dried tomato and arugula pesto, or to taste |
6 ounces mozzarella, cut into 6 slices |
olive oil for brushing onion |
6 hamburger buns, grilled lightly if desired |
1 1/2 cups packed arugula, washed well and spun dry |
1/3 cup drained bottled dried tomatoes packed in oil |
1/4 cup olive oil |
3 tablespoons freshly grated parmesan |
2 tablespoons pine nuts, toasted golden and cooled |
1 large garlic clove, chopped and mashed to a paste with 1/2 teaspoon salt |
a pinch sugar |
Directions:
1. To make the cheeseburgers: Prepare grill.
2. Cut six 1/4-inch-thick slices from center of onion and reserve. Divide beef into 6 portions. Form indentation in each portion and spoon rounded teaspoon pesto into each indentation. Form beef portions into six 3/4-inch-thick patties, enclosing pesto completely. Grill patties on an oiled rack set 5 to 6 inches over glowing coals 5 minutes. Turn burgers and grill 3 minutes more. Top burgers with mozzarella and grill 2 minutes more, or until just cooked through. Transfer burgers to a platter and let stand while grilling onion. Brush onion on both sides with oil and grill until softened and browned, about 3 minutes on each side.
3. Spread pesto on both sides of buns and make sandwiches with onion and burgers.
4. To make the pesto: In a food processor blend together all ingredients with salt and pepper to taste until smooth. Pesto keeps, surface covered with plastic wrap, chilled, 1 week. Makes about 1 cup.
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