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
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 AND BLUE CHEESE BURGER RECIPE BY CLUCK 'N MOO BURGERS
Get a kick out of this flavorful burger without the full guilt of all beef! Use Cluck 'n Moo prepared burgers that are half-chicken (50%) and half-beef (50%) burger, made from antibiotic and hormone free, humanely raised chickens and grass-fed cows. The Cluck n' Moo's innovative "Smashed Burger" blend offers 52% less fat, 34% less calories and 55% less saturated fat than a regular all beef burger. The patties are also Gluten Free.
Provided by Apultz
Time 11m59S
Yield 12
Number Of Ingredients 11
Steps:
- • In a large bowl, mix the ground beef, sun-dried tomatoes, blue cheese, chives, steak sauce, hot pepper sauce, Worcestershire sauce, black pepper, salt and mustard. Cover and refrigerate for 2 hours. • Preheat an outdoor grill for high heat. Gently form mixture into twelve equally sized patties. • Grill burgers for five minutes per side, or to desired doneness. Serve on rolls.
BLUE CHEESE BURGERS
Hamburgers? Yes. But basic fare? Definitely not! What a treat they are, and the wise cook will make up a dozen or so for the freezer. If you like blue cheese, you'll never forget these burgers.
Provided by QUIKSMYLE
Categories Main Dish Recipes Burger Recipes
Time 2h25m
Yield 12
Number Of Ingredients 9
Steps:
- In a large bowl, mix the ground beef, blue cheese, chives, hot pepper sauce, Worcestershire sauce, black pepper, salt, and mustard. Cover, and refrigerate for 2 hours.
- Preheat grill for high heat. Gently form the burger mixture into about 12 patties.
- Oil the grill grate. Grill patties 5 minutes per side, or until well done. Serve on rolls.
Nutrition Facts : Calories 347.6 calories, Carbohydrate 19.6 g, Cholesterol 81.1 mg, Fat 20.5 g, Fiber 2.1 g, Protein 27.2 g, SaturatedFat 7.9 g, Sodium 765.4 mg, Sugar 3.1 g
BLUE CHEESE & SUN-DRIED TOMATO DRESSING
This is great with spinach salad and garlic croutons. Also great with romaine lettuce, celery and buffalo shrimp. It can even be used on sandwiches.
Provided by Dancer
Categories Salad Dressings
Time 10m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- In a food processor or blender combine all ingredients except the 1 cup of the blue cheese and sun dried tomatoes.
- Blend until smooth and creamy.
- Place in a bowl and add the sun dried tomatoes and remaining blue cheese, mix well.
- Refrigerate until needed.
Nutrition Facts : Calories 1053.2, Fat 93.8, SaturatedFat 44.5, Cholesterol 151.8, Sodium 3182.8, Carbohydrate 21.6, Fiber 1.8, Sugar 7.3, Protein 34
BEEF & SUN DRIED TOMATO BURGERS
Make and share this Beef & Sun Dried Tomato Burgers recipe from Food.com.
Provided by BonusMeals
Categories Meat
Time 22m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Combine all ingredients in a large bowl, adjusting quantities to taste (I've never measured). The soy sauce is used in place of salt, apparently it doesn't dry the meat out like salt would and adds extra flavour (tip from the Chris Evans show on BBC Radio 2).
- Mix thoroughly by hand.
- Cover with cling film and place in the fridge for at least an hour.
- Form into patties and fry/bbq until browned.
- Enjoy!
Nutrition Facts : Calories 295.9, Fat 15.7, SaturatedFat 6.7, Cholesterol 118.5, Sodium 486.8, Carbohydrate 11.9, Fiber 1, Sugar 4.2, Protein 27.2
INWOOD HAMBURGERS
These were born in Inwood, NY, where I live, in honor of the farmer's market that sells the freshest ingredients every Saturday. It is an alternate version of the All-American favorite. Serve with 'the works' (onions, relish, mustard, ketchup, mayo) on toasted English muffins.
Provided by Chester
Categories Main Dish Recipes Burger Recipes Hamburgers
Time 35m
Yield 8
Number Of Ingredients 12
Steps:
- Mix the beef, sun-dried tomato, green onions, garlic, bell pepper, egg, bread crumbs, Worcestershire sauce, salt, and pepper together in a bowl using your hands to assure the ingredients are equally integrated. Form into 8 1/2-inch thick patties.
- Heat the vegetable oil in a skillet over medium-high heat. Cook the burgers in the hot skillet until cooked to your desired degree of doneness, 5 to 6 minutes per side for well done. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C). Serve on the toasted English muffins.
Nutrition Facts : Calories 336.1 calories, Carbohydrate 29 g, Cholesterol 71.5 mg, Fat 17.5 g, Fiber 0.5 g, Protein 15.4 g, SaturatedFat 6.6 g, Sodium 281.9 mg, Sugar 0.9 g
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.
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- Brush the portobellos and onions with oil, season with salt and pepper and grill for approximately five minutes per side or until dark grill marks have formed and slightly softened. Set aside and once cool enough to manage, thinly slice the mushrooms.
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