Sun Dried Tomato Beef Burgers Recipes

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BEEF & SUN DRIED TOMATO BURGERS



Beef & Sun Dried Tomato Burgers image

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

750 g lean beef, mince (5-12% fat)
1 medium red onion (finely diced)
1 garlic clove (finely diced)
4 -6 sun-dried tomatoes (roughly chopped)
1/2 cup fresh breadcrumb
1/4 cup tomato ketchup
1/4 cup fresh basil
1 tablespoon soy sauce
1 egg (whisked)

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

SUN-DRIED-TOMATO BURGERS WITH BALSAMIC-GLAZED ONIONS



Sun-Dried-Tomato Burgers with Balsamic-Glazed Onions image

Categories     Beef     Tomato     Quick & Easy     Ground Beef     Summer     Grill/Barbecue     Bon Appétit

Yield Makes 8 servings

Number Of Ingredients 10

3 pounds ground beef
1 1/3 cups chopped drained sun-dried tomatoes packed in oil, 6 tablespoons oil reserved
1/2 cup grated onion
3 tablespoons dried basil
2 teaspoons ground cumin
1/2 teaspoon salt
1/4 teaspoon ground black pepper
3 onions, halved, thinly sliced
1/4 cup balsamic vinegar
8 hamburger buns, toasted

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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