Grilled mozzarella cheeseburgers with dried tomato and arugu

1 servings

Ingredients

Quantity Ingredient
1 large Red onion
2 pounds Ground beef
¾ 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
1½ cup Packed arugula; washed well and
; spun dry
⅓ cup Drained bottled dried tomatoes packed in
; oil
¼ 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

FOR THE PESTO

To make the cheeseburgers:

Prepare grill.

Cut six ¼-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 ¾-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.

Spread pesto on both sides of buns and make sandwiches with onion and burgers.

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.

Serves 6.

Gourmet August 1995

Converted by MC_Buster.

Per serving: 4192 Calories (kcal); 317g Total Fat; (68% calories from fat); 179g Protein; 147g Carbohydrate; 772mg Cholesterol; 2068mg Sodium Food Exchanges: 8½ Grain(Starch); 22 ½ Lean Meat; 2 ½ Vegetable; 0 Fruit; 51 Fat; 0 Other Carbohydrates

Converted by MM_Buster v2.0n.

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