Name: Grilled Mozzarella Cheeseburgers with Dried Tomato and Arugula Pesto
Yield: Serves 6
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

Recipe information

Yield
Serves 6

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

For the pesto:

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

Preparation

To make the cheeseburgers:
Step 1
Prepare grill.
Step 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.
Step 3
Spread pesto on both sides of buns and make sandwiches with onion and burgers.
To make the pesto:
Step 4
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.

TagsBurger Beef Meat Ground Beef Mozzarella Cheese Dairy Arugula Leafy Greens Vegetable Sun-Dried Tomato Tomato Pine Nut Nut Main Dinner Easy Grilling Food Processor Gourmet

Recipe information

Ingredients

For the pesto:

Preparation

To make the cheeseburgers:

Step 1

Step 2

Step 3

To make the pesto:

Step 4

Recipe notes