Not that cheeseburgers will ever go out of style, but when the cheese (such as mozzarella, Gruyere or Gouda) is smoked, the burgers take on new interest. Top with slices of yellow or red heirloom tomato.
- Portion size 4 servings
- Credits : Get Grilling: Summer 2007
Ingredients
Burgers:
Method
Slice zucchini lengthwise into 1/4-inch (5 mm) thick slices; place in bowl. Add oil, salt and pepper; toss. Place on greased grill over medium heat; close lid and grill, turning once, until tender, 15 to 20 minutes. (Make-ahead: Let cool on platter; cover and refrigerate for up to 24 hours.)Burgers: In large bowl, beat egg with pesto; stir in bread crumbs, onion, mustard, salt and pepper. Add beef; mix just until combined. Shape into four 3/4-inch (2 cm) thick patties. (Make-ahead: Layer between waxed paper in airtight container; refrigerate for up to 24 hours or freeze for up to 1 month. Thaw in refrigerator.)
Place patties on greased grill over medium heat; close lid and grill, turning once, until digital thermometer inserted sideways into centre reads 160°F (71°C), 12 to 14 minutes. Top with cheese; grill until melted, about 2 minutes. Top with zucchini. Sandwich in buns.
Nutritional facts Per serving: about
- Sodium 951 mg
- Protein 33 g
- Calories 560.0
- Total fat 27 g
- Cholesterol 123 mg
- Saturated fat 9 g
- Total carbohydrate 40 g
%RDI
- Iron 34.0
- Folate 40.0
- Calcium 20.0
- Vitamin A 10.0
- Vitamin C 3.0
