Smoky Pesto Cheeseburgers
This recipe makes 4 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 560 |
| pro | 33 g |
| total fat | 27 g |
| sat. fat | 9 g |
| carb | 40 g |
| fibre | 4 g |
| chol | 123 mg |
| sodium | 951 mg |
| % RDI: | - |
| calcium | 20 |
| iron | 34 |
| vit A | 10 |
| vit C | 3 |
| folate | 40 |
- Portion size: 4
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.
Ingredients
- 1 1zucchinizucchinis
- 1 tbsp 1tbspvegetable oil
- 1 pinch 1pinchsalt
- 1 pinch 1pinchpepper
- 1/2 cup 1/2cupshredded smoked mozzarella cheese
- 4 4sesame seed buns Burgers:
- 1 1eggeggs
- 2 tbsp 2tbsppesto
- 1/4 cup 1/4cupdry breadcrumbs
- 1 1small onion, grated
- 1 tbsp 1tbspDijon mustard
- 1/2 tsp 1/2tspsalt
- 1/4 tsp 1/4tsppepper
- 1 lb 1lblean ground beef
Preparation
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.
Source : Get Grilling: Summer 2007
