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Basil Burgers with Sun-Dried Tomato Mayonnaise

 Basil Burgers with Sun-Dried Tomato Mayonnaise
I often end up with a bumper crop of basil and here's a favorite way to use some of it. These burgers feature great Italian flavor. And who can resist their gooey, cheesy centers or the scrumptious topping? —Virginia Kochis, Springfield, Virginia
6 ServingsPrep: 25 min. Grill: 10 min.

Ingredients

  • 1/4 cup sun-dried tomatoes (not packed in oil)
  • 1 cup boiling water
  • 1 cup fat-free mayonnaise
  • 2 teaspoons Worcestershire sauce
  • 1/4 cup fresh basil leaves, coarsely chopped
  • 2 teaspoons Italian seasoning
  • 2 garlic cloves, minced
  • 1/2 teaspoon pepper
  • 1/4 teaspoon salt
  • 1-1/2 pounds ground beef
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    With Johnsonville Italian Sausage.

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  • 3/4 cup shredded part-skim mozzarella cheese
  • 6 whole wheat hamburger buns, split
  • Additional fresh basil leaves, optional

Directions

  • In a small bowl, combine tomatoes and water. Let stand for 5 minutes;
  • drain. In a food processor, combine mayonnaise and tomatoes; cover
  • and process until blended. Chill until serving.
  • In a large bowl, combine the Worcestershire sauce, basil, Italian
  • seasoning, garlic, pepper and salt. Crumble beef over mixture and
  • mix well. Shape into 12 thin patties. Place 2 tablespoons cheese on
  • six patties; top with remaining patties and press edges firmly to

2 of 2

Basil Burgers with Sun-Dried Tomato Mayonnaise (continued)

Directions (continued)

  • seal.
  • Moisten a paper towel with cooking oil; using long-handled tongs,
  • lightly coat the grill rack. Grill burgers, covered, over medium
  • heat or broil 4 in. from the heat for 5-7 minutes on each side or
  • until a meat thermometer reads 160° and juices run clear. Serve
  • on buns with mayonnaise mixture and additional basil if desired.
  • Yield: 6 servings.
Nutritional Facts: 1 burger equals 368 calories, 15 g fat (6 g saturated fat), 83 mg cholesterol, 816 mg sodium, 30 g carbohydrate, 5 g fiber, 30 g protein. Diabetic Exchanges: 4 lean meat, 2 starch, 1/2 fat.
Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.