Print Options

Back to Race Day Burgers >

Include these items:

Taste of Home Logo

Race Day Burgers

 Race Day Burgers
My garden produced a bumper crop of basil one year and I needed ways to use it all. I added it to these burgers and now it is one of our family's comfort foods.—Virginia Kochis, Springfield, Virginia
8 ServingsPrep: 25 min. Grill: 10 min.

Ingredients

  • 4 sun-dried tomatoes (not packed in oil)
  • 1 cup boiling water
  • 1 cup mayonnaise
  • 4 pieces string cheese
  • 1/2 cup minced fresh basil
  • 4 teaspoons Worcestershire sauce
  • 4 teaspoons Italian seasoning
  • 4 garlic cloves, minced
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 3 pounds ground beef
  • 2 loaves (14 ounces each) ciabatta bread, halved lengthwise
  • 4 slices part-skim mozzarella cheese
  • Fresh basil leaves

Directions

  • Place tomatoes and water in a small bowl; let stand for 5 minutes.
  • Drain well; place tomatoes in a food processor. Add mayonnaise;
  • cover and process until blended. Transfer to a bowl; cover and
  • refrigerate until serving.
  • Cut each piece of string cheese in half lengthwise and widthwise; set
  • aside. In a large bowl, combine the minced basil, Worcestershire
  • sauce, Italian seasoning, garlic, salt and pepper. Crumble beef over
  • mixture and mix well. Shape into 16 thin patties. Place two pieces

2 of 2

Race Day Burgers (continued)

Directions (continued)

  • of string cheese on eight patties; top with remaining patties. Press
  • edges firmly to seal.
  • Grill patties, covered, over medium heat for 5-7 minutes on each side
  • or until meat is no longer pink. Place four burgers on the bottom of
  • each loaf of bread; top with mozzarella cheese, basil leaves and
  • tomato mayonnaise. Replace bread tops. Cut each loaf into four
  • servings.
  • Yield: 8 servings.
Nutritional Facts: 1 serving with 2 tablespoons mayonnaise equals 936 calories, 54 g fat (16 g saturated fat), 157 mg cholesterol, 1,275 mg sodium, 64 g carbohydrate, 4 g fiber, 52 g protein.
Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.