Race Day Burgers Recipe
Race Day Burgers Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
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
MAKES:
8 servings
TOTAL TIME:
Prep: 25 min. Grill: 10 min.
MAKES:
8 servings
TOTAL TIME:
Prep: 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 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.
Originally published as Race Day Burgers in Taste of Home's Holiday & Celebrations Cookbook Annual 2008, p195

Nutritional Facts

1 each: 936 calories, 54g fat (16g saturated fat), 157mg cholesterol, 1275mg sodium, 64g carbohydrate (4g sugars, 4g fiber), 52g protein.

  • 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
  1. 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.
  2. 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 of string cheese on eight patties; top with remaining patties. Press edges firmly to seal.
  3. 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.
Originally published as Race Day Burgers in Taste of Home's Holiday & Celebrations Cookbook Annual 2008, p195

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forRace Day Burgers

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review

Similar Recipes