Grilled Mozzarella Cheeseburgers with Dried Tomato

Name: Grilled Mozzarella Cheeseburgers with Dried Tomato and Arugula Pesto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 large red onion; 2 pounds ground beef; 3/4 cup dried tomato and arugula pesto, or to taste; 6 ounces mozzarella, cut into 6 slices; olive oil for brushing onion; 6 hamburger buns, grilled lightly if desired; 1 1/2 cups packed arugula, washed well and spun dry; 1/3 cup drained bottled dried tomatoes packed in oil; 1/4 cup olive oil; 3 tablespoons freshly grated Parmesan; 2 tablespoons pine nuts, toasted golden and cooled; 1 large garlic clove, chopped and mashed to a paste with 1/2 teaspoon salt; a pinch sugar

Servings: persons

1 large red onion
2 pounds ground beef
3/4 cup dried tomato and arugula pesto, or to taste
6 ounces mozzarella, cut into 6 slices
olive oil for brushing onion
6 hamburger buns, grilled lightly if desired
1 1/2 cups packed arugula, washed well and spun dry
1/3 cup drained bottled dried tomatoes packed in oil
1/4 cup olive oil
3 tablespoons freshly grated Parmesan
2 tablespoons pine nuts, toasted golden and cooled
1 large garlic clove, chopped and mashed to a paste with 1/2 teaspoon salt
a pinch sugar

1
Prepare grill.
2
Cut six 1/4-inch-thick slices from center of onion and reserve.
3
Divide beef into 6 portions.
4
Form indentation in each portion and spoon rounded teaspoon pesto into each indentation.
5
Form beef portions into six 3/4-inch-thick patties, enclosing pesto completely.
6
Grill patties on an oiled rack set 5 to 6 inches over glowing coals 5 minutes.
7
Turn burgers and grill 3 minutes more.
8
Top burgers with mozzarella and grill 2 minutes more, or until just cooked through.
9
Transfer burgers to a platter and let stand while grilling onion.
10
Brush onion on both sides with oil and grill until softened and browned, about 3 minutes on each side.
11
Spread pesto on both sides of buns and make sandwiches with onion and burgers.
12
In a food processor blend together all ingredients with salt and pepper to taste until smooth.
13
Pesto keeps, surface covered with plastic wrap, chilled, 1 week.

1230

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 large red onion, 2 pounds ground beef, 3/4 cup dried tomato and arugula pesto, or to taste, 6 ounces mozzarella, cut into 6 slices, and more.

Yes, Grilled Mozzarella Cheeseburgers with Dried Tomato and Arugula Pesto falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Grilled Mozzarella Cheeseburgers with Dried Tomato and Arugula Pesto

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions