Sun-Dried Tomato/Pesto Burger for 2 Recipe

Name: Sun-Dried Tomato/Pesto Burger for 2
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 ounces lean hamburger; 2 garlic cloves, crushed; 2 tablespoons onions, pureed; 2 tablespoons sun-dried tomato pesto; 4 slices mozzarella cheese (good quality); 1 teaspoon hot spice blend (Mrs Dash hot, Denzel's, Jamaican jerk, Peri-Peri cayenne or chili powder, your choice); salt & pepper; 2 teaspoons horseradish (not creamed); 2 kaiser rolls or 2 other hamburger buns; 8 large mushrooms, sliced (optional); 2 slices sweet onions (optional); 2 tablespoons sweet mustard (optional); 2 slices tomatoes, large slices (optional)

Servings: persons

12 ounces lean hamburger
2 garlic cloves, crushed
2 tablespoons onions, pureed
2 tablespoons sun-dried tomato pesto
4 slices mozzarella cheese (good quality)
1 teaspoon hot spice blend (Mrs Dash hot, Denzel's, Jamaican jerk, Peri-Peri cayenne or chili powder, your choice)
salt & pepper
2 teaspoons horseradish (not creamed)
2 kaiser rolls or 2 other hamburger buns
8 large mushrooms, sliced (optional)
2 slices sweet onions (optional)
2 tablespoons sweet mustard (optional)
2 slices tomatoes, large slices (optional)

1
In a chopper (food processor) puree the onion, garlic, sundried tomatoe/pesto sauce Make 4 patties, 2 slightly larger than the other two.
2
Spread the pesto mixture on the two larger patties, not quite to the edge.
3
Spread 1 tsp of horseradish on each of the same two patties.
4
Sprinkle the two patties with the hot spice blend.
5
Add salt and pepper to your taste.
6
Cover with the remaining patties and really seal them.
7
BBQ or pan fry (if you BBQ use the veggie stir fry pan lightly sprayed with oil, be careful they are delicate and fall apart easily because there is no filler to hold together) Meanwhile lightly toast your buns on the inside then cover each 1/2 bun with a slice of Mozzarello and let it get to the melt stage without burning the bun (do this just before the burgers are fully cooked) Sear both sides of the burgers on high heat and then cover your burgers with a lid to finish cooking turn heat to medium low.
8
Put mushrooms beside the burgers, under the lid.
9
Remove buns and add your condiments, tomatoe, mustard onion- whatever you like.

441

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 13 ingredients. The key ingredients include: 12 ounces lean hamburger, 2 garlic cloves, crushed, 2 tablespoons onions, pureed, 2 tablespoons sun-dried tomato pesto, and more.

Yes, Sun-Dried Tomato/Pesto Burger for 2 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.

Sun-Dried Tomato/Pesto Burger for 2

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