Grilled Mozzarella Cheeseburgers With Dried Tomato And Ar

The purpose of reading, explaining and applying a portion of Scripture is to obey the command to “preach the Word.” In no other way may we expect to experience the presence and power of the Holy Spirit in our preaching. He did not spend thousands of years producing the Old and New Testaments…only to ignore it! What He “moved” men to write He now motivates us to preach. He has not promised to bless our word; that promise extends only to His own (Isa. 55:10, 11).

Jay Adams

CATEGORY	CUISINE	TAG	YIELD
Meats, Grains		August 1995	1	Servings

INGREDIENTS

1		Red onion
2	lb	Ground beef
3/4	c	Dried tomato and arugula
		pesto or to taste
6	oz	Mozzarella, cut into 6
		slices
		Olive oil for brushing onion
6		Hamburger buns, grilled
		lightly if
		desired
1 1/2	c	Packed arugula, washed well
		and
		spun dry
1/3	c	Drained bottled dried
		tomatoes packed in
		oil
1/4	c	Olive oil
3	T	Freshly grated Parmesan
2	T	Pine nuts, toasted golden
		and
		cooled
1		Garlic clove, chopped and
		mashed
		to a paste with 1/2
		teaspoon salt
		A pinch sugar

INSTRUCTIONS

To make the cheeseburgers:  Prepare grill.  Cut six 1/4-inch-thick
slices from center of onion and reserve.  Divide beef into 6 portions.
Form indentation in each portion and  spoon rounded teaspoon pesto into
each indentation. Form beef  portions into six 3/4-inch-thick patties,
enclosing pesto completely.  Grill patties on an oiled rack set 5 to 6
inches over glowing coals 5  minutes. Turn burgers and grill 3 minutes
more. Top burgers with  mozzarella and grill 2 minutes more, or until
just cooked through.  Transfer burgers to a platter and let stand while
grilling onion.  Brush onion on both sides with oil and grill until
softened and  browned, about 3 minutes on each side.  Spread pesto on
both sides of buns and make sandwiches with onion and  burgers.  To
make the pesto:  In a food processor blend together all ingredients
with salt and  pepper to taste until smooth. Pesto keeps, surface
covered with  plastic wrap, chilled, 1 week. Makes about 1 cup.  Serves
6.  Gourmet August 1995  Converted by MC_Buster.  Per serving: 4192
Calories (kcal); 317g Total Fat; (68% calories from  fat); 179g
Protein; 147g Carbohydrate; 772mg Cholesterol; 2068mg  Sodium Food
Exchanges: 8 1/2 Grain(Starch); 22 1/2 Lean Meat; 2 1/2  Vegetable; 0
Fruit; 51 Fat; 0 Other Carbohydrates  Converted by MM_Buster v2.0n.

A Message from our Provider:

“Jesus Christ! The answer is on everyone’s lips”