| 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.
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