| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
|
August 1995 |
1 |
servings |
INGREDIENTS
| 1 |
lg |
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 |
tb |
Freshly grated Parmesan |
| 2 |
tb |
Pine nuts; toasted golden and |
|
|
; cooled |
| 1 |
lg |
Garlic clove; chopped and mashed |
|
|
; to a paste with 1/2 |
|
|
; teaspoon salt |
|
|
A pinch sugar |
INSTRUCTIONS
FOR THE PESTO
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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