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RECIPES | Pizza and Sandwiches |
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| | The key to a delicious stuffed burger is making sure the filling doesn’t ooze out during cooking. When you place the stuffing on a patty, leave a border so you can properly seal the burger.
BURGERS
1 1/2 lb. ground beef chuck (80% lean)
1 teaspoon salt
3/4 teaspoon freshly ground pepper
2 cups firmly packed spinach
1 cup (4 oz.) shredded mozzarella cheese
1/4 cup purchased basil pesto
4 large sesame hamburger buns, split
1 cup loosely packed arugula
MAYONNAISE
1/3 cup mayonnaise
2 tablespoons chopped oil-packed sun-dried tomatoes
1 tablespoon grated Parmigiano-Reggiano cheese
1 tablespoon chopped capers
1. In medium bowl, gently mix together beef, salt and pepper. Using generous 1/3 cup per patty, shape mixture into 8 (3 1/2-inch) patties 1/2 inch thick. Refrigerate while preparing stuffing.
2. Place spinach in dry large saucepan. Cover and cook over medium-high heat 1 to 2 minutes or until wilted, stirring occasionally. Drain; cool. Squeeze out any excess moisture. Chop; place in medium bowl. Stir in mozzarella cheese and pesto.
3. Mound about 1/4 cup packed stuffing in center of 4 patties; cover with remaining 4 patties, sealing edges by pressing firmly together with fingers. Gently press center of patties to eliminate mounding.
4. Heat grill. Place burgers on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals; cover grill. Grill 10 to 12 minutes or until thoroughly cooked and no longer pink in center, turning once.
5. Meanwhile, in small bowl, whisk together all mayonnaise ingredients. Place buns on grill; grill 30 to 60 seconds or until lightly toasted. Spread each bun with 2 tablespoons of the mayonnaise. Top burgers with arugula.
4 sandwiches
PER SANDWICH: 785 calories, 51.5 g total fat (16 g saturated fat), 46 g protein, 33 g carbohydrate, 130 mg cholesterol, 1425 mg sodium, 2.5 g fiber | |
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