Sun Dried Tomato Burgers Topped With Sauteed Balsamic Onions

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  • 1 pound Organic Prairie Ground Beef
  • 12 cup drained and chopped, save the oil sun-dried tomatoes (oil-packed)
  • 12 onion, minced
  • 3 fresh garlic cloves, minced
  • 1 tablespoon dried basil
  • 34 teaspoon cumin
  • 14 teaspoon sea salt
  • 18 teaspoon black pepper
  • 1 12 red onions, halved and sliced thin
  • 14 cup balsamic vinegar
  • extra virgin olive oil
  • 4 Organic Valley Deli-Sliced Reduced Fat Monterey Jack Cheese slices (optional)


Mix ground beef, chopped sun-dried tomatoes, minced garlic and onion, dried basil, ground cumin, 1/4 teaspoon sea salt, and 1/8 teaspoon black pepper in large glass bowl. Cover with plastic wrap and refrigerate at least 1 hour. Can be prepared 4 hours ahead. Keep chilled.

Prepare BBQ Grill: set to medium-high heat.

Heat reserved tomato oil in heavy large skillet over medium-high heat. Add thinly sliced onions and saute until soft and starting to brown, about 5 minutes. Add balsamic vinegar. Sprinkle with sea salt and black pepper. Simmer until onions are deep brown, stirring occasionally, about 10 minutes. Remove from heat.
Please note: Can be prepared 1 hour ahead. Let stand at room temperature. Wrap in foil and reheat on grill 10 minutes prior to service.

Grill burgers until cooked through, about 5 minutes per side. Top with slices of Monterey Jack if desired. Arrange burger on your favorite bun or atop seasonal greens. Top with balsamic onions and enjoy.

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