Sun Dried Tomato Burgers Topped With Sauteed Balsamic Onions
Prep Time: 0:15
Total Time: 1:30
Servings: 4
Ingredients:
1 pound Organic Prairie Ground Beef
1/2 cup sun-dried tomatoes, oil-packed (drained and chopped - save the oil)
1/2 medium onion (minced)
3 cloves fresh garlic (minced)
1 tablespoon dried basil
3/4 teaspoon cumin
1/4 teaspoon sea salt
1/8 teaspoon black pepper
1 1/2 medium red onions (halved and sliced thin)
1/4 cup balsamic vinegar
extra virgin olive oil
4 slices Organic Valley Deli-Sliced Reduced Fat Monterey Jack Cheese (optional)
Instructions:
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.
Nutrition Info:
Per Serving (excluding unknown items): 371 Calories; 25g Fat (62.6% calories from fat); 22g Protein; 12g Carbohydrate; 3g Dietary Fiber; 86mg Cholesterol; 234mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 1/2 Fat.
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