Recipe:Sun-dried Tomato-Pesto Burgers

Let's enjoy cooking !!

Goat cheese, pepperoncini peppers, and fresh sun-dried tomato-pesto will soon be your favorite burger toppings after you try this recipe!
 

Yield:

Makes 6 servings 

Ingredients

1 pound ground sirloin

1 pound ground chuck

1 teaspoon salt

1/2 teaspoon freshly ground pepper

1 (3-oz.) package sun-dried tomato halves, chopped

1 garlic clove, pressed

Homemade Hamburger Buns –

Ingredients

1 (48-oz.) package frozen white bread dough loaves

1 large egg

2 tablespoons sesame seeds or poppy seeds (optional)

Preparation

1. Let dough stand at room temperature for 15 minutes. Cut dough into 12 equal portions. Place dough portions on a lightly greased 15- x 10-inch jelly-roll pan. Let rise in a warm place (85°), free from drafts, 30 minutes or until doubled in bulk.

2. Shape each dough portion into a 5-inch circle, and place on lightly greased jelly-roll pan. Whisk together egg and 2 Tbsp. water. Brush dough lightly with egg mixture; sprinkle with sesame seeds, if desired.

3. Let rise in a warm place (85°), free from drafts, 1 hour or until doubled in bulk.

4. Preheat oven to 400°. Bake rolls 20 to 22 minutes or until browned. Let stand 15 minutes. Cut rolls in half crosswise;

Toppings: refrigerated pesto, sliced goat cheese, and sliced pepperoncini salad peppers

Preparation

1. Preheat grill to 350° to 400° (medium-high) heat. Combine first 4 ingredients gently. Stir chopped sun-dried tomatoes and garlic into meat mixture. Shape mixture into 6 (5-inch) patties.

2. Grill, covered with grill lid, 4 to 5 minutes on each side or until beef is no longer pink in centres. Serve on Homemade Hamburger Buns. Top each burger with refrigerated pesto, sliced goat cheese, and sliced pepperoncini salad peppers.