JUICY SUN- DRIED TOMATO BURGERS
THIS RECIPE came about after I experimented with a sun- dried tomato and caper tapenade that a friend, the own er of Gaea Foods, produces in Greece. You can find the product in high- end supermarkets throughout the United States or substitute chopped sun- dried tomatoes packed in olive oil.
- 1 cup chopped sun- dried tomatoes in olive oil
- 1⁄2 medium red onion
- 1 pound ground chuck or sirloin
- 1 pound ground pork
- 2 tablespoons dried basil
- 2 teaspoons dried
- Greek oregano
- Salt and freshly ground black pepper to taste
- Vegetable oil for brushing grill rack
- 6 (1⁄4- inch) slices fresh mozzarella
- 6 hamburger buns
- 1 large red onion, sliced
- into thin rings
- 18 arugula or large basil leaves, trimmed
Instructions:
- Drain the tomatoes and set aside their oil. Pulverize the chopped tomatoes at high speed in a food pro cessor. Remove and set aside. Repeat with the onion, pro cessing until almost liquid.
- Combine the ground beef and pork, puréed tomatoes, puréed onion and its juices, 3 tablespoons of the tomato oil, the basil, oregano, and salt and pepper and knead well so that all the ingredients are evenly combined.
- Shape the burgers into six equal patties. Cover and refrigerate for 30 minutes.
- Heat the grill to medium- hot and lightly oil the grill rack.
- Grill the burgers about 5 minutes per side for medium. Add one slice of mozzarella to the top of each burger, and as soon as it begins to melt, remove the burger.
- Lightly grill the buns. Serve the burgers on the buns and top with a few thin slices of onion and the arugula or basil leaves.