Mediterranean Burgers
Roasted red peppers and basil season the beef for these burgers. After grilling, they're piled high with arugula, cheese, artichoke hearts, and a caper mayonnaise.
Ingredients
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4 hamburger buns or rolls, split
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1/2 cup mayonnaise
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1 small garlic clove, finely minced
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2 teaspoons jarred capers, rinsed, drained and coarsely chopped
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1/2 teaspoon freshly ground pepper
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1 pound ground sirloin
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1/2 medium onion, finely chopped
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1/3 cup finely chopped roasted red bell pepper (from a 12-ounce jar)
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3 tablespoons plain bread crumbs
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1 tablespoon olive oil, plus additional for grill
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1 tablespoon minced fresh basil
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1 teaspoon dried oregano
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1 teaspoon red wine or sherry vinegar
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3/4 teaspoon minced fresh rosemary
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1/4 teaspoon kosher salt
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4 slices provolone
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5 artichoke hearts (from a 14-oz. can), drained and thinly sliced
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1 cup (1 ounce) arugula
Directions
1.
Preheat grill to gill pan to moderate heat. Grill rolls, cut side down, until just golden, about 1 minute; set aside.
2.
Combine mayonnaise, garlic, capers, and 1/4 teaspoon pepper in a small bowl. Cover and set aside.
3.
Using hands, gently mix sirloin, onion, roasted pepper, bread crumbs, oil, bail, oregano, vinegar, rosemary, salt and remaining 1/4 teaspoon pepper in a medium bowl until just combined. Shape into 4 (1 inch thick) patties.
4.
Lightly oil grill rack or pan. Grill burgers, turning once, about 8 minutes for medium well. Just before removing from grill, top each burger with 1 slice of cheese and heat until slightly melted.
5.
Spread a heaping tablespoon mayonnaise mixture on bottom half of each bun. Layer with artichoke slices, burger and arugula; cover with top half of bun. Serve immediately.
Nutrition information
Calories 820, Total Fat 60 g, Saturated Fat 16 g, Cholesterol 114 mg, Sodium 983 mg, Carbohydrate 36 g, Fiber 5 g, Protein 35 g.
Percent Daily Values are based on a 2,000 calorie diet
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