Grilled Mozzarella Cheeseburgers with Dried Tomato and Arugula Pesto
- 1 large red onion
- 2 pounds ground beef
- 3/4 cup dried tomato and arugula pesto, or to taste
- 6 ounces mozzarella, cut into 6 slices
- olive oil for brushing onion
- 6 hamburger buns, grilled lightly if desired
- 1 1/2 cups packed arugula, washed well and spun dry
- 1/3 cup drained bottled dried tomatoes packed in oil
- 1/4 cup olive oil
- 3 tablespoons freshly grated Parmesan
- 2 tablespoons pine nuts, toasted golden and cooled
- 1 large garlic clove, chopped and mashed to a paste with 1/2 teaspoon salt
- a pinch sugar
- Prepare grill.
- Cut six 1/4-inch-thick slices from center of onion and reserve.
- Divide beef into 6 portions.
- Form indentation in each portion and spoon rounded teaspoon pesto into each indentation.
- Form beef portions into six 3/4-inch-thick patties, enclosing pesto completely.
- Grill patties on an oiled rack set 5 to 6 inches over glowing coals 5 minutes.
- Turn burgers and grill 3 minutes more.
- Top burgers with mozzarella and grill 2 minutes more, or until just cooked through.
- Transfer burgers to a platter and let stand while grilling onion.
- Brush onion on both sides with oil and grill until softened and browned, about 3 minutes on each side.
- Spread pesto on both sides of buns and make sandwiches with onion and burgers.
- In a food processor blend together all ingredients with salt and pepper to taste until smooth.
- Pesto keeps, surface covered with plastic wrap, chilled, 1 week.
- Makes about 1 cup.
red onion, ground beef, tomato, mozzarella, olive oil, buns, arugula, tomatoes, olive oil, freshly grated parmesan, pine nuts, garlic, sugar
Taken from www.epicurious.com/recipes/food/views/grilled-mozzarella-cheeseburgers-with-dried-tomato-and-arugula-pesto-12456 (may not work)