Grilled Mozzarella Cheeseburgers with Dried Tomato and Arugula Pesto

  1. Prepare grill.
  2. Cut six 1/4-inch-thick slices from center of onion and reserve.
  3. Divide beef into 6 portions.
  4. Form indentation in each portion and spoon rounded teaspoon pesto into each indentation.
  5. Form beef portions into six 3/4-inch-thick patties, enclosing pesto completely.
  6. Grill patties on an oiled rack set 5 to 6 inches over glowing coals 5 minutes.
  7. Turn burgers and grill 3 minutes more.
  8. Top burgers with mozzarella and grill 2 minutes more, or until just cooked through.
  9. Transfer burgers to a platter and let stand while grilling onion.
  10. Brush onion on both sides with oil and grill until softened and browned, about 3 minutes on each side.
  11. Spread pesto on both sides of buns and make sandwiches with onion and burgers.
  12. In a food processor blend together all ingredients with salt and pepper to taste until smooth.
  13. Pesto keeps, surface covered with plastic wrap, chilled, 1 week.
  14. 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)

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