Roasted Pepper-Stuffed Burgers

MAKES: 6 SERVINGS
SERVING SIZE: 1 BURGER
PREP: 20 MINS
FREEZE: 1 HR + UP TO 1 MONTH
STAND: THAW OVERNIGHT

 

 

 


Ingredients

1 1/2 pounds ground beef

1 tablespoon balsamic vinegar

1/2 teaspoon ground black pepper

1/4 teaspoon salt

12 2 inches mozzarella cheese sticks

1/3 cup chopped roasted red sweet peppers

Salt

Ground black pepper

1/3 cup mayonnaise

1 tablespoon basil pesto

6 hamburger buns, split and toasted

3/4 cup fresh basil, arugula, or spinach leaves


Directions
  1. In a large bowl combine ground beef, vinegar, the 1/2 teaspoon black pepper, and the 1/4 teaspoon salt. Working on waxed paper, shape mixture into twelve 4-inch-diameter patties.
  2. Place cheese and roasted peppers on the center of six of the patties. Top with the remaining six patties; pinch edges together to seal.
  3. Place waxed paper with patties on a baking sheet and freeze about 1 hour or until firm. Layer frozen patties between sheets of waxed paper in a freezer container; seal and freeze for up to 1 month.
  4. To serve, thaw in a single layer in the refrigerator overnight. Sprinkle patties with additional salt and black pepper.
  5. For a charcoal or gas grill, place patties on the grill rack directly over medium-high heat. Cover and grill for 10 to 12 minutes or until patties are done (160 degrees F), turning once halfway through grilling.
  6. In a small bowl combine mayonnaise and pesto. Spread cut sides of buns with mayonnaise mixture. Fill buns with burgers and basil leaves.
From the Test Kitchen
BROILING DIRECTIONS:

Preheat broiler. Place patties on the unheated rack of a broiler pan. Broil 4 to 5 inches from the heat for 10 to 12 minutes or until done (160 degrees F), turning once halfway through broiling.


Nutrition Facts (Roasted Pepper-Stuffed Burgers)

Per serving: 570 kcal , 38 g fat (13 g sat. fat , 7 g polyunsaturated fat , 11 g monounsaturated fat ), 99 mg chol. , 796 mg sodium , 24 g carb. , 1 g fiber , 4 g sugar , 32 g pro.