Roasted Pepper-Stuffed Burgers
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Roasted Pepper-Stuffed Burgers
Directions
- 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.
- Place cheese and roasted peppers on the center of six of the patties. Top with the remaining six patties; pinch edges together to seal.
- 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.
- To serve, thaw in a single layer in the refrigerator overnight. Sprinkle patties with additional salt and black pepper.
- 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.
- 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.