Title: Grilled Mozzarella Cheeseburgers with Dried Tomato And Arugu
Categories: August 1995
Yield: 1 servings

1 lg Red onion
2 lb Ground beef
3/4 c Dried tomato and arugula
-pesto; or to taste
6 oz Mozzarella; cut into 6
-slices
Olive oil for brushing onion
6 Hamburger buns; grilled
-lightly if
; desired

-------------------------------FOR THE PESTO-------------------------------
1 1/2 c Packed arugula; washed well
-and
; spun dry
1/3 c Drained bottled dried
-tomatoes packed in
; oil
1/4 c Olive oil
3 tb Freshly grated Parmesan
2 tb Pine nuts; toasted golden
-and
; cooled
1 lg Garlic clove; chopped and
-mashed
; to a paste with 1/2
; teaspoon salt
A pinch sugar

To make the cheeseburgers:

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.

To make the pesto:

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.

Serves 6.

Gourmet August 1995

Converted by MC_Buster.

Per serving: 4192 Calories (kcal); 317g Total Fat; (68% calories from fat);
179g Protein; 147g Carbohydrate; 772mg Cholesterol; 2068mg Sodium Food
Exchanges: 8 1/2 Grain(Starch); 22 1/2 Lean Meat; 2 1/2 Vegetable; 0 Fruit;
51 Fat; 0 Other Carbohydrates

Converted by MM_Buster v2.0n.