Sun Dried Tomato And Blue Cheese Burgers Food

SUN-DRIED TOMATO BURGERS

Steps:

• In a small bowl, mix the first five ingredients. Refrigerate until serving., In a large bowl, combine tomatoes, pesto and Greek seasoning. Add turkey and cheese; mix lightly but thoroughly. Shape into four 1/2-in.-thick patties., On a greased grill rack, grill burgers, covered, over medium heat, or broil 4 in. from heat, 4-6 minutes on each side or until a thermometer reads 165°. Serve on buns with sour cream mixture, artichoke hearts and peppers.

SUN-DRIED TOMATO AND BLUE CHEESE BURGERS

Steps:

• In a large bowl, mix the ground beef, sun-dried tomatoes, blue cheese, chives, steak sauce, hot pepper sauce, Worcestershire sauce, black pepper, salt, and mustard. Cover and refrigerate for two hours.
• Preheat an outdoor grill for high heat. Gently form mixture into twelve equally-sized patties.
• Grill burgers for five minutes per side, or to desired doneness. Serve on rolls.

TURKEY MEATLOAF WITH FETA AND SUN-DRIED TOMATOES

Steps:

• Place an oven rack in the center of the oven. Preheat the oven to 375 degrees F.
• Spray a 9 by 5-inch loaf pan with cooking spray.
• In a large bowl, stir together the bread crumbs, parsley, sun-dried tomatoes, garlic, if using, eggs, milk, feta, salt, and pepper. Add the turkey and gently stir to combine, being careful not to overwork the meat.
• Carefully pack the meat mixture into the prepared pan and bake until the internal temperature registers 165 degrees F on an instant-read thermometer, about 45 minutes. Remove from the oven and let rest for 5 minutes. Transfer to a cutting board and slice. Put on a serving platter and serve.

GOURMET BURGERS WITH SUN-DRIED TOMATO

Steps:

• Drain tomatoes, reserving 1/3 cup oil; set aside. In a large skillet, saute sliced onions in 3 Tbsp. reserved oil until softened. Add vinegar. Reduce heat to medium-low; cook, stirring occasionally, until deep golden brown, 30-40 minutes., Meanwhile, chop sun-dried tomatoes and transfer to a large bowl. Add the red onion, seasonings and remaining 7 tsp. of the reserved oil. Crumble beef over mixture and mix lightly but thoroughly. Shape into 16 thin patties. Place 2 tablespoons goat cheese on the center of 8 patties. Top with remaining patties and press edges firmly to seal., Grill burgers, covered, over medium heat until a thermometer reads 160° and juices run clear, 5-7 minutes on each side., Place buns, cut side down, on grill until toasted, 1-2 minutes. Serve burgers on buns with onions and, if desired, mixed greens.

BLUE CHEESE & SUN-DRIED TOMATO DRESSING

Steps:

• In a food processor or blender combine all ingredients except the 1 cup of the blue cheese and sun dried tomatoes.
• Blend until smooth and creamy.
• Place in a bowl and add the sun dried tomatoes and remaining blue cheese, mix well.
• Refrigerate until needed.

BEEF & SUN DRIED TOMATO BURGERS

Steps:

• Combine all ingredients in a large bowl, adjusting quantities to taste (I've never measured). The soy sauce is used in place of salt, apparently it doesn't dry the meat out like salt would and adds extra flavour (tip from the Chris Evans show on BBC Radio 2).
• Mix thoroughly by hand.
• Cover with cling film and place in the fridge for at least an hour.
• Form into patties and fry/bbq until browned.
• Enjoy!

SUN-DRIED TOMATO AND BLUE CHEESE BURGER RECIPE BY CLUCK 'N MOO BURGERS

Steps:

• • In a large bowl, mix the ground beef, sun-dried tomatoes, blue cheese, chives, steak sauce, hot pepper sauce, Worcestershire sauce, black pepper, salt and mustard. Cover and refrigerate for 2 hours. • Preheat an outdoor grill for high heat. Gently form mixture into twelve equally sized patties. • Grill burgers for five minutes per side, or to desired doneness. Serve on rolls.

SUN-DRIED-TOMATO BURGERS WITH BALSAMIC-GLAZED ONIONS

Steps:

• Line large baking sheet with parchment paper. Mix ground beef, chopped sun-dried tomatoes, 2 tablespoons reserved tomato oil, grated onion, dried basil, ground cumin, 1/2 teaspoon salt, and 1/4 teaspoon pepper in large bowl. Form mixture into 8 patties. Transfer patties to prepared baking sheet. Cover with plastic wrap and refrigerate at least 1 hour. (Can be prepared 4 hours ahead. Keep chilled.)
• Prepare barbecue (medium-high heat). Heat remaining 4 tablespoons reserved tomato oil in heavy large skillet over medium-high heat. Add sliced onions and sauté until soft and starting to brown, about 10 minutes. Add balsamic vinegar. Sprinkle with salt and pepper. Simmer until onions are deep brown, stirring occasionally, about 10 minutes. Remove from heat. (Can be prepared 1 hour ahead. Let stand at room temperature. Wrap in foil and reheat on grill 10 minutes before serving.)
• Grill burgers until cooked through, about 5 minutes per side. Place 1 burger on bottom half of each bun. Top with onions and bun tops and serve.

BASIL BURGERS WITH SUN-DRIED TOMATO MAYO

Steps:

• Place the tomatoes in a small bowl and pour the boiling water over them. Let sit for 5 minutes and then drain. Combine drained tomatoes and mayonnaise in a food processor and pulse until blended. Scoop into a bowl and refrigerate until serving.
• Place the Worcestershire sauce, basil, Italian seasoning, garlic, pepper, salt and ground beef in a large bowl and combine thoroughly. Separate and form the meat mixture into 12 thin patties. In the center of 6 of the patties, place 1 tablespoon of mozzarella cheese. Cover the cheese with the six remaining patties and squeeze the edges together to seal, forming one larger patty with cheese in the center.
• Grill burgers, covered, over medium heat on a grill or broil 4 inches from the heat for 5-7 minutes on each side or until cooked through. Place each burger on a bun, spread the mayonnaise evenly over the burgers and top with additional basil leaves as desired.

SPINACH AND SUN-DRIED TOMATO BURGERS W/ FETA CHEESE

Steps:

• 1. Mix all ingredients in one bowl and make into 1 to 1 1/2 inch thick patties. Grill until no longer pink in the middle. Serve with all your favorite fixings!