Mile-High Burgers Recipe
- 1 1/2 ounces dry-packed sun-dried tomatoes
- 2 tablespoons low-fat mayonnaise
- 1/3 cup packed fresh basil leaves
- 1 clove garlic, chopped
- 1 1/4 pounds extra lean ground beef
- 1 roasted red pepper, cut into strips
- 2 slices low-fat mozzarella cheese
- 4 large lettuce leaves
- 4 Italian-style sandwich buns
- Coat a grill rack or broiler-pan rack with cooking spray. Preheat the grill or broiler.
- Place the sun-dried tomatoes in a medium bowl. Cover with boiling water and soak for 10 minutes, or until very soft. Drain and discard the liquid. In a food processor, combine the tomatoes, mayonnaise, basil, and garlic. Process until smooth.
- Combine the beef and tomato mixture in the same bowl. Mix just until blended. Shape into 4 burgers.
- Place the burgers on the prepared rack. Cook 4 inches from the heat for 4 minutes per side, or until a thermometer inserted in the center registers 160 degrees F and the meat is no longer pink. Top each burger with a slice of pepper and cheese. Cook for 30 seconds longer, or until the cheese melts.
- Divide the lettuce among the buns. Top each with a burger.
