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Sun-Dried Tomato Burgers Serves 8 3 pounds ground beef (mixture of ground sirloin and ground chuck) 1-1/3 cups chopped drained sun-dried tomatoes packed in oil, 6 tablespoons oil reserved ½ cup grated onion 3 tablespoons dried basil or 1½ tablespoons fresh basil, minced 2 teaspoons ground cumin ½ teaspoon salt ¼ teaspoon pepper 3 onions, halved, thinly sliced ¼ cup balsamic vinegar 8 hamburger buns, toasted Mix ground beef, chopped sun-dried tomatoes, 2 tablespoons reserved tomato oil, grated onion, dried basil, ground cumin, salt and pepper in a large bowl. Form mixture into 8 patties. Put them on a baking sheet, cover with plastic wrap and refrigerate at least 1 hour ( can be prepared 4 hours ahead). Prepare grill (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. Places 1 burger on bottom half of each bun and top with onion and serve with a glass of Stevenot Syrah and enjoy. |
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209 728-3436 winery | 209 728-0638 tasting room