Sun Dried Tomato Burgers Recipes

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SUN-DRIED TOMATO BURGERS

My fiance and I really like Greek food and flavors. I made a meatloaf similar to this once but changed it up into burgers for a fun option when the weather gets warm.-Melissa Obernesser, Utica, New York

Provided by Taste of Home

Categories     Lunch

Time 40m

Yield 4 servings.

Number Of Ingredients 14



Sun-Dried Tomato Burgers image

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.

Nutrition Facts : Calories 391 calories, Fat 17g fat (5g saturated fat), Cholesterol 92mg cholesterol, Sodium 640mg sodium, Carbohydrate 30g carbohydrate (8g sugars, Fiber 5g fiber), Protein 31g protein. Diabetic Exchanges

1/2 cup reduced-fat sour cream
2 teaspoons lemon juice
1 garlic clove, minced
1/4 teaspoon dried oregano
1/4 teaspoon pepper
BURGERS:
1/4 cup oil-packed sun-dried tomatoes, chopped
1/4 cup sun-dried tomato pesto
1 tablespoon salt-free Greek seasoning
1 pound lean ground turkey
1/4 cup crumbled feta cheese
4 whole wheat hamburger buns, split
1/4 cup chopped water-packed artichoke hearts
1/4 cup julienned roasted sweet red peppers

SUN-DRIED TOMATO LAMB BURGERS

These lamb burgers can be made the day before and refrigerated until you're ready to grill. Serve with a cool drink and a tomato-cucumber salad for a refreshing yet hearty meal. -Sheila Sturrock, Coldwater, Ontario

Provided by Taste of Home

Categories     Dinner     Lunch

Time 35m

Yield 4 servings.

Number Of Ingredients 15



Sun-Dried Tomato Lamb Burgers image

Steps:

  • In a large bowl, combine the first 11 ingredients, mixing lightly but thoroughly. Shape into four 1/2-in.-thick patties., Grill burgers, covered, over medium heat until a thermometer reads 160°, 4-5 minutes on each side. Combine butter and garlic powder; spread over cut side of buns. Grill buns over medium heat, cut side down, until toasted, 30-60 seconds. Serve burgers on buns with lettuce leaves, tomato slices, sliced cucumber and additional feta., Freeze option: Cover and freeze uncooked burgers on waxed paper-lined baking sheets until firm. Transfer to freezer containers; return to freezer. To use, grill burgers as directed, increasing time to 6-8 minutes on each side or until a thermometer inserted in center reads 160°.

Nutrition Facts : Calories 501 calories, Fat 26g fat (12g saturated fat), Cholesterol 140mg cholesterol, Sodium 815mg sodium, Carbohydrate 36g carbohydrate (6g sugars, Fiber 3g fiber), Protein 28g protein.

1 pound ground lamb
1/2 cup dry bread crumbs
1 large egg, lightly beaten
1/4 cup crumbled feta cheese
1/4 cup chopped soft sun-dried tomatoes (not packed in oil)
2 tablespoons finely chopped onion
1 tablespoon finely chopped green pepper
1 garlic clove, minced
1 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons butter, softened
1/4 teaspoon garlic powder
4 hamburger buns, split
Lettuce leaves, tomato slices and cucumber slices

SUN-DRIED-TOMATO BURGERS WITH BALSAMIC-GLAZED ONIONS

Categories     Beef     Tomato     Quick & Easy     Ground Beef     Summer     Grill/Barbecue     Bon Appétit

Yield Makes 8 servings

Number Of Ingredients 10



Sun-Dried-Tomato Burgers with Balsamic-Glazed Onions image

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.

3 pounds ground beef
1 1/3 cups chopped drained sun-dried tomatoes packed in oil, 6 tablespoons oil reserved
1/2 cup grated onion
3 tablespoons dried basil
2 teaspoons ground cumin
1/2 teaspoon salt
1/4 teaspoon ground black pepper
3 onions, halved, thinly sliced
1/4 cup balsamic vinegar
8 hamburger buns, toasted

GOURMET BURGERS WITH SUN-DRIED TOMATO

This recipe brings together many of the flavors my family enjoys, complete with a surprise in the center of each burger. You can use almost any cheese-Gorgonzola, feta, smoked Gouda, blue or another family favorite. -Aaron Shields, Hamburg, New York

Provided by Taste of Home

Categories     Dinner     Lunch

Time 50m

Yield 8 servings.

Number Of Ingredients 13



Gourmet Burgers with Sun-Dried Tomato image

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.

Nutrition Facts : Calories 596 calories, Fat 32g fat (10g saturated fat), Cholesterol 123mg cholesterol, Sodium 588mg sodium, Carbohydrate 36g carbohydrate (7g sugars, Fiber 5g fiber), Protein 42g protein.

1 jar (7 ounces) oil-packed sun-dried tomatoes
3 medium onions, halved and thinly sliced
3 tablespoons balsamic vinegar
1/2 cup finely chopped red onion
2 tablespoons dried basil
2 teaspoons ground cumin
2 teaspoons ground chipotle pepper
1/2 teaspoon salt
1/4 teaspoon pepper
3 pounds lean ground beef (90% lean)
1 cup crumbled goat cheese
8 hamburger buns, split
Mixed salad greens, optional

FETA SUN-DRIED TOMATO STUFFED PROSCIUTTO BURGERS

Provided by Food Network

Categories     main-dish

Time 45m

Yield 6 servings

Number Of Ingredients 18



Feta Sun-Dried Tomato Stuffed Prosciutto Burgers image

Steps:

  • In a grill with a cover, prepare a medium-hot fire for direct-heat cooking.
  • In a small bowl, mix together the mayonnaise and basil. Set aside. In another small bowl, combine the feta cheese and tomatoes. Divide into 6 equal portions, forming balls. Set aside. In a large bowl, combine the ground sirloin, eggs, pepper sauce, Italian seasoning, salt, pepper, garlic, bread crumbs, and Parmesan. With hands or a large spoon, gently bring all ingredients together; do not overmix. Form meat mixture into 12 patties. On 6 of the patties, gently place the feta and tomato mixture onto patties, pressing down lightly. Place remaining patties on top, press, and seal edges to totally enclose filling, forming 6 total patties.
  • When the fire is ready, brush the grill rack with vegetable oil. Place patties on grill, cover, and cook for 4 minutes, until bottom is brown. With spatula, turn over patties and cook an additional 4 minutes, or until done to your preference. During the last few minutes of grilling, place focaccia, cut side down, on outer edges of grill to lightly toast.
  • Spread generous portions of basil mayonnaise on cut sides of bread. Place patties on bottom pieces of bread, then top with a slice of prosciutto, a lettuce leaf, and red onion rings. Top with remaining bread and serve.
  • Jenny Flake, Gilbert, AZ

3/4 cup mayonnaise
8 to 10 basil leaves, finely chopped
6 ounces feta cheese, crumbled
1/2 cup drained and chopped sun-dried tomatoes (oil-packed)
2 pounds ground sirloin
2 medium eggs, slightly beaten
1 tablespoon hot pepper sauce (recommended: Tabasco Pepper Sauce)
2 tablespoons dried Italian seasoning, crushed
1 teaspoon salt
1/2 teaspoon freshly ground pepper
3 garlic cloves, minced
1/2 cup dried Italian bread crumbs
1/2 cup freshly grated Parmesan
Vegetable oil, for brushing grill rack
12 sandwich-size focaccia bread squares, about 1/2-inch thick
6 thin slices prosciutto
6 romaine lettuce leaves
6 large paper-thin red onion slices, separated into rings

SUN-DRIED TOMATO BURGERS (LIGHT)

From R. Reisman. I used sun-dried tomatoes in oil and added a bit more breadcrumbs. This burger is soooo good!! :) I love the little sauce that goes with it too!!

Provided by Redsie

Categories     Vegetable

Time 20m

Yield 4 burgers, 4 serving(s)

Number Of Ingredients 10



Sun-Dried Tomato Burgers (Light) image

Steps:

  • To make burgers: In a large bowl, combine all burger ingredients. Form into 4 patties.
  • On a grill sprayed with cooking spray, cook patties on one side over medium heat for 7 minutes. Turn and cook 3 to 8 minutes longer or until cooked through. (Alternatively, bake in preheated 450°F oven for 10 to 15 minutes or until cooked through, turning once.).
  • To make sauce: In a small bowl, mix sauce ingredients. Serve over top of burgers with garnishes (GARNISH: Sliced onions, pickles, tomatoes, and lettuce).

Nutrition Facts : Calories 239.3, Fat 8.7, SaturatedFat 3.2, Cholesterol 124.1, Sodium 498.6, Carbohydrate 10.9, Fiber 1.2, Sugar 2.8, Protein 27.9

1 lb extra lean ground beef
1/4 cup seasoned dry bread crumb
1/4 cup chopped rehydrated sun-dried tomato
3 tablespoons barbecue sauce or 3 tablespoons ketchup
1 egg
2 teaspoons minced garlic
1 teaspoon dried basil
1/2 teaspoon dried oregano
3 tablespoons barbecue sauce
2 teaspoons light mayonnaise

PESTO AND SUN-DRIED TOMATO TORTE

Make-ahead recipe! A buffet table becomes beautiful with lovely layers of cream cheese, pesto and sun-dried tomatoes.

Provided by By Betty Crocker Kitchens

Categories     Appetizer

Time 25m

Yield 40

Number Of Ingredients 6



Pesto and Sun-Dried Tomato Torte image

Steps:

  • In food processor, place cream cheese, Parmesan cheese and garlic. Cover and process until blended. Divide into thirds (about 1 cup each).
  • Line 5-cup mold or 8x4-inch loaf pan with plastic wrap. Spoon one-third of the cheese mixture in bottom of mold; smooth top with spatula. Spoon pesto evenly over cheese layer. Spoon one-third of the cheese mixture over pesto layer; smooth top with spatula. Spoon tomatoes evenly over second cheese layer. Spoon remaining cheese mixture over tomatoes. Strike filled mold on counter to pack down. Cover and refrigerate at least 24 hours.
  • When ready to serve, turn mold upside down onto serving platter and remove plastic wrap. Serve torte with baguette slices.

Nutrition Facts : ServingSize 1 Serving

3 packages (8 oz each) cream cheese, softened
1/2 cup grated Parmesan cheese
3 cloves garlic, finely chopped
1 container (7 oz) refrigerated basil pesto
1 jar (8 oz) minced oil-packed sun-dried tomatoes, well drained
Baguette slices

BEEF & SUN DRIED TOMATO BURGERS

Make and share this Beef & Sun Dried Tomato Burgers recipe from Food.com.

Provided by BonusMeals

Categories     Meat

Time 22m

Yield 6 serving(s)

Number Of Ingredients 9



Beef & Sun Dried Tomato Burgers image

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!

Nutrition Facts : Calories 295.9, Fat 15.7, SaturatedFat 6.7, Cholesterol 118.5, Sodium 486.8, Carbohydrate 11.9, Fiber 1, Sugar 4.2, Protein 27.2

750 g lean beef, mince (5-12% fat)
1 medium red onion (finely diced)
1 garlic clove (finely diced)
4 -6 sun-dried tomatoes (roughly chopped)
1/2 cup fresh breadcrumb
1/4 cup tomato ketchup
1/4 cup fresh basil
1 tablespoon soy sauce
1 egg (whisked)

SUN-DRIED TOMATO BEEF BURGERS

I just got this from Cooking Light. I needed a tomato for my burger, and I didn't have one, so I looked to find a recipe for a burger with sun dried tomatoes. I found this one. I had already added a half envelope of Recipe Secrets to a pound of the burger, but it was amazingly good. I cooked it inside in a saute pan, and it worked perfectly.

Provided by Bliss

Categories     Lunch/Snacks

Time 15m

Yield 6 serving(s)

Number Of Ingredients 10



Sun-Dried Tomato Beef Burgers image

Steps:

  • Place tomatoes in a bowl; cover with boiling water. Let stand 30 minutes or until soft. Drain and finely chop.
  • Prepare grill.
  • Combine tomatoes, shallots, and next 7 ingredients (through garlic). Divide mixture into 6 equal portions, shaping each into a 1/2-inch-thick patty.
  • Place patties on a grill rack coated with cooking spray; grill 5 minutes on each side or until a thermometer registers 160°. Remove from grill; let stand 5 minutes.
  • Place rolls, cut sides down, on grill rack; grill 1 minute or until toasted. Place 1 patty on bottom half of each roll; top each serving with 1 onion slice, 1 lettuce leaf, and top half of roll.

Nutrition Facts : Calories 268, Fat 17.4, SaturatedFat 6.8, Cholesterol 76, Sodium 405.2, Carbohydrate 4.5, Fiber 0.9, Sugar 1.9, Protein 22.8

1/2 cup sun-dried tomato, packed without oil
1/4 cup minced shallot
2 tablespoons Dijon mustard
1 tablespoon balsamic vinegar
1 teaspoon paprika
1/2 teaspoon salt
1/2 teaspoon fresh ground black pepper
1 1/2 lbs ground sirloin
1 garlic clove, minced
cooking spray

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