Basil thrives in my backyard and I am often blessed with a bumper crop. Here’s one of my favorite ways to use some of it. No one can resist the gooey, cheesy centers.
—VIRGINIA KOCHIS SPRINGFIELD, VA
PREP: 25 MIN. • GRILL: 10 MIN. • MAKES: 6 SERVINGS
1/4 cup sun-dried tomatoes (not packed in oil)
1 cup boiling water
1 cup fat-free mayonnaise
2 teaspoons Worcestershire sauce
1/4 cup fresh basil leaves, coarsely chopped
2 teaspoons Italian seasoning
2 garlic cloves, minced
1/2 teaspoon pepper
1/4 teaspoon salt
1 1/2 pounds lean ground beef (90% lean)
3/4 cup shredded part-skim mozzarella cheese
6 whole wheat hamburger buns, split
Additional fresh basil leaves, optional
1. In a small bowl, combine tomatoes and water. Let stand for 5 minutes; drain. In a food processor, combine mayonnaise and tomatoes; cover and process until blended. Chill until serving.
2. In a large bowl, combine the Worcestershire sauce, basil, Italian seasoning, garlic, pepper and salt. Crumble beef over mixture and mix well. Shape into 12 thin patties. Place 2 tablespoons cheese on six patties; top with remaining patties and press edges firmly to seal.
3. Moisten a paper towel with cooking oil; using long-handled tongs, lightly rub the grill rack to coat. Grill burgers, covered, over medium heat or broil 4 in. from the heat for 5-7 minutes on each side or until a thermometer reads 160° and juices run clear. Serve on buns with mayonnaise mixture and additional basil, if desired.