Tuscan Summer Sun-dried Tomato Burger

ByDonna Elick Published Updated
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Tuscan Summer Sun-dried Tomato Burger is moist, flavorful and certainly not your ordinary burger. It is eye catching.

tuscan summer burger


 

Hi Slow Roasters, thank you for joining us to celebrate the 1 year anniversary of The Slow Roasted Italian. 
It has been such an amazing year.  When I first started this blog, I
thought I would just be making a record of the recipes that I use
regularly, something to look back on and a place for my family to be
able to go to pull up the recipes they love.  I never really knew that
it would be such a fabulous experience.  I can’t believe how much I have
learned over the last year.  Flavor profiles, descriptive words,
testing recipes, photo composition (although, except a few lucky shots I
am still at a loss on this one) thank goodness my amazing husband and
partner is such a wonderful photographer.

You, our loyal readers and friends, have helped make this such a
completely fulfilling journey.  We love to read your comments, emails
and Facebook posts to let us know how our recipes came out for you and
some personal stories.  We cherish your comments.

To thank all our amazing friends and readers, we decided that
instead of having just one giveaway, we will be celebrating our
anniversary for the next 4 weeks with a new fantastic giveaway each and
EVERY week, just to show you our appreciation.

This week we are sharing an amazing line of products from Mooney Farms. 
Mooney Farms Bella Sun Luci line features a fabulous array of Sun-dried
Tomatoes.  I am so happy to have created a Summer Grilling
Celebration burger for you with Bella Sun Luci Sun-dried Tomatoes in Olive Oil
& Herbs – Julienne Cut.  The Tuscan Summer Sun-dried Tomato Burger
is moist, flavorful and certainly not your ordinary burger.  It is eye
catching.  My Italian family went crazy over this spectacular
creation.  You are going to love it too!

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closeup of mediterranean burger

Tuscan Inspired Mediterranean Burger

Author: Donna Elick
This Mediterranean Burger is anything but ordinary. Packed with Tuscan flavors and paired with basil pesto, it screams Italian summers!
5 stars from 1 review
Tried this recipe?Please comment and review!
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Prep Time 10 minutes
Cook Time 7 minutes
Total Time 17 minutes
Course Main
Cuisine American
Method Grill
Servings 6

Equipment

Ingredients
 

  • 2 pounds 80% lean ground beef, ground chuck
  • 1/2 medium white onion, finely chopped (about 1/2 cup)
  • 2 garlic cloves, minced (about 2 teaspoons)
  • 3 ounces sun-dried tomatoes in oil, drained and chopped (about 1/3 cup)
  • 2 ounces Romano cheese, shredded (about 1/2 cup)
  • 1 teaspoon kosher salt
  • 1/2 teaspoon fresh ground black pepper
  • 6 ounces fresh mozzarella cheese, sliced (6 slices)
  • 6 ciabatta buns, split
  • 2 tablespoons unsalted butter, softened
  • 4 ounces basil pesto, about 1/2 cup
  • 8 ounces roasted red peppers, drained and sliced (about 24 to 32 strips)

Instructions
 

  • PREHEAT THE GRILL: Heat the grill to medium-high (about 400°F), cover, and let it preheat for 10 to 12 minutes until the grates feel hot when you hold your hand 4 inches above them for less than 3 seconds.
  • MIX THE BURGERS: In a large bowl, combine the 2 pounds 80% lean ground beef (ground chuck), 1/2 medium white onion, finely chopped, 2 garlic cloves, minced, 3 ounces sun-dried tomatoes in oil, drained and chopped, 2 ounces Romano cheese, shredded, 1 teaspoon kosher salt, and 1/2 teaspoon fresh ground black pepper. Mix gently with your hands or a fork just until the ingredients are evenly distributed, about 15 seconds. Stop the moment everything looks combined to keep the burgers tender.
  • FORM THE PATTIES: Divide the mixture into 6 equal portions (about 6 ounces each) and shape each into a patty slightly wider than the ciabatta buns. Press a shallow thumb-sized indentation into the center of each patty. This keeps them flat instead of puffing into hockey pucks during cooking.
  • GRILL THE BURGERS: Place the patties on the grill and cook for 3 to 4 minutes until a deep brown crust forms underneath and the patty releases easily when you lift one edge with a spatula. Flip and cook another 3 to 4 minutes until the internal temperature reaches 160°F on an instant-read thermometer.
  • MELT THE CHEESE: During the final minute of cooking, top each patty with 1 slice of the 6 ounces fresh mozzarella cheese, sliced. Close the grill lid and let the cheese melt until soft and just starting to slump over the edges, about 1 minute.
  • TOAST THE BUNS: Spread the cut sides of the 6 ciabatta buns, split with the 2 tablespoons unsalted butter, softened. Place the buns cut-side down on the grill and toast for 30 to 60 seconds until they look golden and the butter sizzles into the bread.
  • ASSEMBLE THE BURGERS: Spread 2 to 3 tablespoons of the 4 ounces basil pesto on the bottom half of each toasted bun. Top with a cheesy burger patty, then layer on 4 to 5 strips of the 8 ounces roasted red peppers, drained and sliced.
  • SERVE: Close with the top buns and serve right away while everything is warm, the cheese is melty, and the buns are still crisp.

Donna’s Notes

Make-Ahead: Form the patties up to 1 day ahead and store them covered in a single layer in the refrigerator. The flavors deepen as they sit.
Storage: Store leftover cooked burgers in an airtight container in the refrigerator for up to 4 days.
Reheating: Reheat burgers in a skillet over medium-low heat for 4 to 5 minutes per side, or in a 325°F oven for about 10 minutes, until warmed through. Add the cheese during the last minute to re-melt.
Freezing: Freeze raw patties between sheets of parchment paper in a freezer bag for up to 6 months. Thaw overnight in the refrigerator before cooking.
Ingredient Tip: 80% lean ground beef (ground chuck) gives the best balance of flavor and juiciness for burgers, especially when mixed with add-ins like cheese and vegetables. Save the 85% lean and leaner for casseroles, meatloaf, and tacos.
For grilled burgers, you want the fat to baste the patty from the inside as it renders.
Stovetop Method: Heat a large skillet or cast iron pan over medium-high heat until a drop of water dances and evaporates on contact. Cook the patties for 4 to 5 minutes per side until a brown crust forms and the internal temperature reaches 160°F. Add the mozzarella during the last minute, cover briefly to melt, and toast the buttered buns in the same skillet for 30 to 60 seconds until golden.
Air Fryer Variation: Preheat the air fryer to 380°F. Place the patties in a single layer in the basket (work in batches if needed) and air-fry for 6 to 8 minutes, flipping halfway, until the internal temperature reaches 160°F. Add the mozzarella during the last minute of cooking and toast the buttered buns at the same temperature for 1 to 2 minutes until golden.

Nutrition

Serving: 1 | Calories: 512cal | Carbohydrates: 40g | Protein: 49g | Fat: 17g | Saturated Fat: 9g | Cholesterol: 125mg | Sodium: 3750mg | Sugar: 3g | Fiber: 4g | Calcium: 339mg | Iron: 6mg

All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.

Tried this recipe?Let us know how it was!
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Sun-dried tomatoes happen to be one of my favorite
ingredients to cook with, so you can imagine how excited I was when they
contacted us to try their products.  I was giddy when the package
arrived and I was able to sink my teeth into these amazingly flavorful
sun-dried tomatoes. 

We were also able to try Mooney Farms’ extra virgin olive oil.  I was
pleasantly surprised by the fruity and fragrant olive oil when I opened
the bottle.  After appreciating the aroma, I drizzled it on a piece of
crusty bread and savored the flavor.  Pesto with this olive oil was
definitely in my future!  More on that recipe later this week.

After trying many of the products and making pastas, bruschetta, roasted
potatoes and so much more.  I was thrilled and knew I had to share this
line with our readers.  I am happy to tell you that Mooney Farms is
very generously giving away a Mediterranean Gift basket with an
approximate retail value of $125 to one lucky TSRI reader.

mooney-basket-5125188

Giveaway Rules  GIVEAWAY CLOSED

There is only 1 mandatory entry.  However, you can earn 3 extra entries by performing additional tasks. Contest will close Monday June 25th @ 12:01am.  The winner will be chosen using a random number generator and will be announced Monday June 25th in our daily article.

Mandatory Entry

“Like” The Slow Roasted Italian on Facebook and leave a comment on our Facebook wall “I am a Slow Roaster!”  Return to this post and leave a comment stating that you completed this task.  If you already LIKE TSRI, just leave the comment and come back here and comment that you already like TSRI on Facebook.

BONUS Entries

BONUS – Click through to allParenting.com and check out our Cotton Candy Martini or our Fully Loaded Tex Mex Sliders – LIKE the article with Facebook or PIN it with Pinterest.  Look above the photo in the article for these options.  Return to this post and leave a separate comment stating that you completed this task.

BONUS – “Follow” us on Pinterest and ‘PIN’ the Tuscan Summer Burger.  Return to this post and leave a separate comment stating that you completed this task.

EXTRA BONUS – “Follow” us on Twitter and tweet about our giveaway.  ” Win the @BellaSunLuci $125 Mediterranean Gift basket #Giveaway via @Slow_Roasted https://www.theslowroasteditalian.com/2012/06/tuscan-summer-sun-dried-tomato-burger.html “

Then come back and leave a comment stating you completed this task.

EXTRA BONUS – “LIKE” Mooney Farms on Facebook and comment on their wall “I am a Slow Roaster”.  Leave a comment here stating you completed this task.

(TWO) BONUS ENTRIES – Earn one bonus entry by following us on Pinterest and Pinning this Cherry Limeade Cocktail. Leave a comment on this post stating you completed this task.

 Earn one bonus entry by LIKING the Cherry Limeade Cocktail post from today on Facebook (see the Facebook button at the bottom of that post).  Leave a comment on this post stating you completed this task.

FRIDAY (THREE) FINAL BONUS ENTRIES – Earn one bonus entry by following us on StumbleUpon and Stumbling Scrumptious Strawberry Banana Popsicles (click the SU button at the bottom of that post).

Earn one bonus entry by following us on Pinterest and Pinning Scrumptious Strawberry Banana Popsicles (PIN button at top of that post). Leave a comment on
this post stating you completed this task.

Earn
one bonus entry by SHARING the Scrumptious Strawberry Banana Popsicles post from today
on Facebook (see the Facebook button at the bottom of that post).  Leave a comment on this post stating you completed this task.

Thank you all for your participation, we hope you have enjoyed have new entries every day rather than having a bunch to complete in one day.  Don’t forget to check back Monday to see the winner and the NEW GIVEAWAY!!!

 

The Slow Roasted Italian was given a sample package to review these products.
We were not compensated in any other way. The opinions expressed in this article are the opinions of The Slow Roasted Italian and are no way influenced.

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248 Comments

  2. Thank you so much for offering such a lovely giveaway! I "like" The Slow Roasted Italian on Facebook and commented.

    Facebook: Cindy A.
    clogzilla(at)yahoo(dot)com

    Reply

  18. 5 stars
    I love sun dried tomatoes and this burger was so wonderful. Very fresh flavor and easily beyond restaurant quality!

    Reply