I randomly got the urge to sift through the many burger recipes I have posted on CB, and came to realize I have but NONE of beef burgers. Serious? Not intentional- but I can’t help it that I have a slight obsession with burgers of the bean kind, and most recently- seafood burgers.
See.. you can have a beef burger and still stick to your healthy diet. Although my beef burgers aren’t a quarter pound doused in processed cheese. They ARE, however, stuffed to the brim with flavor.. and cheese. I also learned that basil and beef are a new found combo that can’t be duplicated.
While my Fireman was doing the ‘man‘ work at the grill with these burgers (I couldn’t even tell you how to turn the grill on.. I know, what a girl I am.) I prepared a Sundried Tomato & Basil Aioli to dollop on our grilled goodness. 
Beef is good. Especially when it is stuffed with cheese and topped with all kinds of insane flavor. The first love of my (foodie) life? Bean Burgers. Close second? Seafood burgers- and now this burger is close in line to being among my top three.
Who am I kidding. Sandwiches, in general, pretty much rock my world. This sandwich included.
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Basil Beef Burgers with Sun Dried Tomato-Herb Aioli
- Total Time: 25 minutes
- Yield: 6 1x
Description
With these basil burgers, you can have a beef burger and still stick to your healthy diet.
Ingredients
- 1/4 cup (60 ml) sun-dred tomatoes (pre-packaged, not in oil)
- 1 cup (240 ml) boiling water
- 1 cup (240 ml) reduced fat Canola mayonnaise
- 2 tsp (10 ml) Worcestershire sauce
- 1/4 cup plus 2 tbsp (90 ml) coarsely chopped fresh basil leaves
- 2 tsp (10 ml) Italian blend seasoning
- 3 garlic cloves, minced, divided
- 1/2 tsp
- 1 tsp pepper
- 1/4 tsp kosher salt
- 1 lb (450 g) extra-lean ground beef (94% lean)
- 1/2 lb (225 g) lean ground beef (90% lean)
- 3/4 cup (180 ml) shredded reduced fat Italian blend cheese
- 6 hamburger buns (preferably whole wheat)
- Additional fresh basil leaves and sun-dried tomatoes, optional
Instructions
- In a small bowl, combine tomatoes and water. Let stand for 5 minutes; drain.
- In a food processor, combine mayonnaise, 2 tbsp chopped basil, 1 clove minced garlic, and tomatoes; cover and process until blended. Chill until serving.
- Prepare a large platter by coating it with cooking spray. Set aside.
- In a large bowl, combine the Worcestershire sauce, remaining basil, Italian seasoning, remaining garlic, pepper and salt.
- Crumble beef over mixture and mix well with your hands.
- Shape into 12 thin patties, placing them on the prepared platter.
- Place 2 tbsp cheese on six patties; top with remaining patties and press edges firmly to seal.
- Lightly spray the tops of the burgers.
- Grill burgers, covered, over medium heat or broil 4 in. from the heat for 5 minutes on each side or until a meat thermometer reads 160° and juices run clear.
- Serve on buns with mayonnaise mixture and additional sun-dried tomatoes and basil if desired.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 burger with 3 T aioli
- Calories: 360
- Fat: 15 g
- Carbohydrates: 30 g
- Fiber: 5 g
- Protein: 30 g
If You Liked This Recipe, You’ll Love These
- Sweet Pepper Grilled Turkey Burgers
- Mahi-Mahi with Italian Tomato and Caper Sauce
- Guacamole Burgers with Roasted Sweet Potatoes
- Mouth-Watering Portobello Mushroom Burgers
Frequently Asked Questions
Why does this recipe blend two different fat percentages of ground beef?
The recipe combines 1 lb of extra-lean ground beef (94% lean) with 1/2 lb of lean ground beef (90% lean). Using a mix lets the burgers stay relatively low in fat while still having enough fat to stay juicy and hold together on the grill — pure 94% lean beef alone can produce a very dry patty.
Why are the sun-dried tomatoes soaked in water before going into the aioli?
The recipe uses pre-packaged dry sun-dried tomatoes (not oil-packed). Step 1 soaks them in 1 cup of boiling water for 5 minutes, then drains them before blending into the mayonnaise. This rehydrates the tomatoes so they blend smoothly and prevents the aioli from being gritty or leathery.
How are the cheese-stuffed patties assembled to keep the filling inside?
The recipe shapes the beef mix into 12 thin patties, places 2 tbsp of shredded reduced-fat Italian blend cheese on six of them, tops each with a second patty, and presses the edges firmly to seal. Grill or broil them covered over medium heat for 5 minutes per side until the thermometer reads 160°F and the juices run clear.
how did you measure the 1/4 cup of dried tomato? Did you take out a measuring cup and pack it loosely or pound it down? or did you actually weigh it out to what equaled a 1/4 cup?
Also, were your tomatoes whole, julienned….etc?