Ingredients
Scale
- 1/4 cup sun-dred tomatoes (pre-packaged, not in oil)
- 1 cup boiling water
- 1 cup reduced fat Canola mayonnaise
- 2 teaspoons Worcestershire sauce
- 1/4 cup plus 2 tablespoons coarsely chopped fresh basil leaves
- 2 teaspoons Italian blend seasoning
- 3 garlic cloves, minced, divided
- 1/2 teaspoon
- 1 teaspoon pepper
- 1/4 teaspoon kosher salt
- 1 pound extra-lean ground beef (94% lean)
- 1/2 pound lean ground beef (90% lean)
- 3/4 cup 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 tablespoons 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 tablespoons 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.
Nutrition
- Serving Size: 1 burger with 3 T aioli
- Calories: 360
- Fat: 15 g
- Carbohydrates: 30 g
- Fiber: 5 g
- Protein: 30 g