Basil Beef Burgers with Sun Dried Tomato-Herb Aioli
Recipe Type: Main, Entree, Beef, Sandwich
Serves: 6
  • ¼ cup sun-dred tomatoes (pre-packaged, not in oil)
  • 1 cup boiling water
  • 1 cup reduced fat Canola mayonnaise
  • 2 teaspoons Worcestershire sauce
  • ¼ cup plus 2 tablespoons coarsely chopped fresh basil leaves
  • 2 teaspoons Italian blend seasoning
  • 3 garlic cloves, minced, divided
  • ½ teaspoon
  • 1 teaspoon pepper
  • ¼ teaspoon kosher salt
  • 1 pound extra-lean ground beef (94% lean)
  • ½ pound lean ground beef (90% lean)
  • ¾ cup shredded reduced fat Italian blend cheese
  • 6 hamburger buns (preferably whole wheat)
  • Additional fresh basil leaves and sun-dried tomatoes, optional
  1. In a small bowl, combine tomatoes and water. Let stand for 5 minutes; drain.
  2. In a food processor, combine mayonnaise, 2 tablespoons chopped basil, 1 clove minced garlic, and tomatoes; cover and process until blended. Chill until serving.
  3. Prepare a large platter by coating it with cooking spray. Set aside.
  4. In a large bowl, combine the Worcestershire sauce, remaining basil, Italian seasoning, remaining garlic, pepper and salt.
  5. Crumble beef over mixture and mix well with your hands.
  6. Shape into 12 thin patties, placing them on the prepared platter.
  7. Place 2 tablespoons cheese on six patties; top with remaining patties and press edges firmly to seal.
  8. Lightly spray the tops of the burgers.
  9. 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.
  10. Serve on buns with mayonnaise mixture and additional sun-dried tomatoes and basil if desired.
Nutrition Information
Serve Size: 1 burger with 3 T aioli Calories: 360 Fat: 15 g Carbs: 30 g Fiber: 5 g Protein: 30 g
Recipe by Honest Cooking at