Monday, July 29, 2013

Sundried Tomato Parmesan Burgers

What a busy yet relaxing and successful and fun weekend it was...went to Union Square market, Trader Joe's, did a bunch of grilling, went to Bareburger, got frozen yogurt aka pistachio coconut pineapple tart yogurt, went to our school's cafeteria for their (in)famous oatmeal and egg brunch, hung out with old and new friends...and wait did I mention Bareburger??? Since pictures speak a thousand words, and I couldn't resist taking a photo shoot of the absolute best burger I've ever had, please let me share:

     
That would be ostrich, avocado, portobello mushroom, fried egg, turkey bacon, ketchup, apple baked onion, roasted peppers, tomato, smoked mozzarella, pineapple...and I'm most likely still forgetting something. I wonder if they do multiple patties because one day I would really like to go back and order an ostrich, elk, bison, and wild boar burger...I wouldn't get judged for that right?

Anyways, moving on from my free advertising for Bareburger, on Friday I also ended up making some pretty great burgers, if I do say so myself. All thanks to the fact that our old roommate left a jar of sundried tomatoes in our fridge when he moved out. Just kidding, but not that much, since I do hate wasting food...they're really beautiful and easy, and good for you, as always:





Sundried Tomato Parmesan Burgers

Ingredients:
1 1/2 lbs ground turkey or beef (approx.)
1 cup sundried tomatoes, drained if necessary
3/4 cup Parmesan cheese
1 medium onion, chopped
2 tsp dried basil or a handful of fresh basil, chopped
2 tsp marjoram (optional)
1 tsp oregano
1 tsp thyme
2 tsp salt
1/2 tsp pepper

Directions:
Combine ground meat, onion, tomatoes, and Parmesan in a bowl, and if you have time, cover and let marinade together in the refrigerator for at least half an hour. Remove and form patties of desired size. Place on a grill on high heat for about 15 minutes, or until cooked throughout (or to your liking). You could also bake in a (toaster) oven, which may take a little longer, around 25-30 minutes. Optional: top with additional Parmesan and/ or other toppings to serve. For added flavor, try mixing in some of the drained olive oil from the sundried tomatoes. This may require a little extra Parmesan and will make the mixture a little more moist, but it should all still hold together well. That's it! How easy is that?

 

You can also make these into amazing meatballs, which I did with the leftover meat I had from the barbecue! So many possibilities...


Also posted to the Tasty Thursdays Roundup, go check it out :-)

2 comments:

  1. This fancy sundried parm concoction looks insanely awesome. Will be trying it this weekend. Thanks!

    ReplyDelete
    Replies
    1. Thanks for commenting! You will have to let me know how it goes :-)

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