Serves: 8
Total Calories: 429
Pour about 2 cups boiling water over the dried tomatoes to reconstitute. Cover and soak until the tomatoes are soft, about 30 minutes. Drain off the remaining water, reserving 2 tablespoons of the tomato “liquor,” and chop tomatoes.
If using beef chuck roast, cut meat into 1-inch strips. Grind in a meat grinder using the biggest hole grinder plate (3/8-inch).
Preheat a grill.
In a medium bowl, combine the ground chuck or ground beef, basil, garlic, reconstituted tomatoes, salt, pepper, and sun-dried tomato liquor. Combine well and grind, using the smallest hole on the grinder plate, and form into 8 patties.
Grill over hot coals to desired doneness and serve with sliced Havarti cheese, Basil Pesto Mayonnaise, lettuce, onion slices, and crusty French rolls.
Basil Pesto Mayonnaise:
Combine mayonnaise and pesto well.
This Beaver Street Burgers recipe is from the Best of the Best From The Southwest Cookbook Cookbook. Download this Cookbook today.
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