Beaver Street Burgers

Serves: 8
Total Calories: 429


2 cups boiling water
2/3 cup sun-dried tomato
4 pounds beef chuck or ground chuck
2 tablespoons finely chopped fresh basil leaves
2 tablespoons minced fresh garlic
2 teaspoons kosher salt
1 tablespoon freshly ground black pepper
8 slices Havarti cheese
8 leaves Romaine lettuce
8 slices red onions
8 French bread rolls
Basil Pesto Mayonnaise:
1/4 cup mayonnaise
2 tablespoons basil pesto


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.

Nutritional Facts:

Serves: 8
Total Calories: 429
Calories from Fat: 183

This Beaver Street Burgers recipe is from the Best of the Best From The Southwest Cookbook Cookbook. Download this Cookbook today.

More Recipes from the Best of the Best From The Southwest Cookbook Cookbook:
Tacos, Shed Style
Real Mexican Tacos
Beef Burritos (Rolled Sandwiches)
Chile Relleno Bake
Green Chile Stroganoff
Easy Enchilada Casserole
Ranch Hand Mexican Pie
Texas Tamale Pie
Frito Pie
Cheeseburger Pie
E Z Shepherd’s Pie
Padre Kino’s Favorite Meatloaf
Six Layer Dinner
Mary Ann's Magnifico Meatballs and Spaghetti Sauce
Beaver Street Burgers
Jalapa Hamburgers
Party Tenderloin
Gourmet Pot Roast
New Mexico Pot Roast
Siesta Roast n’ Beans
Babette’s Carnitas
Barbara Harris’ Chicken Fried Steak
Tyrone Steak
Carne con Papas (Potato-Beef Hash)
Bírria (Shredded Beef)
Southwestern Stuffed Flank Steak
Pepper Steak
Bronc Rider Beef Strips
Barbecued Brisket
Brisket Rub
Deluxe Cherry Brisket
Posole I
Posole II
Tequila Marinated Pork Tenderloins
Pork Loin Roast for Four with Cinnamon Applesauce and Roasted Potatoes
Pork Chop Skillet Dinner
Chimayó Red Chile
Sausage con Queso
Ham and Scalloped Potatoes with Green Chile
Lamb Noisettes Janos
Apricot-Prune Stuffed Lamb
Chicken Fried Venison
Burgundy Venison Steak Tips
Venison Sausage and Rice Supreme
Noreen’s Barbeque Sauce
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