Sun-Dried Tomato and Gorgonzola Burgers with Balsamic Grilled Onions

Sun-Dried Tomato and Gorgonzola Burgers with Balsamic Grilled Onions

Prep time: 1 hours 10 minutes | Cook time: 15 minutes | Serves: 8.

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2 Ratings 4 stars

Pro tip: Let these burger patties chill in the fridge for at least an hour before grilling. The flavor intensifies and makes for a tastier burger. If you're not crazy about gorgonzola, crumbled feta will do. 

Ingredients

Nutrition Information

Nutrition Facts per serving

Calories: 460 Sodium: 690mg
Fat: 19g Carbohydrate: 32g
Saturated Fat: 7g Dietary Fiber: 4g
Trans fats: 0g Sugars: 8g
Cholesterol: 100mg Protein: 42g

DAILY VALUES

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vitamin A
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calcium
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Directions

  1. Mix ground beef, chopped sundried tomatoes, 1/2 cup gorgonzola cheese, 2 tablespoons reserved tomato oil, minced onion, basil, cumin, salt and pepper together. Form into 8 patties.
  2. Cover and refrigerate 1 hour or up to 4 hours.
  3. Grill burgers on medium-to high-heat grill about 5 minutes per side or until internal temperature reaches 160 degrees.
  4. Meanwhile, create an aluminum foil pouch; place Vidalia onions inside and pour the balsamic vinegar over the onions. Seal the pouch securely. Place the pouch on the upper rack of the grill to cook about 10 minutes.
  5. Grill bun halves to toast the inside. Stack one burger on the bottom bun with lettuce leaf; top each with 1 tbsp remaining gorgonzola cheese, onion and top bun.
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