Basil Burgers with Sundried Tomato Mayonnaise

I am in total denial that it’s Labor Day weekend. Where did my summer go?!

The bucket lists we created at the beginning of the summer still have a lot that needs to be checked off, so we’re spending the long weekend concentrating on family time and checking off a few last items. Oh, and there will be plenty of grilling.

If you’re looking for something fun-but-easy to make this weekend, these burgers are a great candidate – especially if you have a whole bunch of basil to use up. The addition of the basil makes these fresh and perfect for the end of summer.

BasilBurgers

Basil Burgers with Sundried Tomato Mayonnaise
(adapted from Taste of Home)
Serves 6

1/4 cup sun-dried tomatoes (the dried kind – not packed in oil)
1 cup boiling water
1 cup mayonnaise
2 tsp. Worcestershire sauce
1/4 cup fresh basil leaves, coarsely chopped
2 tsp. Italian seasoning
2 garlic cloves, minced
1/2 tsp. pepper
1/4 tsp. salt
1 1/2 lbs. ground beef
Fresh mozzarella, for serving
Hamburger buns, for serving

Add the dried tomatoes to the water and let sit for 5-10 minutes. Drain and add the tomatoes to a food processor, along with the mayonnaise. Process until smooth.

In a large bowl, combine the Worcestershire, basil, Italian seasoning, garlic, salt and pepper. Break up the ground beef over the spices, and mix until well combined. Divide into 6 equal balls, and form into patties.

Grill over medium-high heat for approximately five minutes per side.  Add mozzarella during the last minute and allow to melt.

Serve on buns with sundried tomato mayonnaise.

 

Fresh Corn Salsa (5)

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