RECIPES: Recipe Details

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Stuffed Tuscan Burgers

My husband and I enjoy traveling very much. As such, we enjoy exploring and tasting the numerous culinary adventures you come upon almost as much as the sight seeing. These burgers remind me of our recent adventures in Tuscany!

Ingredients 

Pesto Mayonnaise: (Divided)
1/2 cup mayonnaise
2 tablespoons prepared basil pesto
Patties:
1 1/2 pounds ground chicken
8 oz of chopped prosciutto
1/2 teaspoon salt 1 teaspoon paprika
1/2 cup coarsley crushed New York Cheddar W/ Herb Kettle Chips
2 tablespoons Sutter Home Zinfandel Wine
Stuffing:
2 oz. chopped dried apricots
2 oz. chopped black olives
9 chopped sundried tomatoes w/ oil
2 teaspoons prepared pesto
12 slices Colby/Jack Cheese (Divided)
Vegetable Oil, for brushing on grill
6 Carraway seed buns, split
6 Leafs of romaine lettuce washed and patted dry
6 thin slices of California avocados
6 slices tomato

Instructions 

Directions: Prepare a medium hot fire in a charcoal grill with cover, or preheat a gas grill to medium high. Make the mayonnasie by combining the ingredients in a small bowl. Cover and refrigerate. To make the patties, combine the chicken, prosciutto, salt, paprika, chips and wine. Handle the meat mixture as little as possible to avoid compacting, but mix well. Divide the mixture into 12 thin patties of equal portions to fit the rolls. To make the stuffing, chop the apricots, olives and sundried tomatoes. Add the pesto and stir together. To assemble the patties, place 6 of the 12 patties in a single layer. Divide the stuffing mixture into 6 equal portions. Top each patty with 1 portion of the stuffing mixture, repeat until all 6 are done. Place one slice of the colby/jack cheese on each of the six burgers. Top with remaining six burgers, sealing each one all around the edges. When the grill is ready, brush with vegetable oil. Place the patties on the rack, cover and cook, turning once until done to preference, 5 to 7 minutes on each side or 165 degrees. During the last few minutes of cooking, place the rolls cut side down on the outer edges of the grill to toast lightly. During the last minute of cooking add the remaining 6 slices of cheese to the top of each burger, cover grill. To assemble the burgers, spread the pesto mayonnaise over the cut sides of the rolls. On each bottom roll place a lettuce leaf, a patty,a slice of avocado and a slice of tomato. Add the roll tops and serve. Make 6 burgers

Comments 

This receipe calls for less salt as a result of the saltiness added with the prosciutto and the chips. Enjoy!