Born In Berkeley Burgers

Ingredients

    For the patties:
    2 pounds ground chuck
    3/4 cup packed fresh basil leaves, chopped
    3/4 cup drained and chopped sun-dried tomatoes, packed in oil
    1/2 cup grated onion
    3 garlic cloves, minced or pressed
    1 1/2 teaspoons salt
    For the Lemon-Grilled Fennel:
    3 medium-sized lemons, preferably Meyer lemons
    4 medium-sized fennel bulbs, tops removed, sliced into rings
    2 tablespoons extra-virgin olive oil
    1/4 teaspoon salt
    12 slices thick-cut black pepper bacon or regular thick-cut bacon
    For the Arugula-Fig Topping:
    1/2 cup chopped walnuts
    4 teaspoons balsamic vinegar
    4 tablespoons extra-virgin olive oil
    Salt
    6 fresh figs, stemmed and sliced lengthwise
    3 cups pre-washed bagged baby arugula, roughly torn
    2 to 3 tablespoons vegetable oil, for brushing on the grill rack
    3/4 pound aged Teleme cheese (semi-soft cheese made in northern California), sliced thinly (Camembert or Brie may be substituted)
    6 good-quality hamburger buns, split

Description

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