There’s nothing better on a grilled burger than a ripe summer tomato, but in winter, sun-dried are a more flavorful choice than wan, out-of-season fresh tomatoes.
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These were really easy "indoor" burgers. I made them as sliders with sliders pretzel buns. The only thing I will change next time is to broil the burgers over a wire rack. The grill pan was full of juice and fat. The mayo was delish!
SOOOO Good! I was worried about the broiler with a burger, but it is awesome!
In the port city of Livorno, host Pete Evans is joined in Italy by two chef-authors with US roots: Bryan Voltaggio, who visits from Maryland, and Pamela Sheldon Johns, who…View all Moveable Feast recipes and video extras
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