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Recipe

Burgers with Sun-Dried-Tomato Mayo and Arugula

Scott Phillips

Servings: 4

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.

Ingredients

  • 1/2 cup mayonnaise
  • 2 Tbs. minced oil-packed sun-dried tomatoes
  • 2 tsp. fresh lemon juice
  • 1 small clove garlic, minced
  • 1/4 tsp. granulated sugar
  • Freshly ground black pepper
  • 1 Tbs. Worcestershire sauce
  • 1-1/4 lb. ground beef, preferably 80% lean
  • Kosher salt
  • 4 hamburger buns, preferably brioche
  • 2 oz. arugula (2 lightly packed cups)

Nutritional Information

      Calories (kcal) : 580
      Fat Calories (kcal): 360
      Fat (g): 40
      Saturated Fat (g): 10
      Polyunsaturated Fat (g): 13
      Monounsaturated Fat (g): 13
      Cholesterol (mg): 95
      Sodium (mg): 770
      Carbohydrates (g): 25
      Fiber (g): 1
      Protein (g): 29

Preparation

  • In a small bowl, combine the mayonnaise, sun-dried tomatoes, lemon juice, garlic, sugar, and a grind of pepper. (The mayonnaise can be made up to 1 day ahead and refrigerated.)

  • Position a rack about 4 inches from the broiler and heat the broiler on high. Heat a broiler-safe cast-iron grill pan or skillet on the stovetop over medium-high heat until searingly hot (at least 5 and up to 15 minutes).
  • Put the Worcestershire sauce in a large bowl. Gently break up the meat and add to the bowl. Season with 1 tsp. salt and 1/2 tsp. pepper and combine gently with your hands, taking care not to overmix. Form into 4 equal 3/4-inch-thick patties. Using your thumb, make a depression in the center of each patty on both sides to keep them from bulging.
  • Put the patties in the hot pan and transfer to the broiler. Broil until the top looks cooked but not browned, and the bottom has grill marks if using a grill pan, or is browned if using a skillet, about 2 minutes; flip the patties (rearranging if your broiler heat isn’t even) and cook to your desired doneness, 1 to 2 minutes for medium rare (130°F).
  • While the burgers are cooking, split the buns if necessary and arrange them cut side up on a baking sheet. Transfer the cooked burgers to a plate. Broil the buns until lightly toasted, about 30 seconds.
  • Spread both halves of the buns with the mayonnaise. Put the burgers on the bottom halves and top with the arugula and bun tops. Serve.

Reviews

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Reviews

  • momsstuffing | 12/11/2015

    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!

  • lisameier | 12/10/2013

    SOOOO Good! I was worried about the broiler with a burger, but it is awesome!

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