Sun-Dried Tomato Beef Burgers

Lots of tomatoey goodness in these burgers.

I originally saw this recipe in the August 2007 Cooking Light Magazine. They had a whole series of interesting burgers from around the world. I modified the recipe a little to fit serving four people. If you do use the store bought sun dried tomatoes, be sure to look for the softer ones found near the fresh tomatoes in the produce section.

INGREDIENTS

1/2 cup oven sun-dried tomatoes, packed without oil - you can also use store bought.
1/4 cup minced shallots
2 tablespoons Dijon mustard
1 tablespoon balsamic vinegar
1 teaspoon paprika
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 pound ground sirloin
1 garlic clove, minced
Olive Oil
4 Buns, Buttered
Red onion slices
Goat Cheese
Easy Tomato Jam

DIRECTIONS

Place tomatoes in a bowl; cover with boiling water. Let stand 30 minutes or until soft. Drain and finely chop.
Combine tomatoes, shallots, and next 7 ingredients (through garlic). Divide mixture into 4 equal portions, shaping each into a 1/2-inch-thick patty.
Put beef patties in the refrigerator to chill while you prepare the grill.
If using an indoor grill, heat olive oil in grill pan, just enough to thinly coat the bottom of the pan.
Place patties on the hot grill, about 5 minutes on each side.
Grill buns, buttered side down until golden.
Place one patty on the bottom of each bun, top with goat cheese, onions, spread tomato jam on the top bun and enjoy.
Served with Oven Roasted Shoestring Fries

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