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Sun-Dried Tomato Basil Burgers


Basil Burgers with Sun-Dried Tomato Mayonnaise

It doesn't get much better than grilling on a nice summer day. Try cooking these tasty patties for a refreshing twist on your go-to burgers

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For the mayonnaise:

  • 1 cup water
  • ¼ cup sundried tomatoes (not packed in oil)
  • 1 cup fat-free mayonnaise

For the burgers:

  • 2 teaspoons Worcestershire sauce
  • ¼ cup fresh basil leaves, coarsely chopped
  • 2 teaspoons Italian seasoning
  • 2 cloves garlic, minced
  • ½ teaspoon pepper
  • ¼ teaspoon salt
  • 1 ½ pounds lean ground beef (90% lean)
  • ¾ cup part-skim mozzarella, shredded
  • 6 whole wheat hamburger buns, split
  • Additional basil leaves (optional)


For the mayonnaise:

Bring the water to a boil in a small pot and then remove from heat.

In a small bowl, combine the tomatoes and hot water. Let stand for 5 minutes then drain. In a food processor, combine the mayonnaise and tomatoes; cover and process until blended and smooth. Chill the mixture in the refrigerator while you prepare the burgers.

For the burgers:

Prepare a grill.

In a large bowl, combine the Worcestershire sauce, basil, Italian seasoning, garlic, pepper, and salt. Crumble the beef over the mixture and mix well. Shape into 12 thin patties and lay out onto a baking sheet. Place 2 tablespoons of cheese on 6 of the patties; then top with the remaining patties and press the edges firmly to seal in the cheese.

Moisten a paper towel with cooking oil; using long-handled tongs, lightly rub the grill rack with the towel. Grill the burgers, covered, over medium heat for 5-7 minutes on each side, or until a meat thermometer reads 160 degrees and its juices run clear. Serve the burgers on buns with mayonnaise mixture and additional basil if desired.