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Spinach-Mozzarella-Stuffed Burgers




Source of Recipe


Cooking Pleasures 7/06






Recipe Introduction


For a creamier filling, use a whole-milk mozzarella instead of a nonfat or low-fat version.





List of Ingredients



• BURGERS:
  
• 1 1/2 lb ground beef chuck (80% lean)
  
• 1 tsp salt
  
• 3/4 tsp freshly ground pepper
  
• 2 cups firmly packed spinach
  
• 1 cup (4 oz) shredded mozzarella cheese
  
• 1/4 cup purchased basil pesto
  
• 4 large sesame hamburger buns, split
  
• 1 cup loosely packed arugula
  
• MAYONNAISE:
  
• 1/3 cup mayonnaise
  
• 2 T chopped oil-packed sun-dried tomatoes
  
• 1 T grated Parmigiano-Reggiano cheese
  
• 1 T chopped capers
  






Instructions



1. In medium bowl, gently mix together beef, salt and pepper. Using gnerous 1/3 cup per patty, shape mixture into 8 (3 1/2-inch) patties 1/2 inch thick. Refrigerate while preparing stuffing.
   
2. Place spinach in dry large saucepan. Cover and cook over medium-high heat 1 to 2 minutes or until wilted, stirring occasionally. Drain; cool. Squeeze out any excess moisture. chop; place in medium bowl. Stir in mozzarella cheese and pesto.
   
3. Mound about 1/4 cup packed stuffing in center of 4 patties; cover with remaining 4 patties, sealing edges by pressing firmly together with fingers. Gently press center of patties to eliminate mounding.
   
4. Heat grill. Place burgers on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals; cover grill. Grill 10 to 12 minutes or until thoroughly cooked and no longer pink in center, turning once.
   
5. Meanwhile, in small bowl, whisk together all mayonnaise ingredients. Place buns on grill; grill 30 to 60 seconds or until lightly toasted. Spread each bun with 2 T of the mayonnaise. Top burgers with arugula.
   






Final Comments


Makes 4 burgers