Sun-Dried Tomato Bruschetta Burgers

Ingredients

• 1 lb lean ground beef
• 3 tablespoons olive oil
• 3 tablespoons balsamic vinegar
• 2 tablespoons worcestershire sauce
• McCormick's Montreal Brand steak seasoning
• 1/4 cup sun-dried tomato, julienned
• 3 slices whole milk mozzarella, thick slices
• 3 tablespoons fresh basil leaves, chopped
• 4 tablespoons mayonnaise
• 1 tablespoon pesto sauce
• 4 1/2 ounces balsamic vinegar, 3 shots
• 3 hamburger buns, french bread hamburger buns

Directions

1. 1

   1. Combine the ground beef, olive oil (used in place of fat), balsamic vinegar and worchestire sauce in a bowl, cover and refrigerate for 30 min to an hour.

2. 2

   2. Form 3 equal size patties, about 1/2" thick.

3. 3

   3. Coat each side with the montreal steak seasoning, lightly pressing seasoning into patty with fingers. Set aside and heat grill.

4. 4

   4. Set grill to med-high heat & oil grill grates with olive oil on a paper towel.

5. 5

   5. Grill patties, about 7-8 min per side (or to desired doneness). DO NOT flip often, or press down. This results in the juices running out, thus the burger becoming dry.

6. 6

   6. While the burgers are grilling, mix the mayo, pesto and balsamic vinegar in a bowl, cover and refrigerate until ready to use.

7. 7

   7. Once burgers are done to your liking, or just about done, place a sheet of foil on the grill and turn the heat up to high. Place the patties on the foil, top with sun-dried tomatoes, then a slice of mozzarella, then some of the chopped basil. Grill until cheese is just starting to melt, about 5-7 minutes.

8. 8

   8. At the same time, cut the buns in half, drizzle some olive oil on each inside, and toast on the grill.

9. 9

   9. Serve the burgers on the buns with the pesto-mayo.