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3 tbsp finely chopped oil-packed sun-dried tomatoes
1 egg
3 to 4 tbsp pesto
500 g ground beef
2 tbsp freshly grated parmesan
1/2 tsp freshly ground pepper
1 pinch salt
Oil grill and preheat barbecue to medium. Pat sun-dried tomatoes dry and finely chop. In a large bowl, whisk egg with pesto. (Add extra tbsp [15 mL] pesto if using lean ground beef.) Crumble in beef. Sprinkle with Parmesan, sun-dried tomatoes, pepper and salt. Using your hands or a fork, lightly mix. Overmixing toughens burgers.
Shape into 4 patties about 1/2 in. (1 cm) to 3/4 in. (2 cm) thick. To prevent puffing up, make a shallow depression with your thumb in centre of each.
Place burgers on grill, cover and barbecue until firm when pressed, about 8 min per side. Delicious with grilled vegetables, or tuck into grilled pitas with sliced tomatoes.
Calories 266, Protein 25g, Carbohydrates 3g, Fat 17g, Fibre 0.8g, Sodium 267mg.
Caution: This burger is juicy, so double up on the napkins. And while pesto has deliciously grown-up appeal, it'll go with all of the kids' favourite toppings, too.