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4 store-bought frozen sirloin burgers, or prepared burgers
1/4 cup Italian or sun-dried tomato-and-oregano salad dressing
2 ripe but firm tomatoes
1/2 cup croutons, without seasoning or lightly seasoned
1/4 cup crumbled feta, or chevre
Grease grill and preheat barbecue to medium-high. Brush burgers with dressing and place on grill. Barbecue until no pink remains in centre of burgers, at least 5 to 6 minutes per side. Meanwhile, slice tomatoes in half. Scoop out and save pulp. Brush tomatoes with dressing. Place cut-side down on grill until grill marks form, about 3 minutes. Meanwhile, discard seeds from pulp. Chop pulp and place in a bowl. Coarsely crush croutons, then stir into pulp, along with feta and 1 tablespoon (15 mL) dressing. Add more dressing, if needed, 1 teaspoon (5 mL) at a time. Remove tomatoes from grill and fill with crouton mixture. Return to grill, filled-side up. Continue to cook until bottom of tomatoes have grill marks, about 3 minutes. For a golden topping, place tomatoes on a baking sheet and broil until cheese is golden, about 3 minutes.
Calories 311, Protein 27.8g, Carbohydrates 6.8g, Fat 18.6g, Fibre 0.9g, Sodium 279mg.
To bake tomatoes and pan-fry burgers, preheat oven to 425F (220C). Stuff tomatoes as directed above. Place in a pie plate. Bake, uncovered, until tomato filling is hot inside, about 8 minutes. Then turn on broiler and broil tomatoes for 3 minutes. Meanwhile, brush burgers with salad dressing. Cook in a large frying pan set over medium heat until no pink remains in centre of burgers, at least 5 to 6 minutes per side.