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INGREDIENTS
| 1-1/2 lb |
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750 g |
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Ground Sirloin, Round or Chuck |
| 1/2 cup |
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125 mL |
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freshly grated Parmesan cheese |
| 1/4 cup |
|
50 mL |
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EACH dry bread crumbs and basil pesto |
| 1/2 tsp |
|
2 mL |
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pepper |
| 1/4 tsp |
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1 mL |
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salt |
| 4 inch |
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11cm |
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4 Calabrese buns, cut in half horizontally |
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Romaine lettuce leaves |
| 3 oz |
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75 g |
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crumbled gorgonzola |
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Drained sliced roasted red pepper |
PREPARATION TIME: 20 minutes
COOKING TIME: 15 minutes
DIRECTIONS
1. Combine ground sirloin, Parmesan, bread crumbs, pesto, pepper and salt, using light hand for the most tender burgers. Form into four 3/4-inch (2 cm) thick even-sized patties.
2. Grill patties using medium-high heat for 5-7 minutes per side, until digital rapid-read thermometer inserted sideways into centre of each patty reads 160°F (71°C). Meanwhile, grill cut sides of buns until lightly golden.
3. Top bottom half of each bun with lettuce and cooked patty. Top each patty with gorgonzola, roasted pepper slice and bun top.
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NUMBER OF SERVINGS: 4 SERVINGS
NUTRITION INFORMATION PER SERVING
| 663 Calories |
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32 g Fat |
| 53 g Protein |
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40 g Carbohydrates |
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An excellent source of Iron (45 % RDI)
and Zinc (108% % RDI)
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TIP
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Use commercial roasted pepper (purchased in a jar) as a shortcut instead of roasting your own.
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