30-Minute Tuscan Sun-Dried Tomato Burger
These Italian-inspired burgers combine lean ground beef with sun-dried tomatoes, Romano cheese, and aromatic garlic for Mediterranean flavors in every bite. Topped with creamy fresh mozzarella and served on grilled ciabatta buns with basil pesto and roasted red peppers, they deliver restaurant-quality taste for summer grilling. The sun-dried tomatoes add concentrated umami while the cheese blend creates a rich, savory profile that sets these apart from ordinary burgers.
Ingredients
- 2 pounds 93% lean ground beef
- ½ cup white onion, finely chopped
- 2 teaspoons garlic, minced
- ⅓ cup Bella Sun Luci julienne-cut sun dried tomatoes in olive oil and herbs, drained
- ½ cup Romano cheese, shreddedParmesan cheese1:1dairy
similar sharp flavor
- 1 teaspoon kosher salt
- ½ teaspoon fresh cracked black pepper
- 6 slices fresh mozzarella cheese
- 6 ciabatta buns, butteredbrioche buns1:1bread
richer texture
- 1 recipe basil pesto, or store bought
- 32 slices roasted red peppers, thin, roasted or store bought
Instructions
- 1
Preheat grill to medium-high heat
- 2
Combine beef, onion, garlic, sun-dried tomatoes, Romano cheese, salt, and pepper in large bowl
- 3
Mix until combined without overworking the meat
- 4
Form into 6-ounce patties slightly larger than buns
- 5
Make slight indentation in center of each patty to prevent doming
- 6
Grill until golden brown and slightly charred about 3 minutes
- 7
Turn once and cook 3 minutes on other side for medium doneness
- 8
Add mozzarella cheese for last minute of cooking
- 9
Reduce grill to low and place buns cut-side down
- 10
Grill buns about 1 minute until golden brown with grill marks
- 11
Spread 2-3 tablespoons pesto on bottom bun
- 12
Place cheeseburger on top and add 4 slices roasted red peppers
- 13
Serve immediately
Tips
Don't overwork the meat when mixing to keep burgers tender and juicy
The center indentation prevents burgers from puffing up during cooking for even thickness
Avoid pressing down with spatula while grilling to retain natural juices
Good to Know
Store assembled burgers wrapped in refrigerator up to 1 day. Reheat in 350°F oven 10-15 minutes.
Form patties up to 1 day ahead. Cover and refrigerate until ready to grill.
Serve immediately while hot with side of crispy fries or summer salad.
Common Mistakes
Don't overwork meat to avoid tough burgers
Don't press burgers with spatula to avoid dry results
Don't skip center indentation or burgers will dome up
Substitutions
Dairy-Free Swaps
General Alternatives
FAQ
Can I cook these burgers in a pan instead of grilling?
Yes, cook in cast iron skillet over medium-high heat for same timing, about 3 minutes per side for medium doneness.
What if I can't find sun-dried tomatoes in oil?
Use dry sun-dried tomatoes rehydrated in warm water for 10 minutes, then drained and chopped.
How long will leftover burgers keep in the refrigerator?
Cooked burgers will keep covered in refrigerator up to 3 days. Reheat gently to avoid overcooking.