Sun-Dried Tomato Burgers with Basil Mayonnaise

2. In a small mixing bowl, combine the mayonnaise, basil, garlic, salt and pepper. (The mayonnaise can be made in advance and stored in the refrigerator for up to 2 days.)

3. In a large bowl, combine the ground sirloin, sun-dried tomatoes, salt and pepper. Mix well. Using your hands, lightly shape into four 1/2-inch thick patties. (Try to leave some air in the burger and avoid packing them too densely.)

4. Cook the burgers on both sides over the hot grill for about 5 to 6 minutes per side for medium burgers.

5. Lightly toast the buns on the grill.

6. Serve the burgers on toasted buns with basil-mayonnaise and lettuce leaves.

Serving Size: 1 burger

Number of Servings: 2

Per Serving

• Calories
• 296
• Carbohydrate
• 26 g
• Fat
• 8 g
• Fiber
• 2 g
• Protein
• 30 g
• Saturated Fat
• 3 g
• Sodium
• 644 mg
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