Basil Burgers with Sun-Dried Tomato Mayonnaise

Ingredients

• 1/4 cup sun-dried tomatoes (not packed in oil)
• 1 cup boiling water
• 1 cup fat-free mayonnaise
• 2 teaspoons Worcestershire sauce
• 1/4 cup fresh basil leaves, coarsely chopped
• 2 teaspoons Italian seasoning
• 2 garlic cloves, minced
• 1/2 teaspoon pepper
• 1/4 teaspoon salt
• 1-1/2 pounds lean ground beef (90% lean)
• 3/4 cup shredded part-skim mozzarella cheese
• 6 whole wheat hamburger buns, split
• Additional fresh basil leaves, optional

Directions

• In a small bowl, combine tomatoes and water. Let stand for 5 minutes; drain. In a food processor, combine mayonnaise and tomatoes; cover and process until blended. Chill until serving.
• In a large bowl, combine the Worcestershire sauce, basil, Italian seasoning, garlic, pepper and salt. Crumble beef over mixture and mix well. Shape into 12 thin patties. Place 2 tablespoons cheese on six patties; top with remaining patties and press edges firmly to seal.
• Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Grill burgers, covered, over medium heat or broil 4 in. from the heat for 5-7 minutes on each side or until a meat thermometer reads 160° and juices run clear. Serve on buns with mayonnaise mixture and additional basil if desired. Yield: 6 servings.