Sun-Dried Tomato Mini Burger with Prosciutto, Arugula and Roasted Red Pepper Aioli
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Appetizer/Entree
Serves: 4-5
Ingredients
  • BURGER:
  • 1.5 pounds all-natural 80/20 lean ground beef
  • 1 clove garlic, minced
  • 4 sun-dried tomatoes, finely chopped
  • 2 teaspoons oil from sun-dried tomato jar
  • Coarse salt and black pepper for seasoning
  • 1 teaspoon olive oil
  • ROASTED RED PEPPER AIOLI:
  • 1 red bell pepper, whole
  • 2 garlic cloves, chopped
  • ⅔ cup low-fat mayonnaise
  • 1 teaspoon extra-virgin olive oil
  • Coarse salt and black pepper for seasoning
  • ROASTED TOMATOES:
  • 2 Roma tomatoes
  • 1 teaspoon olive oil
  • Coarse salt and black pepper for seasoning
  • TOPPINGS:
  • 4 ounces thinly-sliced prosciutto
  • ½ cup Pecorino Romano cheese shavings
  • Arugula for garnish
  • 8 multi-grain rolls (I used an organic seven-grain roll from the bakery)
Instructions
  1. MAKE RED PEPPER AIOLI:
  2. Set the oven broiler on high. Place the bell pepper on a foil-lined baking sheet. Broil the pepper for about 10 minutes or until blackened, turning the pepper over halfway through the cooking time. Put pepper in a bowl and cover with plastic wrap. Let the pepper sit for 15 minutes. Once cool, remove the skin from the pepper and roughly chop.
  3. Combine the pepper, 2 cloves garlic, and mayonnaise in a food processor. Blend until smooth. Slowly add in the olive oil with food processor running. Season to taste with salt and pepper. Set aside.
  4. ROAST TOMATOES:
  5. Slice tomatoes and place on foil-lined baking sheet. Drizzle tomatoes with olive oil and lightly season with salt and pepper. Broil for five minutes - keep an eye on the tomatoes so they don't burn. Unlike the bell pepper, you don't want the tomatoes to blacken. Set aside and keep warm.
  6. COOK BURGER:
  7. Mix the ground beef with the minced garlic, chopped sun-dried tomatoes, and sun-dried tomato oil. Form the beef into small patties. You should have enough beef for about 7-8 patties. Generously season each patty with salt and pepper.
  8. Heat a large skillet over medium high heat and add one teaspoon olive oil. Cook burgers for 2-4 min on each side depending how you want them cooked. My recommendation is two minutes on each side for a juicy medium rare burger.
  9. ASSEMBLE BURGER:
  10. Slice open the rolls and lightly toast each half. Take the bottom half of the roll and add a handful of arugula leaves. Add the burger. Top the burger with 1-2 slices roasted tomatoes, half a slice of prosciutto and a handful of cheese shavings. Put about one tablespoon of the aioli on the top roll. Cover the burger with the top roll. Repeat with the rest of the burgers, rolls and toppings.
  11. NOTE 1: The aioli recipe makes quite a bit, which is a good thing because you will want leftovers. Cover and refrigerate the aioli, and it should last throughout the week. Use on sandwiches or for dipping veggies.
  12. NOTE 2: If you're wondering what those orange things are on the plate next to the burger, those are my rosemary carrot chips. The recipe needs a little tweaking but I hope to share it soon!
Recipe by Healthy Recipe Ecstasy at https://www.healthyrecipeecstasy.com/sun-dried-tomato-mini-burger-with-prosciutto-arugula-and-roasted-red-pepper-aioli/