Italian CheeseBurger with Sun Dried Tomato, Arugula, and Basil Pesto Aioli

• Meat

  • 2 lb Ground beef
  • 6 slices Prosciutto

• Produce

  • 1 1/2 cup Arugula, fresh
  • 3/4 cup Basil, fresh
  • 1 Garlic clove
  • 12 Sun dried tomatoes

• Condiments

  • 1 tbsp Lemon juice
  • 1/2 cup Mayo

• Baking & Spices

  • 2 Salt & pepper

• Bread & Baked Goods

  • 6 Ciabatta rolls

• Dairy

  • 6 slices Gouda cheese, smoked

Found on joyfulhealthyeats.com

Description

Ingredients

• 2lbs. of ground beef
• salt & pepper
• 6 ciabatta rolls (bun size)
• 6 slices of smoked gouda cheese
• 12-18 sun dried tomatoes
• 1½ cup of fresh arugula
• 6 slices of prosciutto
• ½ cup of mayo
• ¾ cup of fresh basil
• 1 garlic clove
• 1 tablespoon of lemon juice
• salt & pepper

Directions

• Heat grill to medium high heat.
• In a food processor add garlic clove, blend until minced. Add mayo, fresh basil, lemon juice, salt & pepper. Blend until all combined. Set aside.
• Form ground beef into six ⅓ lb. patties, season each side with salt and pepper.
• Spray grill grates with PAM or rub with olive oil.
• Place patties on grill and grill each side for 4-5 minutes. (DO NOT PUSH THE BURGER DOWN)
• For the last minute of grilling, place one slice of smoked gouda on each burger. Cover the grill and finish cooking for last minute, until cheese in melted. Remove from grill and let sit.
• Place buns, inside down, on grill. Grill for one minute. Remove.
• Assemble burgers - bottom bun, basil pesto aioli, ¼ cup of arugula, cheeseburger, 2-3 sun dried tomatoes, 1 slice of prosciutto, top bun.
• Serve!