Preheat a charcoal or gas grill, with greased grill racks, to medium-high heat.
Servings and Ingredients
|4 tbsp. Gustare Vita olive oil, divded|
|½ loaves (22-oz.) Hy-Vee Bakery Tuscano artisan bread|
|1 white onion, finely chopped|
|1 package(s) (1 lbs.) 90% lean ground beef|
|1 package(s) (1 lbs.) lean ground pork|
|1 c. sun-dried tomatoes in olive oil, drained and finely chopped|
|1 package(s) (8-oz.) Soiree traditional crumbled feta cheese|
|Hy-Vee ground black pepper|
|4 slice(s) Hy-Vee provolone cheese|
|1 steak tomato , thinly sliced|
|1 c. fresh arugula, divided|
|½ c. Gustare Vita pesto|
Things To Grab
- Charcoal or gas grill
- 2 large skillets
- Large bowl
- Meat thermometer
Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Cut Tuscano bread into 4 large pieces. Half each of the 4 pieces, separating the bottom from the top, to create 4 sets of buns for the burgers. Toast buns 5 minutes, flipping once halfway through, or until golden brown and crunchy; set aside.
In a separate skillet, heat remaining 2 tablespoons olive oil over medium heat. Add onions to skillet and season with salt and pepper; saute until softened and fragrant, about 5 minutes. Place sautéed onions in a large bowl.
Add ground beef and pork, sundried tomatoes, and feta cheese to the onions in the bowl. Season with salt and pepper; gently mix to incorporate.
Using your hands, form ground beef mixture into 4 even patties. Place on preheated grill and grill for 5 to 8 minutes, flipping once halfway through, or until burgers reach an internal temperature of 165 degrees. Top burgers with provolone cheese; cover, cook an additional 1 to 2 minutes or until cheese has melted.
When ready to serve, top bottom of toasted bun with burger patties and top with tomato slices and arugula. Spread pesto onto cut sides of toasted buns and place on top of arugula. Serve immediately.
Amounts Per Serving
- Total Fat: 80g
- Cholesterol: 220mg
- Sodium: 1660mg
- Total Carbohydrates: 55g
- Protein: 65g