Tuscan Summer Sun-dried Tomato Burger

Ingredients

2 pounds 85% lean ground beef
1/2 medium white onion, finely chopped , (about ½ cup)
2 garlic cloves, minced , (about 2 teaspoons)
1/3 cup sun-dried tomatoes in oil, drained and chopped
2 ounces Romano cheese, shredded , (about ½ cup)
1 teaspoon kosher salt
1/2 teaspoon fresh ground black pepper
6 ounces fresh mozzarella cheese, sliced, (6 slices)
6 ciabatta buns, split
2 tablespoons unsalted butter, softened
1/2 cup basil pesto
8 ounces roasted red peppers, sliced , (about 24 to 32 strips)

Directions

Preheat a grill to medium-high heat, about 400°F.

In a large bowl combine 2 pounds 85% lean ground beef, 1/2 medium white onion, finely chopped , 2 garlic cloves, minced , 1/3 cup sun-dried tomatoes in oil, drained and chopped, 2 ounces Romano cheese, shredded , 1 teaspoon kosher salt, and 1/2 teaspoon fresh ground black pepper. Mix gently just until combined.

Divide the mixture into 6 equal portions and shape into patties slightly larger than the ciabatta buns. Press a shallow indentation in the center of each patty.

Place patties on the grill and cook for 3 to 4 minutes until a browned crust forms. Flip and cook another 3 to 4 minutes until the internal temperature reaches about 160°F.

During the last minute of cooking, top each burger with 1 slice of the 6 ounces fresh mozzarella cheese, sliced and close the grill lid until melted.

Spread the cut sides of the 6 ciabatta buns, split with 2 tablespoons unsalted butter, softened. Place buns cut side down on the grill and toast for about 1 minute until golden.

Spread about 2 to 3 tablespoons of the 1/2 cup basil pesto on the bottom half of each bun. Place the cheeseburger on top and add 4 to 5 of the 8 ounces roasted red peppers, sliced .

Place the top buns on and serve immediately.