Red, White & Basil Burger

Red, White & Basil Burger

by | Aug 8, 2016 | Recipes

Red, White & Basil Burger

Get in the USA Olympic spirit with this Red, White and Basil Burger.  This unique burger takes the reserved juice from the the Basil, Garlic and Oregano diced tomatoes to make a delicious balsamic glaze for this burger. Serve the burger on Ciabatta bread with a slice of fresh mozzarella cheese, Roma tomatoes and fresh basil leaf. Recipe courtesy of Red Gold Tomatoes – Red, White & Basil Burger

Ingredients

2 pounds lean ground beef
2 (14.5 ounce) cans diced tomatoes with Basil, Garlic & Oregano, drained, reserve juice
1 cup cubed mozzarella cheese
3/4 cup Italian bread crumbs
3 tablespoons chopped fresh basil
Salt and black pepper to taste
4 tablespoons balsamic vinegar
2 garlic cloves, minced
3 tablespoons Italian flavored olive oil
8 Ciabatta bread, or buns of choice
8 slices fresh mozzarella cheese
3 roma tomatoes, sliced
8 fresh basil leaves

 

Directions

  • IN A MIXING BOWL COMBINE GROUND BEEF, DICED TOMATOES, CHOPPED BASIL, BREADCRUMBS, SALT AND BLACK PEPPER. FORM INTO 8 PATTIES AND STUFF EACH PATTY WITH CUBED MOZZARELLA CHEESE; GRILL TO DESIRED DONENESS OVER MEDIUM HIGH HEAT.
  • COMBINE RESERVED TOMATO JUICE, VINEGAR, GARLIC, SALT AND BLACK PEPPER IN A SAUCEPAN. COOK ON MEDIUM HIGH HEAT TO REDUCE THE MIXTURE UNTIL THICK, ABOUT 20 MINUTES.
  • BRUSH THE BREAD WITH OIL AND TOAST ON THE GRILL. PLACE BURGERS ON BOTTOM BUNS, TOP WITH 1 CHEESE SLICES, 3 TOMATOES SLICES, 1 BASIL LEAF AND 1 TABLESPOON OF THE REDUCED TOMATO MIXTURE; TOP WITH BUN.

 

PREP: 10 minutes
COOK: 20 minutes
SERVINGS: 8
 
 


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Italian Turkey Burger

Italian Turkey Burger

by | Jul 13, 2016 | Recipes

Italian Turkey Burger

The flavor of Italy from your grill! Similar to a meatball, lean ground turkey is mixed with egg, bread crumbs and our Red Gold Diced Tomatoes with Garlic & Olive Oil for true Italian flavor. Top with mozzarella and a thick pasta sauce for the perfect Italian burger!  Recipe courtesy of Red Gold – Italian Turkey Burger.

Ingredients

1 pound ground turkey
1 (14.5 ounce) can Red Gold® Diced Tomatoes with Basil, Garlic & Oregano, drained very well
1 egg, beaten
1/4 cup bread crumbs
Salt and black pepper to taste

Directions

  • COMBINE GROUND TURKEY, DICED TOMATOES, EGG AND BREAD CRUMBS IN A BOWL. FORM INTO PATTIES AND SEASON WITH SALT AND BLACK PEPPER.
  • PLACE ON GRILL AND COOK TO DESIRED TEMPERATURE, 160O FOR COMPLETELY COOKED BURGERS
  • OPTION: FOR ADDED FLAVOR PUT ¼ CUP GRATED PARMESAN CHEESE INTO THE CENTER OF EACH PATTY

Suggested Accompaniments:

  • SERVE ON TOASTED ITALIAN BREAD
  • TOP WITH A THICK PASTA SAUCE (HEATED)
  • SPRINKLE WITH SHREDDED ITALIAN BLEND CHEESE OR 1 SLICE OF FRESH MOZZARELLA CHEESE.
 
 
PREP: 10 minutes
COOK: 10 minutes
SERVINGS: 4
 
 
 
 
 
 


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Grilled Sliced Potatoes with Tomato Aioli

Grilled Sliced Potatoes with Tomato Aioli

by | Jul 1, 2014 | Recipes

Grilled Sliced Potatoes with Tomato Aioli

Prep time:  
Cook time:  
Total time:  
 
Serves: 6
 
Whether an appetizer or side dish, this Red Gold recipe makes for a tasty summertime treat. RedGold.com
Ingredients
  • 5 LARGE RED POTATOES, SCRUBBED
  • 1 (14.5 OUNCE) CAN RED GOLD® PETITE DICED TOMATOES WITH CHIPOTLE, DRAINED VERY WELL OR 2 (10 OUNCE) CANS RED GOLD® DICED TOMATOES WITH CHIPOTLE, DRAINED VERY WELL
  • 1 CUP MAYONNAISE
  • 3 GARLIC CLOVES, CHOPPED
  • 2 TEASPOONS PAPRIKA
  • SALT AND BLACK PEPPER TO TASTE
  • ¼ CUP EXTRA VIRGIN OLIVE OIL
  • 2 QUART CHOPPED FRESH PARSLEY
 
Instructions
  1. PLACE THE POTATOES IN A LARGE POT OF COLD WATER, ADD 2 TABLESPOONS OF SALT AND COOK UNTIL POTATOES ARE TENDER, ABOUT 12 TO 15 MINUTES. DRAIN, LET COOL AND CUT EACH POTATO INTO ¾ INCH THICK SLICES.
  2. HEAT GRILL TO HIGH.
  3. FOR THE TOMATO/CHIPOTLE AIOLI: PLACE RED GOLD® PETITE DICED TOMATOES WITH CHIPOTLE, MAYONNAISE, GARLIC AND PAPRIKA IN A BLENDER OR FOOD PROCESSOR. PROCESS MIXTURE UNTIL SMOOTH, SEASON WITH SALT AND BLACK PEPPER. CAN BE MADE 1 DAY IN ADVANCE AND REFRIGERATED.
  4. BRUSH POTATO SLICES ON BOTH SIDES WITH SOME OF THE OIL AND SEASON WITH SALT AND BLACK PEPPER. PLACE THE POTATOES ON THE GRILL, CLOSE THE COVER AND GRILL UNTIL LIGHTLY GOLDEN BROWN AND COOKED THROUGH. ABOUT 2 MINUTES PER SIDE. TRANSFER POTATOES TO PLATTER AND GARNISH WITH PARSLEY. SERVE THE TOMATO AIOLI DRIZZLED OVER THE POTATOES OR ON THE SIDE.
 
 
 
 
 
 
 
 
 
 
 
 
 


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Grilled Vegetable and Orzo Salad

Grilled Vegetable and Orzo Salad

by | Jan 28, 2014 | Recipes

Grilled Vegetable and Orzo Salad

Prep time:  
Cook time:  
Total time:  
 
Serves: 6
 
Grilled Vegetable and Orzo Salad
Ingredients
  • 1 (1-LB.) BOX ORZO PASTA
  • 1 EACH: ZUCCHINI AND YELLOW SQUASH, SLICED ¼-INCH THICK
  • 1 RED ONION, SLICED ½-INCH THICK
  • 1 (14.5-OZ.) CAN DICED TOMATOES, WELL DRAINED
  • ½ CUP CHOPPED, SMOKED SUN-DRIED TOMATOES
  • ½ CUP MIXED PITTED OLIVES, PLUS ¼ CUP OLIVE BRINE FROM JAR (OR TO TASTE)
  • ½ CUP LIGHTLY PACKED SNIPPED BASIL
 
Instructions
  1. COOK PASTA ACCORDING TO PACKAGE DIRECTIONS; DRAIN AND LET COOL.
  2. COOK SQUASH AND ONIONS ON AN OILED GRILL OVER MEDIUM HEAT FOR 5 TO 10 MINUTES OR UNTIL NICELY CHARRED AND SOFTENED.
  3. LET COOL THEN COARSELY CHOP.
  4. STIR TOGETHER PASTA, GRILLED VEGETABLES, TOMATOES, SUN-DRIED TOMATOES, OLIVES AND OLIVE BRINE; SET ASIDE.
  5. WHISK TOGETHER ALL DRESSING INGREDIENTS IN A MEDIUM BOWL.
  6. ADD TO SALAD AND TOSS WELL TO COAT.
  7. MAY BE COVERED AND REFRIGERATED UP TO 3 DAYS AT THIS POINT.
  8. STIR IN BASIL JUST BEFORE SERVING.
  9. NUTRITIONAL ANALYSIS PER SERVING: CALORIES: 220, FAT: 7G, SATURATED FAT: 1G, TRANS FAT: 0G, CHOLESTEROL: 0MG, SODIUM: 430MG, POTASSIUM: 274MG, CARBOHYDRATES: 33G, FIBER: 2G, SUGAR: 5G, PROTEIN: 6G, VITAMIN A: 8%, VITAMIN C: 20%, CALCIUM: 2%, IRON: 10%
 
 
 
 
 
 
 
 
 
 
 


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