Recipe #6303
Hamburger and red pepper pesto and sundried tomatoes
| Preparation: | 20 min |
| Marinating/Waiting: | 0 min |
| Cooking: | 10 min |
| Total: | 30 min |
4
servings
servings
| Category: | Meats and substitutes |
| Subcategory: | Beef |
| Source: | Metro |
Wine & food pairing
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Recipe ingredients
- Red Pepper Pesto
- 1 large red bell pepper, seeded, cut into wedges
- 2-3 Tbsp (30-45 mL) dried tomatoes in oil, drained, thinly sliced
- 2 tsp (10 mL) ginger, grated
- 1 tsp (5 mL) sugar*
- 1 lb (454g) ground meat of your choice
Preparation
Red Pepper Pesto: barbecue or broil in oven, skin side facing up until the skin blackens. Cool.
Peel the peppers and chop coarsely.
Mix peppers, tomatoes, ginger and sugar.
Preheat barbecue to medium heat. Grill the meat patties, turning once halfway through cooking until no more pink.
Place a portion of pesto on the meat before serving.
Suggestion
* We recommend Selection and Irresistibles products.
Metro encourages moderation in the consumption of alcohol. The sale of alcoholic beverages, as prescribed by law, is restricted to adults only. And, please, don't drink and drive!
Recipe suggestions
- Veal Cutlets with Sundried Tomatoes and Melting Sir Laurier d'Arthabaska Cheese
- Red Grill Angus Beef Tournedos with Stir-fried Cherry Tomatoes, Red Pepper and Red Onion
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- Baked Tilapia with Pesto and Crushed Tomatoes
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Veal Cutlets with Sundried Tomatoes and Melting Sir Laurier d'Arthabaska Cheese
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