Spinach-Mozzarella Stuffed Burgers: Gently mix together 1 1/2 lbs 80% lean ground chuck, 1 tsp. salt, 3/4 tsp freshly ground pepper. Form into 8 patties, 1/3 c meat each, making about 3 1/2" patties. Refrigerate while making the filling.
Place 2 c. firmly packed fresh spinach in large dry saucepan. Cover and cook 1-2 minutes til wilted, stirring. drain and cool. Squeeze out any liquid and chop. Place in a medium bowl, stir in 1 c. shredded mozzarella cheese, & 1/4 c. purchased pesto. Mound about 1/4 c filling into the center of 4 patties and firmly sealing the edges. Press down softly in centers to prevent mounding.
Heat the grill and grill 4-6" from medium coals, covered. Grill 10-12 minutes or until no longer pink in the center, turning once.
In a small bowl, mix 1/3 c. mayonnaise ( not Miracle Whip) with 2 TB chopped oil -packed sundried tomatoes, 1 TB reggiano-Parmagiano cheese, 1 TB chopped capers.
Spread 2 TB. mayo on four large sesame seed hamburger buns, top with burgers , and prepare to be astounded at the unexpected burst of flavors. Credit goes to the Cookng Club magazine for this recipe
