Ingredients

• 2 tbsp chopped sun-dried tomatoes in oil

• 1/4 cup finely chopped onion

• 1/4 cup finely chopped fresh mushrooms

• 1 clove garlic, minced

• 1 tbsp dried basil

• 2 ounces shredded fresh mozzarella cheese

• 1 pound lean ground beef

• 1 whole-wheat French baguette, cut into 4 sections

• 2 tbsp pesto sauce (jarred is fine)

Directions

Mix burger ingredients in a small bowl, adding ground beef last. You can use your fingers, but don't overwork the meat. Shape into 4 elongated patties to fit the bread portions. Cover and refrigerate the burgers until ready to cook.

Heat 2-sided contact grill to high. Add burgers and set timer for 4 minutes. Check that they are fully cooked with an instant-read meat thermometer inserted horizontally. They are done at 160°F. You can warm the bread and spread with pesto sauce while the burgers are cooking.

Optional garnishes to add color and flavor include roasted red peppers, black olives, pine nuts, fresh tomatoes, and lettuce.

Serves 4

Each contains (without optional garnishes) about 393 calories, 29 g protein, 18 g fat, 80 mg cholesterol, 4 g fiber, 319 mg sodium, and 22 g carbohydrates.