INGREDIENTS

  • 1/2 cup sun-dried tomatoes , packed without oil
  • 1/4 cup minced shallots
  • 2 tablespoons Dijon mustard
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon paprika
  • 1/2 teaspoon salt
  • 1/2 teaspoon fresh ground black pepper
  • 1 1/2 lbs ground sirloin
  • 1 garlic clove , minced
  • cooking spray

DIRECTIONS

  1. Place tomatoes in a bowl; cover with boiling water. Let stand 30 minutes or until soft. Drain and finely chop.
  2. Prepare grill.
  3. Combine tomatoes, shallots, and next 7 ingredients (through garlic). Divide mixture into 6 equal portions, shaping each into a 1/2-inch-thick patty.
  4. Place patties on a grill rack coated with cooking spray; grill 5 minutes on each side or until a thermometer registers 160°. Remove from grill; let stand 5 minutes.
  5. Place rolls, cut sides down, on grill rack; grill 1 minute or until toasted. Place 1 patty on bottom half of each roll; top each serving with 1 onion slice, 1 lettuce leaf, and top half of roll.