Serves 12. Recipe courtesy The Food Channel.
3 pounds 80/20 ground chuck
¼ cup Heinz 57 sauce
Salt and pepper to taste
8 Roma tomatoes, sliced
24 fresh basil leaves
24 3-inch butter-and-egg dinner rolls
12 ounces fresh mozzarella cheese, cut into
2 tablespoons prepared pesto sauce
½ cup mayonnaise
Mix the ground chuck in a bowl with Heinz 57 sauce, salt and pepper. Shape the beef into 24 small patties. Place the burgers on a medium-hot oiled grill for at least 4-6 minutes on each side. Slice the buns in half and toast them on the grill. Prepare pesto mayonnaise by combing 2 tablespoons prepared pesto with ½ cup mayonnaise. Spread pesto mayonnaise on both sides of the bun. Top the burger with a mozzarella slice, two tomato slices and a fresh basil leaf. Serve.