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Categories:
foil ground beef red onion sweet red pepper parsley garlic Italian breadcrumbs egg ketchup vanilla ice cream Worcestershire sauce salt pepper cheese tomatoes pesto sauce rosemary vanilla ice cream
Viewed: 47 - Published at: 5 years agoIngredients
- Reynolds Wrap Foil
- 2 lbs fresh 90% lean ground beef
- 14 cup red onion, finely chopped
- 14 cup roasted sweet red pepper, finely chopped
- 14 cup parsley
- 2 garlic cloves, minced
- 12 cup Italian breadcrumbs
- 1 egg
- 14 cup ketchup
- 12 cup perry's vanilla ice cream
- 1 tablespoon Worcestershire sauce
- 1 teaspoon salt
- 1 teaspoon pepper
- 6 slices monterey jack cheese
- 6 slices tomatoes
- 1 cup pesto sauce, with
- 12 teaspoon rosemary
- 14 cup perry's vanilla ice cream
Method
- Mix together all ingredients and form into patties.
- (except cheese,tomatoes and spinach).
- Line grill with Reynolds wrap.
- Poke holes, lay burgers on foil.
- Make a thumb print in the middle of each burger and fill with ice cream.
- Baste while grilling.
- Grill until cooked through.
- Time to build your perfect ice cream burger.
- Select an onion roll.
- Brush ice cream on halves, grilled until toasted.
- Baste burgers with the pesto, rosemary ice cream sauce.
- Pile high with fresh spinach, roasted red sweet peppers, grilled red onion, tomato, and a slab of cheese.
