In a food processor combine sun-dried tomatoes, oil, basil, mustard, pine nuts, balsamic, garlic, red pepper, salt, and pepper. Process until well blended.
Add parmesan cheese and pulse to incorporate. Hold refrigerated for service.
Service
Set grill to medium high heat. For each serving, grill burger patty to desired doneness, just before finishing add a slice of mozzarella to melt. Toast bread.
Place patty on one side of bread. Top with 1 fanned onion wedge, 1/4 cup arugula, 2 slices tomato. Finish other piece of bread with 2 tablespoons of Zesty Sun-Dried Tomato Pesto. Serve hot.
Chef's Tip!
Try these Caramelized Wooster Onions for a delicious, umami forward replacement to traditional caramelized onions.
