11 inch focaccia rounds italian cut in half horizontally ( flatbread)
1 tablespoon basil fresh chopped
2 cloves garlic minced
1 pound ground round
0.3 cup dressing fat-free italian
1 inch purple onion
0.3 teaspoon pepper dried red crushed
2 small pasilla peppers sweet red
0.3 teaspoon salt
12 large spinach leaves
Equipment
bowl
grill
Directions
Combine first 4 ingredients in a medium bowl; stir well. Shape mixture into 4 (1/2-inch-thick) patties.
Cut peppers in half lengthwise; remove and discard stems, seeds, and membranes.
Combine Italian dressing and garlic.
Brush pepper halves and onion slices with dressing mixture.
Coat grill rack with cooking spray; place on grill over medium-hot coals (350 to 400).
Place meat patties, pepper halves, and onion slices on rack; grill, covered, 5 minutes on each side or until done, basting occasionally with dressing mixture.
Brush focaccia rounds lightly with dressing mixture.
Place on grill rack; grill 2 minutes on each side or until lightly toasted.
To serve, place focaccia rounds on serving plates; arrange 3 spinach leaves on each. Top each with a meat patty, onion slice, pepper half, and 2 basil leaves.
