Napa Valley Basil Burger
Kitchen Tested 
- Yield 6 servings
- Prep 15 mins
- Cook 10 mins
A dash of wine-country red and fresh herbs help produce a more juicy, flavorful burger.
Jim Pleasants of Williamsburg, Va., won the Grand Prize in 1990 in Sutter Home's Build a Better Burger Contest.
Ingredients
- Pesto Mayonnaise:
- 2/3 cup light mayonnaise
- 4 tablespoons prepared basil pesto
- 1/4 cup red onion, chopped
- Patties:
- 2 pounds ground sirloin
- 1/4 cup red Zinfandel
- 1/4 cup fresh basil, chopped
- 1/4 cup red onion, chopped
- 1/4 cup fresh Italian bread crumbs
- 8 -- sun-dried tomatoes packed in olive oil, finely chopped
- 1 teaspoon garlic salt
- 6 large Ciabatta rolls, split and toasted
- 6 slices Monterey Jack cheese
- 6 -- (¼-inch-thick) large tomato slices
- 6 -- fresh basil leaves
Instructions
- Combine mayonnaise, pesto and onion; mix well.
- To make patties, combine first 7 ingredients; mix gently. Form into 6 equal patties.
- Brush grill rack with vegetable oil. Place patties on rack; cook, turning once, for 5 to 7 minutes on each side or to desired degreee of doneness. During the last minute of cooking, top each patty with a cheese slice.
- Spread pesto mayonnaise over roll bottoms; top with burger, tomato slice and basil leaf. Add roll tops and serve.
Jim Pleasants of Williamsburg, Va., won the Grand Prize in 1990 in Sutter Home's Build a Better Burger Contest. Recipe courtesy of Sutter Home's Build a Better Burger Contest, www.buildabetterburger.com.
