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Napa Valley Basil Burger

14655-burger-basil-napa-valley-pesto-mayo-relish
http://pgoarelish2.files.wordpress.com/2011/01/14655-burger-basil-napa-valley-pesto-mayo-relish.jpg?w=150
  • Yield: 6 servings
  • Prep: 15 mins
  • Cook: 10 mins

Jim Pleasants of Williamsburg, Va., won the Grand Prize in 1990 in Sutter Home's Build a Better Burger Contest.

Ingredients

Pesto Mayonnaise:
2/3cup light mayonnaise
4tablespoons prepared basil pesto
1/4cup red onion, chopped
Patties:
2pounds ground sirloin
1/4cup red Zinfandel
1/4cup fresh basil, chopped
1/4cup red onion, chopped
1/4cup fresh Italian bread crumbs
8-- sun-dried tomatoes packed in olive oil, finely chopped
1teaspoon garlic salt
6large Ciabatta rolls, split and toasted
6slices Monterey Jack cheese
6-- (¼-inch-thick) large tomato slices
6-- fresh basil leaves

Instructions

  1. Combine mayonnaise, pesto and onion; mix well.
  2. To make patties, combine first 7 ingredients; mix gently. Form into 6 equal patties.
  3. 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.
  4. 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.

Nutritional Info *per serving

  • Calories 760
  • Glycemic Load 12.42
  • Fat 46g
  • Saturated Fat 17g
  • Polyunsaturated Fat 7g
  • Monounsaturated Fat 18g
  • Cholesterol 170mg
  • Sodium 1000mg
  • Potassium 800mg
  • Carbohydrate 31g
  • Fiber 2g
  • Sugars 6g
  • Protein 52g
  • Trans Fat 1.5g
  • Vitamin A 15%
  • Vitamin C 15%
  • Calcium 40%
  • Iron 35%
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