You are here: Home » Recipes » Napa Valley Basil Burger Napa Valley Basil Burger Recipe by Our Cookbook CollectionKitchen 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. PrintEmail 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 mayonnaise4 tablespoons prepared basil pesto1/4 cup red onion, choppedPatties:2 pounds ground sirloin1/4 cup red Zinfandel1/4 cup fresh basil, chopped1/4 cup red onion, chopped1/4 cup fresh Italian bread crumbs8 -- sun-dried tomatoes packed in olive oil, finely chopped1 teaspoon garlic salt6 large Ciabatta rolls, split and toasted6 slices Monterey Jack cheese6 -- (¼-inch-thick) large tomato slices6 -- 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.