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.

14655-burger-basil-napa-valley-pesto-mayo-relish

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

  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.

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