Napa Valley Basil-Smoked Burgers
Serves: 3
Alessia Franecki
1 January 1970
Based on User reviews:
66
Spice
65
Sweetness
48
Sourness
43
mins
Prep time (avg)
5.5
Difficulty
Ingredients:
910 g
Ground Sirloin2 tsps
Garlic Salt6 large
Sandwich Rolls (seeded, split)2 cup
Mayonnaise2 tbsps
Basil Pesto (prepared)Directions:
1
During the last minute of cooking, top each patty with a cheese slice
2
Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high
3
To make the mayonnaise, combine the ingredients in a small bowl and mix well
4
Cover and refrigerate until needed
5
To make the patties, combine the sirloin, Zinfandel, basil, onion, bread crumbs, sun-dried tomatoes, and garlic salt in a large bowl
6
Handling the meat as little as possible to avoid compacting it, mix well
7
Divide the mixture into 6 equal portions and form the portions into patties to fit the rolls
8
When the grill is ready, brush the grill rack with vegetable oil
9
Toss the moistened basil sprigs directly onto the fire
10
Place the patties on the rack, cover, and cook, turning once, until done to preference, 5 to 7 minutes on each side for medium
11
During the last few minutes of cooking, place the rolls, cut side down, on the outer edges of the rack to toast lightly
12
During the last minute of cooking, top each patty with a cheese slice
13
To assemble the burgers, spread the mayonnaise over the cut sides of the rolls
14
On each roll bottom, place a lettuce leaf, a patty, a tomato slice, an onion slice, and a basil sprig
15
Add the roll tops and serve
16
Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high
17
To make the mayonnaise, combine the ingredients in a small bowl and mix well
18
Cover and refrigerate until needed
19
To make the patties, combine the sirloin, Zinfandel, basil, onion, bread crumbs, sun-dried tomatoes, and garlic salt in a large bowl
20
Handling the meat as little as possible to avoid compacting it, mix well
21
Divide the mixture into 6 equal portions and form the portions into patties to fit the rolls
22
When the grill is ready, brush the grill rack with vegetable oil
23
Toss the moistened basil sprigs directly onto the fire
24
Place the patties on the rack, cover, and cook, turning once, until done to preference, 5 to 7 minutes on each side for medium
25
During the last few minutes of cooking, place the rolls, cut side down, on the outer edges of the rack to toast lightly
26
To assemble the burgers, spread the mayonnaise over the cut sides of the rolls
27
On each roll bottom, place a lettuce leaf, a patty, a tomato slice, an onion slice, and a basil sprig
28
Add the roll tops and serve