I couldn’t believe I hadn’t blogged this recipe yet – these have been our favorite burgers for a few years now. The recipe is from the “Build a Better Burger” book which is a staple at the lake! We had Aidan & Jonas over last week for another cooking lesson and made these – they are even better in the summer when the ingredients can be really really fresh. Enjoy!
Napa Valley Basil Smoked Burgers (Makes 6 Burgers)
2 lbs. ground sirloin
1/4 c. Zinfandel
1/4 c. lightly packed minced fresh basil
1/4 c. minced red onion
1/4 c. fresh Italian bread crumbs
8 sun-dried tomatoes packed in olive oil, finely chopped
2 t. garlic salt
6 large seeded sandwich rolls, split
6 slices Monterey Jack cheese
6 red leaf lettuce leaves
6 (1/4 inch thick large tomato slices)
6 paper0thin red onion slices, separated into rings
6 basil sprigs, for serving
2/3 c. Mayonnaise
2 T. prepared basil pesto (or fresh even better!!)
Combine ingredients for mayo by stirring together and chill
To make the patties, combine ingredients in a large bowl. Handling the meat as little as possible to avoid compacting it, mix well. Divide the mixture into 6 equal portions and formt he portions into patties to fit the rolls.
When the grill is ready brush the rack with vegetable oil. Place the patties on the rack and cook 5-7 minutes per side. Place the rolls cut side down at the end to lightly toast. Place a cheese slice on the patty if desired for 2 minutes.
Serve with fixings and peso mayo spread on bun.
It was Jeff’s birthday that night so Wendy made delicious homemade vanilla ice cream with Kimball Brook Cream and baked brownies – YUMMO.