BASIL-SMOKED BURGER Recipe

Ingredients

Pesto Mayonnaise:
2/3 cup mayonnaise
2 Tbsps prepared basil pesto
PATTIES:
2 pounds ground sirloin
1/4 cup Zinfandel
1/4 cup lightly packed minced fresh basil
1/4 cup fresh Italian bread crumbs
8 sun-dried tomatoes packed in olive oil, finely chopped
2 tsps garlic salt
vegetable oil for brushing on the grill rack
8 large basil sprigs, moistened with water for grilling
6 large seeded sandwich rolls, split
6 slices Monterey Jack cheese
6 red leaf lettuce leaves
6 thick tomato slices, about 1/4 ich thick
6 paper thin red onion slices separated into rings
6 basil sprigs for serving

Preparation

Step 1

Prepare a medium-hot fire in a charcoal grill with a cover.

To make the patties, combine the sirloin, Zinfandel, basil, onion, bread crumbs, s un-dried tomatoes and garlic salt in a large bowl. Handling the meat as little s possible to avoid compacting it, mix well. Divide the mixture into 6 equal portions and form the portions into patties to fit the rolls.

When the grill is ready, brush the grill rack with vegetable oil. Toss the moistened basil sprigs directly onto the fire. Place the patties on the rack, cover and cook, turning once, until done to preference, 5 to 7 minutes on each side.

Serve patties on ciabatta rolls with pesto mayo and other condiments/garnishes of choice.