Napa Valley Basil Burger
- Yield: 6 servings
- Prep: 15 mins
- Cook: 10 mins
Jim Pleasants of Williamsburg, Va., won the Grand Prize in 1990 in Sutter Home's Build a Better Burger Contest.
Ingredients
- Pesto Mayonnaise:
- 2/3cup light mayonnaise
- 4tablespoons prepared basil pesto
- 1/4cup red onion, chopped
- Patties:
- 2pounds ground sirloin
- 1/4cup red Zinfandel
- 1/4cup fresh basil, chopped
- 1/4cup red onion, chopped
- 1/4cup fresh Italian bread crumbs
- 8-- sun-dried tomatoes packed in olive oil, finely chopped
- 1teaspoon garlic salt
- 6large Ciabatta rolls, split and toasted
- 6slices Monterey Jack cheese
- 6-- (¼-inch-thick) large tomato slices
- 6-- 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.
Nutritional Info *per serving
- Calories 760
- Glycemic Load 12.42
- Fat 46g
- Saturated Fat 17g
- Polyunsaturated Fat 7g
- Monounsaturated Fat 18g
- Cholesterol 170mg
- Sodium 1000mg
- Potassium 800mg
- Carbohydrate 31g
- Fiber 2g
- Sugars 6g
- Protein 52g
- Trans Fat 1.5g
- Vitamin A 15%
- Vitamin C 15%
- Calcium 40%
- Iron 35%
