Napa Valley Basil-Smoked Burgers
The recipe Napa Valley Basil-Smoked Burgers could satisfy your American craving in roughly 45 minutes. This recipe serves 6. One serving contains 1010 calories, 45g of protein, and 69g of fat. For $4.88 per serving, this recipe covers 38% of your daily requirements of vitamins and minerals. 103 people have made this recipe and would make it again. If you have basil, bread crumbs, vegetable oil, and a few other ingredients on hand, you can make it. Plenty of people really liked this main course. It is brought to you by Epicurious. Taking all factors into account, this recipe earns a spoonacular score of 92%, which is tremendous. Napa Valley Cabernet Burgers, Napa Valley Mojito, and Napa Valley Iced Tea are very similar to this recipe.
Servings: 6
Ingredients:
1/4 cup lightly packed minced fresh basil
6 basil sprigs, for serving
2 tablespoons prepared basil pesto
1/4 cup fresh Italian bread crumbs
2 teaspoons garlic salt
2 pounds ground sirloin
6 red leaf lettuce leaves
2/3 cup mayonnaise
6 slices Monterey Jack cheese
1/4 cup minced red onion
6 paper-thin red onion slices, separated into rings
6 large seeded sandwich rolls, split
8 sun-dried tomatoes packed in olive oil, finely chopped
6 (1/4-inch-thick) large tomato slices
Vegetable oil, for brushing on the grill rack
Equipment:
grill
bowl
Cooking instruction summary:
Preparation 1. Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high. 2. To make the mayonnaise, combine the ingredients in a small bowl and mix well. Cover and refrigerate until needed. 3. To make the patties, combine the sirloin, Zinfandel, basil, onion, bread crumbs, sun-dried tomatoes, and garlic salt 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 form the portions into patties to fit the rolls. 4. 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 for medium. During the last few minutes of cooking, place the rolls, cut side down, on the outer edges of the rack to toast lightly. During the last minute of cooking, top each patty with a cheese slice. 5. To assemble the burgers, spread the mayonnaise over the cut sides of the rolls. On each roll bottom, place a lettuce leaf, a patty, a tomato slice, an onion slice, and a basil sprig. Add the roll tops and serve. Per serving: 227.5 calories, 64.5 calories from fat, 7.2g total fat, 1.9g saturated fat, 105.2mg cholesterol, 110.5mg sodium, 3.6g total carbs, 1.4g dietary fiber, 0.2g sugars, 35.4g protein Nutritional analysis provided by TasteBook, using the USDA Nutrition Database From Build A Better Burger by James McNair Copyright (c) 2005 by James McNair Published by Ten Speed Press.James McNair has served as the head judge of Build a Better Burger since it began in 1990, heading both the regional selection process and the cook-off judging; he is now the chairman of the national contest. He is the author of more than forty cookbooks, including Burgers, Beef, Chicken, Corn, Grill, Pizza, and The Sutter Home Napa Valley Cookbook, and has received an Award of Excellence from the International Association of Culinary Professionals. McNair also teaches cooking classes and gives culinary lectures around the country, and has appeared on many national and local television shows. He lives in Napa Valley.
Step by step:
1. Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high.
2. To make the mayonnaise, combine the ingredients in a small bowl and mix well. Cover and refrigerate until needed.
3. To make the patties, combine the sirloin, Zinfandel, basil, onion, bread crumbs, sun-dried tomatoes, and garlic salt 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 form the portions into patties to fit the rolls.
4. When the grill is ready, brush the grill rack with vegetable oil. Toss the moistened basil sprigs directly onto the fire.
5. Place the patties on the rack, cover, and cook, turning once, until done to preference, 5 to 7 minutes on each side for medium. During the last few minutes of cooking, place the rolls, cut side down, on the outer edges of the rack to toast lightly. During the last minute of cooking, top each patty with a cheese slice.
6. To assemble the burgers, spread the mayonnaise over the cut sides of the rolls. On each roll bottom, place a lettuce leaf, a patty, a tomato slice, an onion slice, and a basil sprig.
7. Add the roll tops and serve.
8. Taste
9. Book, using the USDA Nutrition Database
10. From Build A Better Burger by James McNair Copyright (c) 2005 by James McNair Published by Ten Speed Press.James McNair has served as the head judge of Build a Better Burger since it began in 1990, heading both the regional selection process and the cook-off judging; he is now the chairman of the national contest. He is the author of more than forty cookbooks, including Burgers, Beef, Chicken, Corn, Grill, Pizza, and The Sutter Home Napa Valley Cookbook, and has received an Award of Excellence from the International Association of Culinary Professionals. McNair also teaches cooking classes and gives culinary lectures around the country, and has appeared on many national and local television shows. He lives in Napa Valley.
Nutrition Information:
covered percent of daily need
