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:

Quickview
1010k Calories
45g Protein
68g Total Fat
53g Carbs
33% Health Score
Limit These
Calories
1010k
51%

Fat
68g
106%

  Saturated Fat
29g
184%

Carbohydrates
53g
18%

  Sugar
12g
14%

Cholesterol
138mg
46%

Sodium
1593mg
69%

Get Enough Of These
Protein
45g
90%

Selenium
52µg
75%

Vitamin K
69µg
66%

Vitamin B12
3µg
59%

Zinc
8mg
59%

Vitamin B3
11mg
56%

Phosphorus
540mg
54%

Vitamin B6
0.87mg
44%

Vitamin C
35mg
42%

Vitamin A
2021IU
40%

Manganese
0.75mg
38%

Vitamin B2
0.63mg
37%

Iron
6mg
36%

Calcium
355mg
36%

Potassium
1243mg
36%

Vitamin B1
0.52mg
35%

Folate
126µg
32%

Fiber
6g
24%

Magnesium
90mg
23%

Vitamin E
3mg
22%

Copper
0.42mg
21%

Vitamin B5
1mg
16%

Vitamin D
0.37µg
2%

covered percent of daily need
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Food Joke

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