Napa Valley Basil Smoked Burgers Recipes

Steps:

• COMBINE 1/2 cup apple butter, Worcestershire sauce, hickory smoke flavoring, salt and pepper in medium bowl. Crumble ground chuck into bowl; gently combine the ingredients well. Shape meat into four 5-inch wide patties; refrigerate.
• COAT unheated grill grate with no-stick cooking spray. Heat grill to medium-high (350 degrees F to 400 degrees F). Coat apples and onions (keeping slices intact) with 1 cup apple butter.
• GRILL burgers, apples and onions 4 to 6 minutes per side or until juices run clear on the burgers and the apples and onions are tender. Toast rolls, if desired.
• TOP each burger with cheese during the last 2 minutes of grilling. Place a burger on each roll bottom, top with grilled apples and onions and the roll top; serve.

Steps:

• 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.

Steps:

• Prepare a med-hot fire in a charcoal grill with a cover or preheat a gas grill to med-high.
• Make the mayonnaise: combine the mayo and pesto in a small bowl; mix well; cover and chill until needed.
• Make the burgers: In a large mixing bowl, combine the sirloin, Zinfandel, basil, onion, bread crumbs, sun-dried tomatoes, and garlic salt.
• 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.
• 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 5-7 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 grill to toast lightly.
• During the last minute of cooking, top each patty with a cheese slice.
• To assemble: spread the mayonnaise over the cut sides of the rolls; on each bottom roll, place a lettuce leaf, a patty, a tomato slice, an onion slice, and a basil sprig.
• Add roll tops and serve.