Ingredients:
2/3 cup mayonnaise
2 tablespoons prepared basil pesto
2 lbs ground sirloin
1/4 cup zinfandel
1/4 cup lighlty packed minced fresh basil
1/4 cup minced red onions
1/4 cup fresh Italian seasoned breadcrumbs
8 sun-dried tomatoes packed in oil, finely chopped
2 teaspoons garlic salt
8 large basil sprigs, moistened with water
6 large seeded sandwich buns, split
6 slices monterey jack cheese
6 leaves red leaf lettuce
6 slices tomatoes, large slices
6 slices red onions, separated into rings ( should be sliced paper thin)
6 basil sprigs, for serving
Directions:
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.
Servings: 6
Time preparation: 30 min.
Time total: 44 min.