Napa Valley Basil-Smoked Burgers

Ingredients

Pesto Mayonnaise

2/3 cup mayonnaise
2 tablespoons prepared basil pesto

Patties

2 pounds ground sirloin
1/4 cup Zinfandel
1/4 cup lightly packed minced fresh basil
1/4 cup minced red onion
1/4 cup fresh Italian bread crumbs
8 sun-dried tomatoes packed in olive oil, finely chopped
2 teaspoons garlic salt

Vegetable oil, for brushing on the grill rack
8 large fresh basil sprigs, moistened with water, for grilling
6 large seeded sandwich rolls, split
6 slices Monterey Jack cheese
6 red leaf lettuce leaves
6 (1/4-inch-thick) large tomato slices
6 paper-thin red onion slices, separated into rings
6 fresh basil sprigs, for serving

 

Directions

Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high.

To make the mayonnaise, combine the ingredients in a small bowl and mix well. Cover and refrigerate until needed.

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. 

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.

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.

Makes 6 burgers

Grilled Cheese Burger - Katie Lee Joel's Award Winning Burger 2008

I have to say this cross between a grilled cheese and hamburger is AMAZING!  Simple to make and very comforting.

Ingredients

1 pound ground beef (85 percent lean)
1 large egg, lightly beaten
1 medium yellow onion, half grated, the other half thinly sliced
1/4 teaspoon garlic powder
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
12 slices white bread
2 tablespoons unsalted butter, softened
12 slices American cheese, optional

Directions

1. In a medium bowl, combine the beef, egg, grated onion, garlic powder, salt, and pepper. Mix until combined.
2. Form into thin patties.
3. Spread butter on one side of each slice of bread.
4. Heat a large heavy skillet over medium-high heat. Cook the burgers about 3 minutes on each side. Drain on paper towels. Drain the grease from the skillet.
5. In the same skillet, place six slices of bread, butter side down. Top each with a slice of cheese, if desired, some onions and a burger. Top with remaining slices of cheese, if using, and bread, butter side up.
6. Cook each sandwich until golden brown, about 2 minutes per side.
7. Serve with mustard, ketchup, pickles, or any other desired hamburger toppings.

Makes 6 burgers.

**Due to sold-out Saturday, Lure Fishbar has extended their Late Brunch to include Sunday 10/3**

The next-best thing to brunch on your own yacht is this seaworthy Soho restaurant, whose nautical stylings channel the open waters. Chef Josh Capon’s seafood-centric Late Brunch menu (two courses paired with two Stella Artois pilsners for $25 a person) features beer-friendly dishes such as crispy calamari and Capon’s award-winning burger--an ideal meal on or off the high seas