Shelly's Recipe

CALIFORNIA BASIL BURGERS

Category: Sandwiches I

2/3 cup light mayonnaise
2 tbsp Pesto
2 lb Ground sirloin
1/4 cup California Zinfandel
1/4 cup lightly packed minced fresh basil
1/4 cup minced red onion
1/4 cup fine Italian bread crumbs
8 sun-dried tomatoes packed in oil, drained and finely chopped
1 to 2 tsp garlic salt
6 large seeded sandwich rolls
6 slices Monterey Jack cheese
6 large tomato slices
Paper-thin red onion slices

In a grill prepare a medium hot fire. In a small bowl combine the mayonnaise with the Pesto and set aside. In a bowl combine the sirloin with the wine, basil, onion, sun-dried tomatoes, breadcrumbs, and garlic salt. Handling the meat as little as possible to avoid compacting it, mix well. Divide the meat into 6 even portions and shape into patties to fit the rolls.

When the fire is ready, brush the grate with oil or spray with Pam. Grill burgers according to your preference. During the last few minutes of cooking, toast the buns on the grill and place a slice of cheese on each burger. Spread the mayonnaise on the buns and top with a burger, lettuce, tomato, and onion.