The trick is to smoke the meat and not make the meat smoke
NAPA VALLEY BASIL-SMOKED BURGERS
Date: June 18, 2007 Viewing:Click on THUMBNAIL to bring up larger image with captions. There will also be controls for manual or self running slide show. Learn More:ClickHERE to jump to additional Info about this recipe.
Napa Valley Basil-Smoked Burgers
Mayo and pesto are mixed to make basil flavored condiment
The mayo pesto blend is applied to the rolls
Every part of this burger had a shot of baxil
Basil, garlic salt, onion, sun dried tomatoes, bread crumbs
...are blended with 2 pounds of sirloin & white zinfandel
The meat is ready to form into 6 patties
The six 1/3 pound patties-are the ideal weight for a burger
The burgers are grilled plus smoked with basil leaves
The sirloin burgers are cooked for 6 minutes per side
The buns get pesto, lettuce a patty, tomato, onion & basil
These burgers are infused with basil flavor
One of these burgers is a meal in and of themselves
The white Zinfandel helps keep the patties moist
The seared sirloin made for a tasty patty
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Attempt number nine from Build a Better Burger was all about basil. There is a basil pesto flavored mayonnaise, chopped basil in the sirloin patties, a basil garnish and basil leaves are added to the coals to add basil smoke flavor. The burgers were also flavored with white Zinfandel, onion, Italian bread-crumbs & sun dried tomatoes. The toppings were sliced tomato, onion and Monterey Jack cheese. The burgers had a great fresh flavor with many subtle nuances and will go into regular rotation.
Build a Better Burger:Napa Valley Basil - Smoked Burgers - Page 36