Basil-Smoked Burgers with Zinfandel

Phillys Basil-Smoked Burgers with Zinfandel

Phillys Basil-Smoked Burgers with Zinfandel

Living
Typography
  • Smaller Small Medium Big Bigger
  • Default Helvetica Segoe Georgia Times

Philadelphia, PAPhilly's Basil-Smoked Burgers: Makes 6 - Philadelphia's burger scene is legendary, but this basil-smoked burger recipe, infused with the essence of zinfandel and grilled to perfection, stands out as a unique and flavorful creation.

Philadelphia's Signature Basil-Smoked Burgers: A Culinary Delight

Ingredients:

  • Pesto Mayonnaise:
    • 2/3 cup mayonnaise
    • 2 tablespoons prepared basil pesto
  • Patties:
    • 2 pounds ground sirloin
    • ¼ cup Zinfandel wine
    • ¼ cup minced fresh basil
    • ¼ cup minced red onion
    • ¼ cup fresh Italian bread crumbs
    • 8 sun-dried tomatoes (packed in olive oil), finely chopped
    • 2 teaspoons garlic salt
  • Additional:
    • Vegetable oil, for grilling
    • 8 large fresh basil sprigs, moistened with water
    • 6 large sandwich rolls, split and seeded
    • 6 slices Monterey Jack cheese
    • 6 red leaf lettuce leaves
    • 6 (¼-inch-thick) tomato slices
    • 6 paper-thin red onion slices, separated into rings
    • 6 fresh basil sprigs, for garnish

Instructions:

  1. Prepare the grill: Light a charcoal grill for medium-high heat or preheat a gas grill.

  2. Make the pesto mayonnaise: Combine mayonnaise and pesto in a small bowl. Cover and refrigerate.



  3. Mix the patties: Gently combine sirloin, zinfandel, basil, onion, bread crumbs, sun-dried tomatoes, and garlic salt in a large bowl. Avoid overmixing to maintain tender patties. Divide the mixture into six equal portions and form them into patties.

  4. Grill the burgers: Brush the grill rack with oil. Toss the moistened basil sprigs onto the coals (for charcoal grills). Place the patties on the rack, cover, and cook for 5-7 minutes per side for medium doneness. In the last few minutes, toast the buns cut-side down on the grill's outer edges.



  5. Melt the cheese: Top each patty with a slice of Monterey Jack cheese during the final minute of cooking.

  6. Assemble and serve: Spread pesto mayonnaise on the buns. Layer each bottom bun with lettuce, a patty, tomato, onion, and a basil sprig. Top with the other bun half and enjoy!

Why this recipe stands out:

This recipe elevates the classic burger with a few key twists. The addition of Zinfandel wine adds depth and complexity to the flavor profile, while the basil-smoked element imparts a subtle smokiness. The pesto mayonnaise adds a burst of freshness, and the Monterey Jack cheese melts into a gooey, satisfying layer.

Whether you're grilling for a crowd or simply treating yourself, these Philly basil-smoked burgers are sure to impress. They're a testament to the city's vibrant culinary scene and its love for innovative takes on classic dishes.


Share This Article on Social Media




Latest Posts

Sign up via our free email subscription service to receive notifications when new information is available.

Sponsered Ads



Follow PhillyBite:

Follow Our Socials Below