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Napa Valley Basil-Smoked Burgers

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“1990 Grand Prize, Build a Better Burger Contest, Jim Pleasants, Williamsburg, VA”

Ingredients Nutrition


  1. Prepare a med-hot fire in a charcoal grill with a cover or preheat a gas grill to med-high.
  2. Make the mayonnaise: combine the mayo and pesto in a small bowl; mix well; cover and chill until needed.
  3. Make the burgers: In a large mixing bowl, combine the sirloin, Zinfandel, basil, onion, bread crumbs, sun-dried tomatoes, and garlic salt.
  4. Handling the meat as little as possible to avoid compacting it, mix well.
  5. Divide the mixture into 6 equal portions and form the portions into patties to fit the rolls.
  6. When the grill is ready, brush the grill rack with vegetable oil.
  7. Toss the moistened basil sprigs directly onto the fire.
  8. Place the patties on the rack, cover, and cook 5-7 minutes on each side for medium.
  9. During the last few minutes of cooking, place the rolls, cut side down, on the outer edges of the grill to toast lightly.
  10. During the last minute of cooking, top each patty with a cheese slice.
  11. 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.
  12. Add roll tops and serve.

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