Basil Burgers

Sometimes you just know when things are in your life to stay.

Like our house.  When we walked in the door, we knew it was our house.

Or like these burgers.  A little less expensive than a house, but (maybe?) equally life-changing.

My brother and sister-in-law brought this recipe on vacation this year...totally one of the best things I've ever eaten.  

In my life.

People.  I'm serious.

So it's an Italian burger - full of sundried tomatoes, pesto, garlic, etc., topped with provolone cheese and pesto mayonnaise.  On a toasted bun.  Lettuce and tomato optional.  It's like an Italian meatloaf on a bun.

My mouth is watering as I type this.  These burgers are beyond description.  They're super moist, beyond flavorful with the garlic, pesto, chewy and sweet sundried tomatoes...cheesy...

Mmmm.

By all means, make these.  You won't even believe how fabulous they are.

Basil Burgers
Adapted from Epicurious

For the burgers:
2 pounds ground beef (80/20)
1/4 cup white wine (could substitute chicken stock)
3 T pesto
1/4 cup minced red onion
1/4 cup Italian breadcrumbs
8 sun-dried tomatoes packed in olive oil, chopped
2 tsp garlic salt

For serving:
6 slices provolone cheese
6 large buns, split
6 tomato slices
12 basil leaves
Pesto Mayonnaise (3 T pesto whisked with 2/3 cup mayonnaise)

In a large bowl, mix together the beef, white wine, pesto, onion, breadcrumbs, sun-dried tomatoes and garlic salt.  Use your hands to combine (but don't overmix the burger mixture!) and then form into six equal patties. Make a small indentation in the middle of each burger (as they cook, the middle will puff slightly).

Grill burgers until nearly all pink is gone, 5-6 minutes on each side.  Don't squish the burgers with the spatula while they cook!  (If you press the burgers, the juice will run out and the burgers will be dry.)

Place the cheese on the burgers for about the last 30 seconds of grilling.  Toast the buns and assemble the burgers with the tomato slices, basil leaves and a generous dollop of pesto mayonnaise.