Napa Valley Basil-Smoked Burgers
I am thrilled to announce the beginning of my Build a Better Burger blog project here on CCC!
Ever since my mom and I teamed up for the Pillsbury Bake-Off Grand Prize Winner Project, I have been on the lookout for another contest to chronicle. Yes, we made and photographed every single Pillsbury Bake-Off Grand Prize winner from 1949 through today! This was an epic yet delicious undertaking. It was so much fun, this time I decided to focus on another legendary cook-off, the Build a Better Burger contest! Since 1990 this contest has honored the best of the best gourmet burgers.
This week I will start with the very first winning recipe from the first competition back in 1990. The project will post every Friday from now through Friday, August 30th. We will get through all 20 grand prize winning recipes by the end of the submission period for the 2013 contest. Hopefully this project will not only inspire you to enter, but help you win! Looking at past winning recipes can serve as inspiration and help focus your creations.
Many of our members have been finalists and winners! If any of you have photos or stories from the experience, please feel free to email them to me anytime: Kristina@CookingContestCentral.com
The very first grand prize was awarded to Jim Pleasants of Williamsburg, Virginia. After one bite the judges exclaimed, “Now that’s a burger!” I have to say, after making this burger over the weekend, I wholeheartedly agree. This is a classic hamburger with a Napa Valley twist that keeps you coming back for more.
If you want to read more history from the 1990 contest, check out the Build a Better Burger website: http://www.buildabetterburger.com/burgers/history#1990
Jim incorporated Sutter Home Zinfandel into the burger patty, and it also pairs perfectly with the final product. It is a medium-bodied wine with a fresh berry aroma and a hint of black pepper. The flavors are bright and juicy, with a zesty spiciness. Pairs beautifully with casual, everyday foods such a grilled chicken, barbecue, baby back ribs, sausages, pizza, pastas, and, of course, burgers!
The winning recipe is topped with a slice of Monterey Jack cheese. When I prepared the burger, I made sure to use cheese with the “Real California Seal.” These seals certify that the dairy products bearing them are made exclusively with California milk from California’s 1,600+ dairy families.
California cheese is one of the sponsors of the 2013 contest, so be sure to keep that in mind when you are developing your recipes!
Another sponsor this year is Kettle Brand chips. I figured, if we can do a burger and wine pairing, why not a burger and chips serving suggestion as well! I chose to pair this Napa Valley Basil-Smoked Burger with the Kettle Organic Sea Salt potato chips. Napa Valley cuisine is all about local, sustainable and organic, so the organic option from Kettle seemed like the perfect choice.
There are so many Kettle Brand chips to choose from, it will be fun to find delicious pairings for future grand prize winners! Kettle has been making great-tasting, all-natural chips since 1982. When you open a bag, you know you’re getting real chips made with real ingredients by real people.
This thick and juicy burger was made with an all-beef patty and we all know that the Beef Checkoff is another outstanding sponsor of the 2013 contest. Remember, the best beef burger will win $100,00o – while the best “alternative” burger will be awarded $15,000.
Don’t forget to check out the rest of the contest sponsors and see if you can incorporate their products into your entry and preparation!
- Pesto Mayonnaise
- ⅔ cup mayonnaise
- 2 tablespoons prepared basil pesto
- Patties
- 2 pounds ground sirloin
- ¼ cup Zinfandel
- ¼ cup lightly packed 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
- Vegetable oil, for brushing on the grill rack
- 8 large fresh basil sprigs, moistened with water, for grilling
- 6 large seeded sandwich rolls, split
- 6 slices Monterey Jack cheese
- 6 red leaf lettuce leaves
- 6 (1/4-inch-thick) large tomato slices
- 6 paper-thin red onion slices, separated into rings
- 6 fresh basil sprigs, for serving
- Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high.
- To make the mayonnaise, combine the ingredients in a small bowl and mix well. Cover and refrigerate until needed.
- To make the patties, combine the sirloin, Zinfandel, basil, onion, bread crumbs, sun-dried tomatoes, and garlic salt in a large bowl. Handling the meat as little as possible to avoid compacting it, mix well. Divide the mixture into 6 equal portions and form the portions into patties to fit the rolls.
- When the grill is ready, brush the grill rack with vegetable oil. Toss the moistened basil sprigs directly onto the fire. Place the patties on the rack, cover, and cook, turning once, until done to preference, 5 to 7 minutes on each side for medium. During the last few minutes of cooking, place the rolls, cut side down, on the outer edges of the rack to toast lightly. During the last minute of cooking, top each patty with a cheese slice.
- To assemble the burgers, spread the mayonnaise over the cut sides of the rolls. On each roll bottom, place a lettuce leaf, a patty, a tomato slice, an onion slice, and a basil sprig. Add the roll tops and serve.
Don’t cook-offs and recipe contests sound fun?! Become a Cooking Contest Central member today and get in the game! https://cookingcontestcentral.com/join-us/
A wonderful idea. Please let us know if is is possible to get your mouth around each one. My burger creativity is next to nothing so this should be a help.
Working on my recipe too….thanks for the inspiration!
I LOVE the Napa Valley…and this burger surely sounds like it represents the valley well!