Servings: 8 Burgers

Ingredients:

2 lbs. of ground sirloin

1/4 cup of Zinfandel

2 teaspoons of garlic salt

1/4 cup of fresh Italian bread crumbs

1/4 cup of minced onion

1/4 cup of minced fresh basil

8 sun-dried tomatoes in olive oil (finely chopped

1/3 cup mayonnaise

2 tablespoons of basil pesto

1/3 cup of mayonnaise

2 tablespoons of prepared presto

10 large basil sprigs that’s moistened with water

8slices of Monterey Jack cheese

8 red lettuce leaves

8 slices of large tomato

8 paper-thin slices of red onion

8 basil sprigs

8 seeded sandwich rolls

Instructions:

1.) Use a charcoal grill with cover, and set it in medium-hot fire

2.) Comibine the 1/3 cup of mayonnaise and 2 tablespoons of basil pesto

3.) For the patties, put the Zinfandel, sirloin, basil, bread crumbs, onion, garlic salt, and sun-dried tomatoes in a bowl. Prepare the mixture, and divide it into 8 portions then form the patties.

4.) Use vegetable oil when brushing on the grill rack then put the basil sprigs onto the fire. Then put the patties on it, cover, and cook, turning it from time to time. Then include the rolls cut its sides to toast. Put Monterey-Jack cheese slices on the patties

5.) Spread the mayonnaise on the rolls. Then add the rest of the ingredients inside.