Texas-Size Sirloin Pesto Burgers

Pairs well with:


Get cozy and get pouring. Our Merlot is the wine for long weekends and lengthy chats.


3 pounds ground Sirloin beef (80% lean)
1 small onion, finely grated
2 teaspoons fresh basil, finely chopped
2 teaspoons Worcestershire sauce
1 tablespoon ketchup
1 1/2 to 2 teaspoons kosher salt
1 1/2 to 2 teaspoons black peppercorns, freshly ground
1 tablespoon Colavita extra virgin olive oil
1 tablespoon butter
6 large hamburger buns, lightly buttered and toasted
6 slices good quality Mozzarella cheese
6 tablespoons good quality (purchased) sun-dried tomato pesto (from 10 oz. jar)
6 leaves curly lettuce



place sirloin beef in a medium mixing bowl. add onion, fresh basil, Worcestershire sauce, ketchup, salt and pepper. mix lightly by hand. form into 6 (1 1/2" thick) patties and set aside. meanwhile oil the grate on a gas or charcoal grill with Colavita extra virgin olive oil. place patties on grill rack. charcoal: grill for 28 to 32 minutes (depending on your grill) or until burgers reach 160F). Turn only once, halfway through cooking time. gas: preheat grill then reduce heat to medium. place patties on rack and close lid. grill 28 to 32 minutes (depending on your grill) or until burgers reach 160F). turn only once, halfway through cooking time. meanwhile lightly butter buns and place within easy reach the Mozzarella, pesto and lettuce leaves. When patties are within 2-3 minutes of being done top with Mozzarella slices and allow to melt. Spread each bun with pesto and top bottom bun with lettuce leaf. Place cheese-topped sirloin pattie on lettuce leaf and top with remaining bun. makes 6 Texas-Sized Burgers.