Napa Valley Basil Smoked Burgers
Get ready to elevate your burger game with these irresistible Napa Valley Basil Smoked Burgers, a smoky, herb-infused twist on the classic grill favorite! Made with juicy ground beef blended with finely chopped fresh basil, garlic, smoked paprika, and a hint of Worcestershire sauce, these burgers are gently smoked over oak wood chips for a rich, aromatic flavor. Topped with creamy Swiss cheese, peppery arugula, and fresh slices of tomato and red onion, each bite is perfectly complemented by a tangy homemade mayo-Dijon sauce. Served on buttery, toasted brioche buns, these gourmet burgers are ideal for summer barbecues or any casual gathering. Perfectly juicy and packed with bold, smoky flavor, this recipe is sure to impress friends and family alike.
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Recipe Information
Ingredients
- 1.5 lbs Ground beef (80/20 lean-to-fat ratio)
- 0.25 cup Fresh basil leaves (finely chopped)
- 2 cloves Garlic (minced)
- 1 tsp Salt
- 0.5 tsp Black pepper (freshly ground)
- 0.5 tsp Smoked paprika
- 1 tbsp Worcestershire sauce
- 1 cup Oak wood chips (for smoking)
- 4 pcs Brioche burger buns
- 4 pcs Swiss cheese slices
- 1 cup Arugula leaves
- 1 large Tomato (sliced)
- 0.5 pcs Red onion (sliced into rings)
- 0.25 cup Mayonnaise
- 2 tbsp Dijon mustard
Instructions
Soak the oak wood chips in water for at least 30 minutes and drain before using.
Preheat your grill for indirect cooking to a medium-high temperature (about 375°F). If using a charcoal grill, arrange coals on one side to create an indirect heat zone.
In a mixing bowl, combine the ground beef, chopped basil, minced garlic, salt, black pepper, smoked paprika, and Worcestershire sauce. Mix gently until combined, being careful not to overwork the meat.
Divide the beef mixture into four equal portions and shape them into burger patties, about 1 inch thick. Make a slight indentation in the center of each patty with your thumb to prevent puffing during cooking.
Add the drained oak wood chips to your grill. For a gas grill, place the chips in a smoker box or foil pouch with holes; for a charcoal grill, sprinkle the chips directly on the coals.
Place the patties on the grill over indirect heat. Cover the grill and smoke for 5 minutes.
After 5 minutes, move the patties to direct heat to sear. Cook 3-4 minutes per side or until the internal temperature reaches 160°F.
During the last minute of cooking, place a slice of Swiss cheese on each patty and toast the brioche buns on the grill.
In a small bowl, mix mayonnaise and Dijon mustard to make the burger sauce.
Assemble the burgers: Spread the sauce on the toasted buns, then layer with arugula, tomato slices, the smoked basil burger patty, red onion rings, and the top bun.
Serve immediately and enjoy your Napa Valley Basil Smoked Burgers!
Nutrition Facts
Calories |
919 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 62.5 g | 80% | |
| Saturated Fat | 23.7 g | 118% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 166 mg | 55% | |
| Sodium | 1281 mg | 56% | |
| Total Carbohydrate | 46.5 g | 17% | |
| Dietary Fiber | 2.2 g | 8% | |
| Total Sugars | 9.0 g | ||
| Protein | 44.0 g | 88% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 299 mg | 23% | |
| Iron | 6.0 mg | 34% | |
| Potassium | 715 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
