Recipe: Beaver Street Burgers with Basil Pesto Mayonnaise

BEAVER STREET BURGERS
Source: the Beaver Street Brewery

4 pounds beef chuck roast or ground chuck
2 Tablespoons fresh basil leaves, chopped fine
2 Tablespoons fresh garlic, minced
2/3 cup sun-dried tomatoes, reconstituted (see instructions below)
2 teaspoons kosher salt
1 Tablespoon freshy ground black pepper
2 Tablespoons sun-dried tomato "liquor" (see instructions below)
8 slices Havarti cheese
Basil Pesto Mayonnaise (recipe follows)
Romaine lettuce leaves
Red onion slices
8 Fresnch rolls

If using beef chuck roast, cut meat into 1-inch stirips. Grind using the biggest-hole grinder plate (3/8-inch).

To reconstitute sun-dried tomatoes, pour about 2 cups of boiling water over the dried tomatoes. Cover and soak for about 30 minutes, until the tomatoes are soft. Drain off the remaining water, reserving 2 Tablespoons for the tomato "liquor". Chop tomatoes.

In a medium bowl, add the ground chuck, basil, garlic, reconstituted tomatoes, salt, pepper and sun-dried tomato liquor. Combine well. (if using a meat grinder; run through the grinder using the smallest-hole grinder plate.)

Grill over hot coals to desired doneness and serve with sliced Havarti cheese, Basil Pesto Mayonnaise, romaine lettuce leaves, red onion slices and crusty French rolls.

Makes 8 burgers.

BASIL PESTO MAYONNAISE:
1/2 cup mayonnaise
2 Tablesppons good-quality basil pesto

Stir mayonnaise and pesto together until well-combined. Makes 1/2 cup.