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  • 1 1/2 pounds ground chuck
  • 1/4 cup chopped fresh basil
  • 2 cloves garlic, minced
  • 1/4 teaspoon coarse salt
  • Freshly ground black pepper
  • 1/3 cup red wine or low-sodium beef broth
  • 4 tablespoons Boursin cheese
  • 4 slices (1-ounce) mozzarella cheese
  • Arugula leaves or other lettuce
  • 4 buns
  • 4 slices tomato
  • Balsamic vinegar


  1. Combine meat, basil, garlic, salt, pepper and wine. Shape into 4 burgers. Make an indentation in center of each burger. Grill, broil or pan-fry 5 minutes; flip. Top with Boursin and mozzarella cheeses. Cook until thoroughly done. Place arugula on bottom halves of buns. Top with burger, tomato slice, a drizzle of balsamic vinegar and bun top.
—Recipe by Chef Jon Ashton

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The recipe was originally published as Two-Cheese Burgers on

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