Two-Cheese Burgers
Kitchen Tested 
- Yield 4 servings
- Prep 10 mins
- Cook 10 mins
Boursin and mozzarella cheese top this hearty burger.
Mark Boughton Photography/Teresa Blackburn Styling
Ingredients
- 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
Instructions
- 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
