Two-Cheese Burgers

Mark Boughton Photography/Teresa Blackburn Styling
  • Yield: 4 servings
  • Prep: 10 mins
  • Cook: 10 mins


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

Nutritional Info *per serving

  • Calories 480
  • Fat 19g
  • Saturated Fat 9g
  • Cholesterol 95mg
  • Sodium 720mg
  • Carbohydrate 36mg
  • Fiber 2g
  • Protein 40g