Ah-maizing B2 Burger

Pairs well with:


Bright and full-bodied, this Zinfandel wine is a curious contradiction in tastes.


2 1/4 Lbs Ground Chuck
1 1/2 Teaspoons Salt
2 ears of very Fresh Corn
3/4 Cup finely diced Red Onion
8 Ounces Gorgonzola Dolce (or any creamy Gorgonzola)
3/4 Cup Hellmann’s Mayonnaise
4 1/2 Teaspoons TABASCO Pepper Sauce
6 Portuguese Type Rolls (or any hard Roll), Split in Half
9 slices of thick cut Bacon
24 Large Fresh Basil Leaves
18 large Fresh Mint Leaves
Vegetable Oil for Brushing on the Grill Rack



To make the patties, place the ground chuck in a bowl, sprinkle with the salt and mix gently, form into 6 equal 6 ounce patties, cover, and set aside.

Cut and scrape the kernels off the corn cobs into a bowl (about 1 1/2 Cups), add the red onion and the gorgonzola dolce and mix together by hand until the corn and onion are evenly distributed, then form into six individual “patties”, cover, and set aside.

In a bowl, mix the mayonnaise and TABASCO Pepper Sauce. Spread equal amounts on the top and bottom of each cut roll and then set aside.

Preheat gas grill to medium high.

Cut the Bacon crosswise into 1 inch pieces and then cook them on the grill in a fireproof skillet until golden and crisp. Drain off the excess fat, place on paper towels, cover, and set aside to keep warm.

Slice the fresh Basil and Mint into a coarse chiffonade and toss gently to mix together in a bowl (about 3 Cups), and then set aside.

Brush the grill rack with the Vegetable Oil. Place the patties on the rack, cover and cook, turning once until medium, about 5 – 7 minutes per side. During the final minutes of cooking, place the rolls cut side down on the outer edges of the grill and toast lightly until golden.

To assemble the Burgers place 2 tablespoons of the Basil-Mint chiffonade on each of the Bottom Rolls, top with the burger, then the Corn-Gorgonzola-Onion “Patties”, the reserved bacon, and top each with the remaining Basil-Mint chiffonade, then the top roll, press lightly, and serve.