Basil Instinct Burger

Pairs well with:

White Zinfandel

With strawberry and melon essences, this American original is perfectly at home with however you like to unwind.


2 pounds ground chuck
3/4 cup chopped onion
2 tsp. sea salt
2 tsp. pepper
4 garlic cloves, crushed
3 tbsp. fresh basil, chopped
1/3 cup of  Bar-B-Q Sauce or other favorite barbecue sauce
Extra virgin olive oil, for brushing the grill rack
½ cup of Bar-B-Q Sauce or other favorite barbecue sauce
6 slices colby jack cheese
½ cup butter
6 onion rolls (5 ½ inches), split
½ cup Hickory Smoked Mustard or other favorite spicy mustard
6 Romaine lettuce leaves
6 red tomato slices
6 basil leaves



Preheat a gas grill to medium-high or prepare a medium-hot charcoal grill in a charcoal grill with a cover. To make the patties combine the ground chuck, onion, salt, pepper, garlic, basil and barbecue sauce in a large bowl. To avoid compacting, handle the meat as little as possible. Mix well. Divide the mixture into six equal parts and form patties. With the grill preheated, brush rack with oil. Place patties on grill and close cover. Brush the top side of each patty liberally with the barbecue sauce. Turn the patties once, and brush the opposite side liberally with barbecue sauce. Cook patties until done to preference, about 5 to 6 minutes on each side for medium. During the last 2 minutes of cooking, butter the top and bottom of each bun and place on the grill until lightly toasted. A minute before burgers are done, place slices of Colby jack cheese on each patty and close lid on grill until cheese melts. To assemble the burgers, apply the mustard liberally to the tops and bottoms of the buns. Place patties on the bun bottoms. Then, place slice of lettuce, tomato and basil on top of the patty. Add the bun tops and serve.