Italian Burgers With A Basil Pimento Cheese

Pairs well with:

White Zinfandel

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


1/4 cup mayonnaise
2 cups grated extra sharp cheddar cheese
1 teaspoon chopped fresh basil
1 teaspoon ground black pepper
1 teaspoon minced fresh garlic
2 tablespoon chopped sweet onion
1 teaspoon drained pimentos
1 teaspoon worcestershire sauce
1 1/2 pounds ground chuck
1/2 pound hot italian sausage, casings removed
2 tablespoons minced fresh garlic
2 teaspoons salt
2 teaspoons ground black pepper
2 tablespoons chopped fresh basil
Vegetable oil for brushing the grill rack
6 onion rolls, split
6 tablespoon julienne sun-dried tomatoes



-Prepare a medium-hot fire in a charcoal gill with a cover, or preheat a gas grill to medium-high. -To make the basil pimento cheese, combine the mayonnaise, cheese, basil, pepper, garlic, onion, pimentos, and worcestershire sauce in a medium bowl. Mix well to combine. Cover and refrigerate until ready to serve. -To make the patties, combine the chuck, sausage, garlic, salt, pepper, and basil in a large bowl. Handling the meat as little as possible to avoid compacting it, mix well. Divide the mixture into six equal portions and form into patties to fit the buns. -Brush the grill rack with oil. Place the patties on the rack, cover, and grill turning once, until done to preference, 4 to 5 minutes on each side for medium. -During the last few minutes of grilling, place the buns cut side down on the outer edges of the rack and toast lightly. -To assemble burgers, on each roll bottom place a patty, top with 2 tablespoons of pimento cheese, and one tablespoon sund-dried tomatoes. Add the roll tops and serve. -Makes six burgers.