Pairs well with:

Cabernet Sauvignon

This rich red easily complements your homemade chicken dishes, red meats, game, and mildly seasoned pastas.


1.5 cups chopped peeled peaches (about 3)
1/2 cup finely chopped red bell pepper (about 1 small pepper)
1/4 cup chopped green onions
2 tbsp chopped fresh cilantro
1 tbsp sugar
1 tbsp fresh lime juice
Dash of ground red pepper
¼ cup full bodied red wine (Cabernet Sauvignon)
¼ cup balsamic vinegar
3tbsp brown sugar
1.5lbs Lean Ground Beef
¼ cup finely chopped fresh basil
1tbsp garlic salt
1tbsp group pepper
¼ cup of olive oil
6 French bread buns
4 ounces chilled Brie cheese



Step 1: Combine the first 7 ingredients to create peach salsa. Cover and chill.
Step 2: Combine red wine, balsamic vinegar, and brown sugar in a small bowl to be used for basting burgers. Set aside.
Step 3: Combine beef, basil, garlic salt, and pepper. Mix well with clean hands. Hand form ½ cup of beef mixture into 1 inch thick patties. Place burgers on a platter. Wash hands well.
Step 4: Start and prepare your clean grill. Heat grill to high heat and rub a paper towel dipped in olive oil (use tongs to hold the paper towel). Reduce heat to medium.
Step 5: Ready French bread buns by brushing the insides with olive oil and set to the side
Step 6: Slice chilled Brie cheese into 6 pieces and separate on a small plate
Step 7: Cook Burgers and toast buns-
Place burgers on grill; cook 3 minutes. Baste with red wine mixture. Cook for 2 more minutes.
Flip burgers, cover the grill, cook for 2 minutes and baste again.
Place buns, face down on top grill shelf. Lightly brush tops with olive oil
Continue cooking patties for another 2-3minutes for medium doneness.
With 1 minute left, top patties with Brie cheese
Transfer patties and buns to a clean platter to assemble
Step 8: Assemble burgers-
Uncover chilled salsa
Place patty on bottom half of bun
Add 1/4 cup of salsa on patty
Top with second half of bun
And Enjoy!!