Pairs well with:


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



Jamin Strawberry Topping:

1 cup Mayonnaise
1 tsp fresh lime juice
1 tsp honey
2 T fresh basil, chopped
1 tsp Dijon mustard
½ tsp kosher salt
¼ tsp fresh ground pepper
1 T shallot, chopped
2 cups Strawberries, sliced


2 lbs ground chuck
¼ cup fresh basil, chopped
1 T garlic, chopped
2 T Dijon mustard
2 tsp kosher salt
½ tsp freshly ground pepper

Colavita Extra Virgin Olive oil, for brushing the grill rack and buns

6 slices of Monterey cheese

6 Keiser buns, split

2 cups Romaine lettuce, chopped

1 large ripe avocados, sliced




Preheat your gas grill to high.

To make Jamin Strawberry Topping, whisk together mayonnaise, lime, honey, basil, Dijon mustard, salt, pepper and shallot in a bowl. Next, gently stir in the strawberries. Cover and set aside in a refrigerator.

To prepare the patties, gently combine the chuck, basil, garlic, Dijon mustard, salt, and pepper in a large bowl. Gently mix together using your hands. Divide into 6 equal parts and form into patties.

Brush the grill rack with olive oil. Place the patties on the grill, cover and cook for 5
minutes. Turn the patties, and continue cooking for another 5 minutes. Place the cheese
slices on the patties during the last 2 minutes of grilling. Brush the buns with olive oil. Place the buns, cut side down, on the outer edges of the rack to toast lightly during the last 2 minutes of grilling.

To assemble the burger, place 3 tablespoon portions of the Jamin Strawberry Topping on each bun top. Place ½ cup chopped lettuce on each bottom bun and add the patty. Place 2 to 3 slices of avocados on top of each patty. Add the bun top with wooden skewers and serve.

Makes 6 burgers.