In a large bowl, thoroughly combine egg, water and bouillon granules. Stir in onion, cheese, basil, Worcestershire sauce, garlic powder and black pepper. Add ground beef and pork. Using clean hands, gently combine the egg mixture and ground meats. (Ingredients need to be evenly distributed and your hands are the best "tool" to do this, but is important to handle ground meat mixture as little as possible for a more tender, moist burger.)

Shape meat mixture into eight 3/4-inch-thick patties, about 4 inches wide.

For a charcoal grill, grill patties on the greased rack of an uncovered grill directly over medium coals for 14 to 18 minutes or until meat is done (an instant-read thermometer inserted into burgers should register 160 degree F), turning once halfway through grilling. (For a gas grill, lightly grease the grill rack; preheat grill. Reduce heat to medium. Place patties on grill rack over heat. Cover and grill as above.)

Remove burgers from grill. Serve burgers on buns with Mustard Sauce. If you like, top burgers with lettuce, tomato and onion and serve with pickle spears. Makes 8 servings.

: In a small bowl combine 1/3 cup stone-ground mustard, 2 tablespoons beer or apple juice, 1 tablespoon honey, and 1/2 teaspoon Worcestershire sauce or steak sauce. Makes about 1/2 cup.