Wine Varietal: Chardonnay
We love brie and bacon and tomato sandwiches. Thought this would make a great burger too!
4 slices bacon, fried crisp, and crumbled, divided
1 pound ground rib eye
1/2 pound ground hamburg 80/20
1/3 cup shallots, chopped
1/2 teaspoon spoon Montreal Steak Seasoning
1/2 teaspoon each salt and pepper
1/2 cup mayonnaise
1/2 cup chive and onion cream cheese spread
1 tablespoon cracked peppercorns
1 tablespoons lemon juice
1 tablespoons chopped chives
1/2 teaspoon salt
1 slice reserved bacon, crumbled
18 ounces brie cheese sliced, 3 ounces per burger
18 slices tomato, sliced thinly, 3 per burger
12 slices 5 grain sourdough
2 cups washed and dried arugula mixed with 1/2 cup watercress
Fry up the bacon, and drain on paper towels, crumble.
In a large bowl put in the rib eye, hamburg, shallots, seasonings.
Mix with a spoon, but don’t over mix.
form into 6 patties.
Make the Peppercorn mayonnaise by combining all the peppercorn mayonnaise ingredients, cover and chill.
Mix the arugula and water cress together.
Pre heat the grill to medium high.
Grill burgers to your liking, the last 5 minutes of cooking top each burger with 3 thin slices of tomato, and 3 ounces of sliced brie.
Cover grill ad let brie melt.
Slather Peppercorn mayo on one slice of sourdough bread, top with a Briemato Burger, and put on desired amount of arugula/watercress.