Wine Varietal: White Zinfandel
1pound ground chuck
1 pound ground sirloin
2 tablespoons Sauvignon Blanc
¼ cup panko
1 tablespoon tarragon, minced
6 thin slices of prosciutto
8 ounces of brie
Warm Apricot Spread
12 apricots, halved and pitted
1/4 cup Sauvignon Blanc
1 tablespoon honey
2 tablespoons Dijon
2 tablespoons juice of a lemon
2 to 3 tablespoons vegetable oil for brushing on the grill rack
6 soft good quality hamburger buns
12 romaine lettuce leaves cut to fit the bread
Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high.
To make the patties, combine the ground chuck, ground sirloin, Sauvignon Blanc, panko, and tarragon in a large bowl. Handle the meat as little as possible to avoid compacting. Mix well. Divide the mixture into 6 equal portions, then divide again and flatten into 12 disks. Each burger will consist of a “prosciutto-wrapped brie purse” sandwiched between a top and bottom patty.
To assemble the each prosciutto-wrapped brie purse fold a slice of prosciutto and place on top of each of the 6 bottom patties. Fold open half of each prosciutto slice and dollop one heaping tablespoon of brie on to the center of each prosciutto slice. Fold the loose half of the prosciutto slice over the brie ball and tuck the edges around the brie. The prosciutto should cover the bottom patty but not touch the edges. This will contain the cheese in the center of the burger when on the grill. Place remaining patties on top of the bottom patties with prosciutto and cheese. Bring the meat together on the sides to enclose the burger. Loosely cover with plastic wrap and set aside.
To make the Warm Apricot Spread, heat a large, heavy nonstick fire-proof skillet on the grill. Add the halved apricots, Sauvignon Blanc, honey, Dijon, and lemon juice. Stir the mixture frequently, about 10 minuets, or until the apricots halves are softened and can be mashed a bit. Cover with a lid and set aside.
When the grill is ready, brush the rack with vegetable oil. Place the patties on the rack, cover and cook, turning once, 5 to 7 minutes on each side for a medium grill. During the last few minutes of cooking, place the buns, cut side down, on the outer edges of the rack to toast lightly.
To assemble the burgers, on each bottom bun, place a few leaves of romaine lettuce, a patty, and an equal portion of the Warm Apricot Spread. Add the bun tops, grab a napkin, and bon appetit.
Makes 6 burgers