Wine Varietal: Cabernet Sauvignon
1 tbsp butter
1 pound red cabbage, approximately 1/2 head, sliced thin
1 shallot, minced
1 granny smith apple, cored, sliced, and chopped
4 cups apple cider or apple juice
2 tbsp apple cider vinegar
2 pounds ground chuck
1 tbsp finely chopped fresh basil
1/2 tbsp finely chopped fresh thyme
1/2 tsp freshly ground pepper
1/2 tsp salt
1 tbsp dijon mustard
2 loaves french bread
8 oz goat cheese (montrachet)
5 oz brie cheese, rind removed
Preheat grill on high. Melt butter in 12 inch fire proof saucepan on grill at high heat. Combine cabbage, shallot, and apple and add to pan. Saute for 10 minutes and remove to a bowl.
In same saucepan, reduce cider or juice to 1/3 cup, about 1 hour. Remove from heat and add vinegar.
While liquid is reducing, gently but thoroughly combine beef, basil, thyme, pepper, salt, and mustard. Form into 6 patties approximately 1/2 inch thick.
Slice french bread into 6 pieces, 4 inches each. Slice each piece in half lengthwise and remove centers. When flattened, the bread pieces should be roughly square.
Heat brie over medium grill until melted, stirring constantly. Add goat cheese and stir until well combined. Remove from heat.
Grill patties over medium-high heat until desired doneness, about 5 minutes per side for medium. In last two minutes of cooking, add french bread pieces to grill and brown both sides, pressing down with spatula to flatten.
When burgers are done, combine cabbage mixture with reduced cider and vinegar and heat on high until heated through.
Spread cheese mixture on all pieces of bread, each burger will have cheese on both sides of the patty. Place burger on bottom bread piece, top with cabbage and place other bread piece on top.