Wine Varietal: Pinot Grigio
3 Lbs. Ground Beef (80% lean)
1Lb. Ground Lamb
12 oz. Brie Cheese, sliced with rinds removed
6 Large Onions, halved and thinly sliced
14 Garlic Cloves
½ Cup Sutter Home White Merlot
2 Tbsp. Black Currant Preserve
2 Tbsp. Butter
1 Cup Olive Oil
30 Medium Basil Leaves, coarsely chopped
1 ½ Tbsp. Unsalted Pine Nuts
16 Small Mint Leaves
1 Sprig Rosemary, leafs removed
3 Tbsp. Kosher Salt
1 ½ tsp. Ground Black Pepper
1 ½ tsp. Crushed Red Pepper
6 Kaiser Rolls, cut in half lengthwise
Place beef and lamb in a large bowl and set aside. In a food processor, add rosemary, 8 garlic cloves, egg and pulse till blended. Add mixture to meat along with 2 ¼ tsp. salt, 1 1/8 tsp pepper and crushed red pepper. Mix with hands until blended but do not over mix. Form into 6 burgers, cover with plastic wrap and refrigerate until 30 minutes prior to grilling. Wash out food processor.
Preheat grill on high for 10 minutes. Place a cast iron skillet on left side of grill and pour ¼ cup olive oil in skillet and preheat for 10 minutes with grill lid open. Place onions into preheated skillet along with ¼ tsp. salt and 1/8 tsp. pepper and stir. Stir occasionally until caramelized. Once caramelized, lower heat on left side of grill to keep warm.
Place a small heat proof bowl on right side of top rack of grill and add butter. Once better is melted add wine and preserves and stir. Stir occasionally until reduced and becomes a glaze consistency. Once reduced, move to left side of top rack of grill to keep warm.
In a food processor, add the remaining ¾ cup olive oil, pine nuts, basil, the remaining 6 garlic cloves, mint, ½ tsp. salt and ¼ tsp black pepper. Pulse until well blended. Set aside.
Cook the Burgers
Remove burgers from refrigerator and let rest 30 minutes prior to grilling. Turn right side of grill to medium heat. With the glaze, baste each burger on one side and place basted side down on grill, basting burgers every 2 minutes for 8 minutes. Flip burgers and baste every remaining 2 minutes for another 6 minutes. Using all of the cheese, place brie in equal amounts, on top of each burger and cook 2 more minutes. Remove burgers from grill, cover loosely with aluminum foil and let sit for additional 5 minutes.
While burgers are resting, turn right side of grill to low heat. Place each half of precut rolls face down on grill. After 2 minutes flip rolls and grill the other side for another 2 minutes. Remove from grill. Turn grill off.
Assemble The Burger
Pulse the pesto which is still in the food processor 5 times. Take bottom part of toasted rolls and spread pesto evenly among all 6 rolls. Place the burger with brie on bottom roll that has been spread with the pesto mixture. Take caramelized onions and pile on top of each burger making sure to use all of the onions and evenly distribute among the 6 burgers. Place top of toasted roll on top of onion mixture. Enjoy!