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Belgian Waffle Burger with Caramelized Leek & Cherry Confit

Belgian Waffle Burger with Caramelized Leek & Cherry Confit This recipe is unique in the fact that it uses a waffle as the bread product. Tasty refrigerated biscuits add a wonderful dimension to this burger. The fresh leeks and tart cherries combine with the merlot to make thick flavorful confit as a base for this succulent burger. The double cream brie adds richness while the Belgian endive adds a refreshing crunch to this delicious burger. The waffles for this burger are being prepared on the grill, but they could be prepared on a standard electric waffle iron and toasted before serving.

Ingredients 

CARAMELIZED LEEK & CHERRY CONFIT
6 Tablespoons Unsalted Butter
(3 ½ Tablespoons for the confit and 2 ½ Tablespoons for buttering waffles)
1 Cup Leeks, finely sliced
1/2 Cup Dried Tart Cherries
1 Cup Sutter Home Merlot
1 Tablespoon  Dijon Mustard
2 Tablespoons Honey
1/4 Cup Toasted Walnuts, coarsely chopped
BREAD PRODUCT
Vegetable Oil Spray
12 Large Refrigerated Biscuits
PATTIES
2 # Ground Chuck
2 Tablespoons Beef Better than Bouillon
1 Tablespoon Coarse Black Pepper
Oil for Grill Racks
TOPPINGS
6 Ounces Double Cream Brie, without rind
12 Medium Belgian Endive Leaves

Instructions 

Heat gas grill to medium high. In a 10-inch skillet, melt 2 tablespoons of butter. Add leeks and reduce heat to medium low. Cook, stirring occasionally, for 10-15 minutes until leeks are soft and caramelized. Add cherries, Sutter Home Merlot, Dijon Mustard, and honey to the pan. Increase heat to medium high; cook for about 10 minutes longer or until liquid has evaporated. Stir in 1 ½ tablespoons of butter. Set aside remaining 2 ½ tablespoons of butter for later use. Add chopped walnuts. Remove from grill and cover to keep warm. Heat a hinged campfire-type waffle iron over medium high heat. Lightly spray with vegetable oil spray. Open refrigerated biscuits and flatten each into a 2x4-inch oval. Place one at a time in waffle iron and cook for about 3 minutes per side. Place waffles on a cooler part of the grill just to keep them warm. In a large bowl, combine ground chuck, beef Better than Bouillon, and black pepper. Combine thoroughly, but do not compact the meat. Shape into 6 patties to fit waffles. Brush grill rack with oil. Grill patties over medium high heat 10-12 minutes, turning once. Spread 1/2 oz. brie on each of 12 Belgian endive leaves. Assembly: On each of 6 waffles place about 1/4 cup of warm confit. Top with burger. Place 2 brie stuffed, Belgian endive leaves, cheese side down, on each burger. Brush remaining waffles with reserved 2 ½ tablespoons of butter. Complete assembly with buttered waffle, butter side down.