RECIPES: Recipe Details

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Bistro Brie Burgers with Cabernet Ketchup

This recipe was inspired by the simple and satisfying flavors of bistro-style cooking. Bistro Brie Burgers combine the classic marriage of California Cabernet Sauvignon and grilled beef in a twist on a tried-and-true burger condiment. It’s a delicious match and very much at home in Napa Valley.

Ingredients 

Cabernet Ketchup:
2/3 cup Sutter Home Cabernet Sauvignon
1/3 cup black currant jam
2 tablespoons tomato paste
1/4 teaspoon ground cloves
1 teaspoon Grey Poupon Dijon mustard
1/2 teaspoon kosher salt

Patties:
2 teaspoons butter
1/3 cup thinly sliced shallots
1 pound freshly ground beef sirloin
1 pound freshly ground beef chuck
2 tablespoons capers, drained and coarsely chopped
2 tablespoons California-style garlic pepper seasoning
1 tablespoon chopped fresh tarragon
Vegetable oil, for brushing the grill rack
1 (8 ounce) wheel Brie cheese, cut into 6 wedges
6 brioche hamburger buns, split
4 tablespoons butter, softened
1 1/2 cups watercress, stems trimmed

Instructions 

Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high. To make the ketchup, combine wine, jam, tomato paste and cloves in a 10-inch flameproof skillet. Place skillet on the grill rack and bring mixture to a simmer. Continue to cook, uncovered, 8-10 minutes, stirring frequently, or until reduced to a thickened, ketchup-like consistency. Stir in the mustard and salt and transfer to a small bowl to cool. Wipe skillet clean. To make the patties, place the cleaned skillet on the grill. Heat butter until melted and stir in shallots. Cook 3-5 minutes, stirring frequently, or until shallots are softened and golden brown. Remove from heat and let cool. Place beef in a large bowl and add capers, garlic pepper seasoning, tarragon and cooled shallots. Handling the meat as little as possible to avoid compacting it, mix well. Divide the mixture into 6 equal portions and form the portions into patties to fit the buns. Brush the grill rack with oil. Place the patties on the rack and cook 3 minutes. Flip the patties and cook the second side an additional 3 - 4 minutes for medium-rare, or until cooked to preference. During the last minute of cooking, top each patty with a wedge of Brie. Cover the grill and cook until cheese just begins to melt. Place buns on the outer edges of the grill rack to toast lightly. To assemble the burgers, spread cut sides of the buns with some butter. Arrange 1/4 cup of watercress on each bottom bun, followed by a patty, an equal portion of ketchup, and bun tops. Makes 6 burgers.