RECIPES: Recipe Details

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Left bank cabernet Bistro Burgers

I wanted to bring a little of my trip to Paris to my backyard barbeques this summer, and this burger combines all of the flavors of the steak frites I had in a bistro near the Eiffel Tower. The brie adds some luxury and a certain French “ je ne sais quoi”.

Ingredients 

Dijon Mayonnaise:
2/3 cup mayonnaise
juice of 1 lemon
1/3 cup Dijon mustard
Patties:
2/3 cup Sutter Home Cabernet Sauvignon
1 teaspoon powdered unflavored gelatin
2 pounds ground chuck
2 teaspoons kosher salt
¾ teaspoon ground black pepper
½ pound brie, divided into 6 portions, rind removed (about 3 tbsp each)
Provencale Caramelized Onions:
4 Tablespoons butter
2 large onions, sliced into thin half rounds
2 Tablespoons herbes de province
1 teaspoon salt
½ teaspoon ground black pepper
1 tablespoon sugar
Oil for grill grate
6 Potato Rolls, hamburger bun style

Instructions 

Make a medium/hot fire in a charcoal grill with a cover, or preheat a gas grill to medium high. To make the Dijon Mayonnaise, combine the mayonnaise, lemon juice, and Dijon mustard in a bowl. Refrigerate until serving. To make the patties, combine the wine and gelatin in a large bowl, allowing gelatin to bloom, approximately 3-4 minutes. Add the ground beef, salt, and pepper and mix well, but gently, to avoid compacting the meat. Divide into 6 equal portions. Gently form the portions into patties, enclosing each patty around 3 tbsp of brie. Refrigerate until grilling. To make the Provencale Caramelized Onions, heat the butter in a medium skillet on the grill. Once the foam subsides, add the onion, herbes de province, salt and pepper. Sprinkle with sugar and sauté until golden, about 5-8 minutes, cover and set aside. Brush the grill rack with oil. Place the patties on the rack, cover and grill approximately 4 minutes, until browned on the bottom. Turn the patties and grill an additional 4 minutes, depending on your preference for done-ness. Remove from the grill and let rest tented with foil, about 3 minutes. While patties rest, place potato rolls, cut side down on grill and toast lightly, about 2 minutes. To assemble the burgers, generously apply Dijon Mayonnaise to the roll bottoms, top with the patty, and top the patty with ¼ cup of the Provencale Caramelized Onions. Add the roll tops and serve. Makes 6 burgers

Comments 

The brie melts into the meat, melding with the wine to make an incredibly rich burger. Great with a green salad and some more cabernet sauvignon!