Wine Varietal: Pinot Noir
2 pounds of ground chuck (preferred grass fed organic beef)
6 teaspoons of Herbs of Province
2 teaspoons of French Gray Sea Salt
1/3 cup of minced shallots
6 slices of soft creme Brie
One cup of finely sliced shallots
French Salad Dressing
2 tablespoons of minced shallots
3 teaspoons of Dijon Mustard
1 teaspoon of freshly crushed pepper
1/2 teaspoon of French Gray Sea Salt
2 teaspoons of applecider vinegar (preferred organic)
4 teaspoons of Colavita Extra Virgin Olive Oil
1 tablespoon of freshly chopped tarragon
6 washed handful of Organic Baby Spring Salad Mix
30 French cured black olives
Vegetable oil for brushing on the grill rack
6 split French style rolls
Depending on the choice of grill, either charcoal or gas covered, both should be set for medium to high.
Cut six wedges of Brie and set aside to soften
Next perpare the burgers in a large bowl. You can use a food processor to mince the shallots. Combine well by hand herbs, shallots and sea salt. Make six patties to fit the rolls.
Salad and dressing
Place 6 handful of washed baby spring salad into a large bowl and set aside. Have the salad washed and ready to add the dressing immediately before the burgers are to be done.
Next place the mustard into a bowl. Add the apple cider vingar to the mustard and mix. Slowly pour oil to mixture and stir quickly to make a creamy consistency.
Add the salt and pepper along with shallots and tarragon. While the burgers are cooking. Drizzle the dressing onto the salad and lightly toss. Divide 6 equal portions of the salad onto six plates topped of with five French black oilves.
Prepare the grill with oil. Place the patties on the rack. Cover and cook each side for 5 minutes. The last minute place a slice of Brie on each burger, cover the burgers for another 1/2 a minute to let the cheese melt. Place buns sliced face down and toast lightly.
When the burgers are done place each burger cheese side up onto the plate with the salad. Top each burger with a few thinly slice shallots and serve.