Wine Varietal: Pinot Noir
Wine Infused Fruit Chutney-
1 cup Sutter Home Pinot Noir
1/2 cup brown sugar
2 teaspoons chopped shallots
1/4 teaspoon lemon zest
1/2 cinnamon stick
1/4 teaspoon salt
pinch of allspice
8 ounces Mission Figs, washed and stems removed, quartered
4 ounces Dried Apricots, thinly sliced
2 pounds ground chuck
2 large cloves garlic, finely chopped
2 teaspoons finely chopped shallots
2 Tablespoons Sutter Home Pinot Noir
1/2 teaspoon dry mustard
1/2 teaspoon pepper
2 teaspoons salt
Vegetable Oil, for brushing on the grill rack
10 ounces Brie Cheese, sliced approx. 1/4 inch thick
6 French Hamburger Buns, split
6 tablespoons Honeycup sharp mustard
2 cups Spring Mix lettuce
Prepare a medium-hot fire in a charcoal grill with a cover or pre-heat a gas grill to medium high.
To make the fruit chutney, combine wine, sugar, shallots, lemon zest, cinnamon stick, salt and allspice In a medium fire proof saucepan. Bring to a boil, reduce the heat and simmer for 15 minutes. Remove cinnamon stick and continue to simmer for approx. 10-12 minutes or until mixture has reduced by half. While mixture is simmering, wash figs and remove stems. Cut into quarters and set aside. Cut Dried Apricots into thin slices. Add the Figs and Apricots to the wine reduction and continue to simmer, occasionally stirring gently for approximately 25 minutes or until chutney is very thick. Remove from heat and set aside.
To make the patties, combine the ground chuck, garlic, shallots, and Pinot Noir in a large bowl. Season with dry mustard, pepper and salt. 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 rolls. Make a slight depression in the middle of each patty. Cover the patties and refrigerate until grill is ready..
When the grill is ready, brush the grill rack with vegetable oil. Place the patties on the rack, cover, and cook, turning once, until done to preference, 5-7 minutes on each side for medium. During the last couple minutes of cooking, place 2 slices of brie (enough to cover the patty) on each burger until melty, but not so hot that it runs off the patties. Place the buns, cut side down around the outer edges of the grill rack to toast lightly, during the last 2 minutes of grilling.
To assemble the burgers, remove buns from the grill and spread each roll bottom with 1 Tablespoon of spicy mustard. Then place equal amounts of spring mix on each roll bottom. Top with brie-topped patty, and an equal portion of the chutney. add the roll tops and serve.
Makes 6 burgers