A Jug of Wine, A Loaf of Bread and 50 Thou Burger

Pairs well with:

White Merlot

Imagine sipping a lighter Merlot. This fresh, pale-pink wine is a nice change from traditional red or white wines.


3/4 cup mayonnaise
2 tablespoons Dijon mustard
2 tablespoons honey
1 tablespoon chopped fresh tarragon
1-1/2 teaspoons salt, divided
2 pounds ground chuck
2 tablespoons steak sauce
2 shallots, minced
vegetable oil for grill rack
6 kaiser rolls, split
1 large Granny Smith apple, cored
3/4 pound Brie, rind removed, sliced
8-oz. container of pate mousse



Preheat gas grill to medium-high.

In a small bowl, stir together mayonnaise, mustard, honey, tarragon, and 1/2 teaspoon salt. Cover and keep cool until ready to use.

Combine beef, steak sauce, shallots and remaining 1 teaspoon of salt in a large bowl. Gently combine mixture, handling as little as possible. Shape into six patties.

Brush heated grill rack with vegetable oil. Place patties on grill, cover, and cook 4 to 5 minutes per side. During last few minutes of cooking, place rolls (cut side down) on outer edges of grill rack to toast lightly.

Meanwhile, cut apple into six slices, discarding ends.

To assemble, spread bottom of each bun with mayonnaise mixture. Top with a hot burger, sliced brie and an apple slice. Spread toasted bun tops with pate mousse and place on top of the apple slices. Serve and enjoy!