Apricots de Province Burgers with Roasted Yellow Peppers, Tomatoes, and Brie
6 tablespoons mayonnaise
6 tablespoons dijon mustard
Â½ cup apricot preserves, plus 2 tablespoons
2 tablespoons fresh grated horseradish, divided
2 pounds ground chuck
2 teaspoons salt, divided
1 teaspoon cayenne
2 tablespoons herbs de Province
3 cloves garlic, minced
1 egg, beaten
Â½ cup soft bread crumbs
Vegetable oil for brushing the grill rack
2 yellow bell peppers
2 beefsteak tomatoes, cut into 1/3 inch thick slices
6 ounces Brie
6 Romaine lettuce leaves
6 Ciabatta rolls
Preheat grill to medium high.
Spicy Apricot Dijonnaise: In a small bowl, combine the mayonnaise, Dijon mustard, 2 tablespoons apricot preserves, and 1 tablespoon grated horseradish. Cover and refrigerate until ready to use on the burgers.
In a large bowl, gently combine the reserved apricot preserves, remaining tablespoons horseradish, ground chuck, 1 Â½ teaspoons salt, cayenne, herbs de Province, garlic, egg, and bread crumbs. Shape into 6 patties by hand, making the center of each just a little thinner than the edges. Refrigerate until ready to grill.
Brush the grill rack with oil. Char bell peppers over flame until blackened on all sides. Enclose in paper bag; let stand 10 minutes. Peel, seed, and slice peppers.
Place the patties on the rack, cover, and grill until browned on the bottoms, approximately 4 minutes. Turn the patties and continue grilling until done to preference, about 5 minutes longer for medium.
Place the sliced tomatoes over flame for 1 minute. Season with the remaining salt and top each with 1 ounce Brie. Continue grilling until the Brie begins to melt.
Cut rolls horizontally in half. Spread the Spicy Apricot Dijonnaise over cut sides of rolls. Arrange the lettuce, beef, tomatoes with Brie, and bell pepper strips on bottom half of rolls. Cover with roll tops and serve. Makes 6 burgers