Balsamic Pepper Glazed Burgers with Brie and Guacamole

Pairs well with:


Reach for our Chardonnay when you’re in the mood for a rich and creamy wine that delights with the fruity flair of pear, apple, and peach.


1 (8 ounce) jar pepper jelly 
1/2 cup balsamic vinegar
1/4 cup Colavita Extra Virgin Olive oil
3 teaspoons salt (such as grey salt or sea salt), divided
2 1/4 pounds freshly ground beef chuck
2 California Avocadoes, peeled and seeds removed
2 tablespoons fresh lime juice
1 clove garlic, minced
1/2 cup diced plum tomato
2 tablespoons finely chopped sweet white onion
1/8 teaspoon cumin
2 tablespoons finely chopped fresh cilantro
Oil to brush the grill rack
6 soft brioche rolls, split
8 ounces Brie cheese



Preheat a gas grill to medium high heat. Whisk together in a large bowl or measuring cup the pepper jelly, balsamic vinegar, Colavita Extra Virgin Olive oil and 1/2 teaspoon of the salt. In another bowl, combine the freshly ground beef chuck and 2 teaspoons of the salt. Form the meat into 6 equal sized patties. Arrange in a shallow dish and pour the pepper jelly mixture over the patties. Turn the patties several times to coat. Let the patties marinate for 30 minutes, turning occasionally. Preheat a gas grill to medium high heat. To make the guacamole, combine the avocadoes and the lime juice in a bowl using a fork. Stir in the garlic, onion, cumin, cilantro and remaining 1/2 teaspoon of salt; cover and set aside. Lightly brush the grill rack with oil. Remove the patties from the marinade and place on the grill rack. Close the grill cover and cook for 4 minutes. Turn the patties using a spatula and cook an additional 4 minutes for medium doneness or cook until desired doneness. During the last 2 minutes of grilling arrange the rolls split side down on the edges of the grill to lightly toast. As patties are removed from the grill gently spread the brie on one side of the patty, evenly dividing. To assemble the burgers, spread a generous portion of