DIJON HERB MAYONNAISE:
1/2 cup mayonnaise
1/4 cup Grey Poupon Dijon Mustard
2 tablespoons fresh flat-leaf parsley, chopped
1 tablespoon fresh thyme, chopped
2 pounds ground chuck
1/3 cup shallots, finely chopped
1/4 cup red wine
3 tablespoons butter, cut into 6, one-half tablespoon pats
1 1/2 teaspoons kosher salt
1 tablespoon fresh cracked black pepper
Vegetable oil, for brushing on the grill rack
1 pound Brie cheese, sliced
6 Brioche rolls, split
6 Escarole lettuce leaves
Prepare a medium-hot fire in a charcoal grill with cover, or preheat a gas grill to medium-high.
To make the mayonnaise: Whisk mayonnaise and mustard together in a medium mixing bowl. Stir in fresh herbs, cover, and set aside.
To make the patties: Combine the ground chuck, shallots, and wine in a large bowl. Mix well, but handle the meat as little a possible. Divide the meat into 6 equal portions, and shape into 6 patties to fit the Brioche roll size. Make an indentation about the size of a quarter in the center of each patty. Place a pat of butter in each patty, and press meat around the butter, enclosing it. Sprinkle the patties with salt and pepper on both sides.
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 to 7 minutes on each side for medium. Place the Brie cheese slices on the patties during the last 3 minutes of grilling. Place the rolls, cut side down, on the outer edges of the rack to toast lightly.
To assemble the burgers: Spread a generous amount of the Dijon-Herb Mayonnaise over the cut sides of the rolls. Place a lettuce leaf on each roll bottom and add the cheese-topped hamburger patty. Add the roll tops and serve.