Bistro Cheesesteak Bottoms-Up Burgers

Pairs well with:


Bright and full-bodied, this Zinfandel wine is a curious contradiction in tastes.


Vegetable oil for the grill rack
1 pound freshly ground chuck
1 pound freshly ground sirloin
2 cloves garlic, minced
1 fresh Green Chili, seeded and minced
2 tablespoons Sutter Home Zinfandel
1 tablespoon Worcestershire sauce
1 teaspoon freshly ground black pepper
2 teaspoons kosher salt
6 slices Brie cheese, rind removed
6 large red onion slices
6 large tomato slices
6 bakery Kaiser buns, split
1/2 cup NapaStyle Bocce Court Mustard
3 cups chopped Romaine lettuce



Preheat a gas grill to medium-high. When heated and ready to grill burgers, brush the grill rack with vegetable oil. In a large bowl, combine the ground chuck, ground sirloin, garlic, green chili, Zinfandel, Worcestershire sauce, black pepper and salt, handling the meat as little as possible. Divide into 12 equal portions and flatten to form 12 bun shaped patties. Make 6 burgers by placing a piece of Brie Cheese onto a patty and placing a second patty on top. Press around edges to seal. Place the patties on the oiled rack; grill covered about 6 minutes on each side or until done to preference, turning once. During the last 5 minutes of grilling, place the onion and tomato slices on indirect heat. Cook on both sides to lightly char. Move to direct heat if needed. During the last minute of grilling, place the buns, cut side down, on indirect heat to toast. Assemble the burgers: Spread a tablespoon of Mustard on the outer, not the toasted, side of the bottom buns. Place the bottom buns, toasted side down, on a serving platter. Top with a burger, grilled onion, grilled tomato, and 1/2 cup lettuce. Place the top bun, toasted side up, on the burger. (Buns will be upside down.) Enjoy!