Blackberry-Brie Merlot Burgers

Pairs well with:


Get cozy and get pouring. Our Merlot is the wine for long weekends and lengthy chats.


Blackberry Sauce:
1/2 cup Sutter Home Merlot
1/2 cup red wine vinegar
1 sliced shallot
1 sprig thyme
4 whole cloves
1 cup blackberries
1-2 tablespoons honey
4 tablespoons butter
1 tablespoon cornstarch
1 tablespoon water

1 pound ground chuck
1 pound ground sirloin
1 egg
1 Tablespoon Worcestershire sauce
1/4 teaspoon ground allspice
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
2 teaspoons salt
1 teaspoon pepper
12 oz Brie Cheese

6 croissants
Olive oil for toasting the croissants
6 pieces Bibb lettuce


Set grill to medium heat.

Simmer Merlot, red wine vinegar, shallot, thyme, cloves, and blackberries in a small saucepan on the grill until reduced by half. Whisk in 1-2 tablespoons honey, depending on sweetness of berries. Turn heat down to low, and slowly whisk in the butter, one tablespoon at a time. In a small bowl, whisk together the cornstarch and water to make a slurry and then add to the sauce. Cook an additional 3 minutes and then strain sauce.

Mix together both meats, the egg as a binder, the Worcestershire sauce, allspice, cloves, nutmeg, salt, and pepper. It is important not to over work the meat and have it get tough. Divide the meat into six 1/3 pound burgers about one inch thick and press the centers in to prevent them from balling up on the grill. Place on the grill approximately 5 minutes per side depending on desired doneness. In the final 2 minutes of cooking, divide the Brie cheese over the tops of the burgers.

Slice the croissants, and then lightly brush with olive oil and toast for 1-2 minutes until lightly golden.

Liberally spread the blackberry sauce over the inside of the croissant and place the burger with a piece of Bibb lettuce inside the croissant.