Brie and Apple Burgers with Caramelized Onion, Pecan and Apricot Chutney

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 large wedge of Brie (about 1 pound)
Caramelized Onion, Pecan and Apricot Chutney:
1-1/2 tablespoons unsalted butter
1/2 cup chopped pecans
2 tablespoons Colavita Extra Virgin Olive Oil
3 cups thinly sliced Vidalia onions
2 teaspoons Dijon mustard
2 tablespoons apricot preserves
1 large Granny Smith apple
2 pounds ground chuck
1/3 cup Sutter Home California Chardonnay
1 tablespoon Worcestershire sauce
2 teaspoons Herbs de Provence
2 teaspoons onion powder
1-1/2 teaspoons salt
1/2 teaspoon freshly ground black pepper
6 crusty Kaiser rolls
2-3 tablespoons Colavita Extra Virgin Olive Oil
Additional Colavita Extra Virgin Olive Oil for brushing on grill



Directions: Preheat gas grill on high. I use a 45,000 BTU gas grill with 3 burners. Using a large sharp knife, cut 6 1/4” slices from one side of the Brie, set aside and keep cold. To make the Chutney, melt the butter in a 12” heat-proof frying pan on the grill over direct heat and add the chopped pecans. Stir to coat the pecans and cook for about 5-6 minutes, stirring frequently to toast lightly. Remove pecans to a quart size bowl. Return the frying pan to the grill and add the Colavita Extra Virgin Olive Oil and sliced onions. Cook the onions, stirring frequently, for about 20-25 minutes or until golden and very soft, being careful not to brown them. Place in the bowl with the pecans and add the Dijon mustard and apricot preserves. Stir to blend and set aside. Core the apple and cut horizontally into 1/4” slices. Keep apple stacked to prevent browning. To make the patties, combine the ground chuck, Sutter Home California Chardonnay, Worcestershire sauce, Herbs de Provence, onion powder, salt and pepper in a large bowl. Gently but thoroughly mix the ingredients and lightly shape into 6 equal-size patties, handling the mixture as little as possible. Turn center grill to low. Brush rolls with Colavita Extra Virgin Olive Oil and place on center grill. Toast a minute or two until golden and remove to a platter. Brush center grill with Colavita Extra Virgin Olive Oil and place burgers on grill. Close cover and cook for 4 minutes, turn patties over, cover and cook an additional 3-4 minutes. During the last minute of cooking, pull the brie slices in half and put the two pieces on each burger, closing grill cover to melt. To assemble the burgers, place an apple slice on the bottom roll, top with the burger, then top the burger with a generous portion of the chutney, put top bun on and serve immediately.