Brie and Scallop Stuffed Burgers with Chive Aioli

Pairs well with:

Cabernet Sauvignon

This rich red easily complements your homemade chicken dishes, red meats, game, and mildly seasoned pastas.

Washington State is blessed with a topography that produces great beef and great seafood.My burger is a combination of these two elements, and the ultimate surf and turf. Eastern WA produces great beef and cheese, whereas Western WA has the abundant seafood. This burger showcases the area I come from and where I love to live.


Chive Aioli:

3/4 cup mayonnaise

1/2 cup finely chopped fresh chives

2 teaspoons fresh lemon juice

1/4 teaspoon fresh cracked black pepper


4 oz triple cream brie cheese, rind removed and softened

6 large sea scallops, finely diced

2 pounds ground sirloin

2 green onions finely diced

1 teaspoon salt

1/2 teaspoon fresh cracked black pepper

Vegetable oil, for brushing on grill rack

6 potato buns

6 crisp Romaine heart leaves

12 large dill pickle slices


Preheat a gas grill to medium-high heat.

To make aioli, combine the mayonnaise, chives, lemon juice, and 1/4 teaspoon black pepper in a small bowl and whisk until well combined. Cover and refrigerate until serving.

In a medium bowl combine the brie and diced scallops. Combine well with a fork. Divide into 6 equal portions. Set aside.

To make the patties, combine the sirloin, green onions, salt and 1/2 teaspoon black pepper in a large bowl. Gently mix well. Divide meat mixture into 6 equal portions. Take one portion of meat and make a well in the center of it. Carefully press in one portion of the scallop mixture into the center. Gently form patty around the scallop mixture, completely encasing, and form the patty to fit the bun. Repeat with remaining portions.

When grill is ready, brush the grill rack with vegetable oil. Place the patties on the grill, cover, and cook, turning once, until desired degree of doneness, about 5 to 7 minutes per side. During the last few minutes of cooing, place the buns, cut side down, on the grill to toast lightly.

To assemble the burgers, spread the aioli over the cuts sides of the bun. On each roll bottom, place lettuce leaf that has been folded in half horizontally. Top with the patties, pickle slices. Add the bun tops and serve.

Makes 6 burgers