Brie Burgers with Blue Cheese Mayo

Pairs well with:

White Zinfandel

With strawberry and melon essences, this American original is perfectly at home with however you like to unwind.


8 oz. crumbled blue cheese
1 c Mayo
6 oz. Brie,
6 Ciabatta rolls
1 ¼ # ground sirloin
¾ # ground pork
2 tbs. Creole Seasoning
½ tsp. cinnamon
Rosemary Oil
Bag of Spring mix lettuce
Bottle of Champagne Vinaigrette
12 tomato slices
3 or 4 purple onion slices, separated into rings
Pepper to taste



Preheat Gas Grill to high. Combine mayo & blue cheese mashing cheese w/ a fork, season with pepper to taste. Chill. Cut Brie into about one ounce slices. It will be easier to cut if it’s cold. Leave the cut pieces out of the refrigerator while making burgers, as it will be easier to melt if it’s at room temp. Cut ciabatta rolls in half, horizontally, brush with Rosemary oil. Combine ground sirloin, pork, Creole Seasoning, and cinnamon. Mix gently, be sure not to over mix. Form into 6 even patties. Brush with Rosemary oil before grilling. Grill to your desired doneness. I prefer medium, so 6 to 7 minutes per side. Top with cheese after flipping. When done remove burgers from grill, tent with tin foil, let rest. While burgers rest grill ciabatta rolls to golden and crisp. Slather with blue cheese mayo Lightly toss greens with vinaigrette. To assemble: Bottom half of Ciabatta, greens, buger, tomato, onion rings, top half of ciabatta. Enjoy! Makes 6 burgers.