Brie Burgers with Tomato, Bacon & Garlic Confit

Pairs well with:


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


Tomato, Bacon & Garlic Confit:
3 medium tomatoes, seeded and diced
¼ cup Sutter Home Zinfandel
3 cloves garlic, peeled and diced
4 thyme sprigs
6 strips ready to serve bacon, torn into small pieces
2 pounds ground chuck
6 ounces Brie cheese, rind removed, cut into 6 equal pieces
3 tablespoons kosher salt
½ tablespoon freshly ground pepper
Vegetable oil, for brushing the grill rack
6 tablespoons unsalted butter, softened
6 whole wheat rolls, split
6 romaine lettuce leaves



Preheat a gas grill to medium-high. To make the confit, combine the tomatoes, wine, garlic and thyme in a 10-inch non-stick, fire-proof skillet. Cover with lid and place on grill rack. Cook about 15 minutes, stirring occasionally, until liquid is evaporated. Remove the thyme sprigs, then stir in the bacon; cover and set aside. To make the patties, divide the ground chuck into 12 equal portions that are slightly thicker in the center and fit the rolls. Top 6 of the patties with a slice of Brie. Place remaining patties on top, pinching the edges to seal. Sprinkle salt and pepper evenly on both sides of patties. Brush the grill rack with vegetable oil. Place the patties on the rack and grill, covered, 1 ½ minutes on each side to sear. Reduce heat to medium. Cover and grill 5-7 minutes on each side for medium. During the last few minutes of cooking, spread butter on cut sides of rolls; place on outer edges of grill rack cut side down, to toast slightly. To assemble the burgers, on each roll bottom, place a lettuce leaf, a patty and an equal portion of the confit. Add the roll tops and serve. Makes 6 burgers