Brie Topped Beef Burgers with Cranberry Honey Mustard Glaze & Warm Arugula Onion Salad

Pairs well with:


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


1/2 cup Grey Poupon Country Dijon Mustard
1/2 cup honey
1/2 cup dried sweetened cranberries
1/4 cup Sutter Home Zinfandel
1/2 teaspoon Kosher salt
1/4 cup balsamic vinegar
2 tablespoons light brown sugar
6 tablespoons Colavita extra-virgin olive oil
1/4 teaspoon Kosher salt
1 large sweet onion, cut into 1/2-inch slices
3 cups baby arugula
2 pounds ground chuck, 85% lean
1/4 cup Sutter Home Zinfandel
4 tablespoons chopped fresh flat leaf parsley
3 cloves finely minced garlic
1 tablespoon Colavita extra-virgin olive oil
2 teaspoons Kosher salt
1/2 teaspoon ground black pepper
6 slices high quality brie, rind removed
Colavita olive oil for brushing on rolls
6 ciabatta rolls, split



Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high. To prepare the cranberry honey-mustard glaze, combine mustard, honey, dried cranberries, zinfandel and salt in a food processor. Pulse until all ingredients are combined and cranberries are finely minced. Cover and set aside.
Stir vinegar and sugar in a small saucepan over medium heat until sugar is just dissolved. Remove from heat; whisk in olive oil and salt. Pour dressing over onions; marinate until ready to grill. When ready to grill burgers, place onions (reserve dressing) on lightly greased grill rack over medium heat for 6 to 8 minutes, turning once. Toss onions, arugula and reserved dressing in large bowl.
To make the patties, combine the ground beef, zinfandel, parsley, garlic, olive oil, salt and pepper in a large bowl until well mixed. Shape into 6 patties to fit the roll size.

When the grill is ready, place burgers and onions on lightly greased grill rack. Cover and cook until browned on the bottom, 3 to 4 minutes. Turn the burgers and onions and brush the burgers with some glaze. Continue to cook 4-5 minutes for medium burgers placing sliced brie on top of burgers 2 minutes before they are done. During the last few minutes of cooking, brush rolls with olive oil and place, cut side down, on the outer edges of the rack to toast lightly.
To assemble, place burgers on bottom half of rolls. Top with some warm arugula onion salad. Spread some cranberry honey mustard glaze on cut side of roll top. Close burger with roll top.