Briemato Bacon Burger with Peppercorn Mayonnaise

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.

We love brie and bacon and tomato sandwiches. Thought this would make a great burger too!


4 slices bacon, fried crisp, and crumbled, divided

1 pound ground rib eye

1/2 pound ground hamburg 80/20

1/3 cup shallots, chopped

1/2 teaspoon spoon Montreal Steak Seasoning

1/2 teaspoon each salt and pepper

Peppercorn Mayo:

1/2 cup mayonnaise

1/2 cup chive and onion cream cheese spread

1 tablespoon cracked peppercorns

1 tablespoons lemon juice

1 tablespoons chopped chives

1/2 teaspoon salt

1 slice reserved bacon, crumbled

Cheese topping:

18 ounces brie cheese sliced, 3 ounces per burger

18 slices tomato, sliced thinly, 3 per burger


12 slices 5 grain sourdough


Peppercorn Mayo

2 cups washed and dried arugula mixed with 1/2 cup watercress


Fry up the bacon, and drain on paper towels, crumble.

In a large bowl put in the rib eye, hamburg, shallots, seasonings.

Mix with a spoon, but don’t over mix.

form into 6 patties.

Make the Peppercorn mayonnaise by combining all the peppercorn mayonnaise ingredients, cover and chill.

Mix the arugula and water cress together.

Pre heat the grill to medium high.

Grill burgers to your liking, the last 5 minutes of cooking top each burger with 3 thin slices of tomato, and 3 ounces of sliced brie.

Cover grill ad let brie melt.

Slather Peppercorn mayo on one slice of sourdough bread, top with a Briemato Burger, and put on desired amount of arugula/watercress.