C’est la Brie Burgers

Pairs well with:

Pinot Noir

Every pour of our Pinot Noir brings you a delicious blend of berry flavors and the romantic aroma of violet.


Mushroom rosemary Spread:
6 large cloves of garlic, minced
8 ounces of mushrooms, chopped
2 tablespoons butter
3 tablespoons mayonnaise
3 teaspoons fresh rosemary, chopped
1 teaspoon lemon juice
Pinch of salt Patties:
2 pounds ground sirloin
1 cup pecans, finely chopped
1/3 cup onions, finely chopped
4 large cloves of garlic, minced
1 tablespoon fresh thyme, chopped
¼ cup Burgundy wine
2 teaspoons of salt
Vegetable oil for grill
6 slices prosciutto
12 slices brie, cut so that 2 slices cover 1 burger
6 croissants, split Spring mix salad greens



To make mushroom rosemary spread: Preheat a gas grill to medium high. Place garlic, mushrooms and butter on a sheet of aluminum foil. Fold into a packet and place on the grill until mushrooms are fully cooked. Mix mayonnaise, rosemary, lemon juice and salt in a bowl. Add the cooked garlic and mushrooms along with a little bit of the liquid from the foil packet. The spread should be thick, so only a small amount of liquid is necessary. Stir and set aside. To make patties: Combine ground sirloin, pecans, onions, garlic, thyme, Burgundy and salt in a bowl. Thoroughly mix ingredients while taking care not to over handle the meat. Divide meat into 6 equal portions and form patties. Grease your medium hot grill with vegetable oil. Place the patties on the grill for four minutes, then flip. Top each patty with 2 slices of brie and one slice of prosciutto and grill covered for an additional 4 minutes. Remove patties and set aside. Toast the croissants lightly by placing them cut side down on the grill for about 2 minutes. To assemble burgers: Arrange on each croissant bottom a small handful of spring mix and then a patty. Spread the mushroom rosemary spread on the cut side of each croissant top, place on top of the patties and serve. Makes 6 burgers.