C’est La Veal Stuffed Burger

Pairs well with:


Get cozy and get pouring. Our Merlot is the wine for long weekends and lengthy chats.


2 Tbsp Olive Oil
2 small shallots, very finely chopped
2 garlic cloves, finely chopped
3 Tbsp freshly squeezed lemon juice
½ cup finely chopped parsley leaves
Salt and Pepper to taste
4 oz Brie wheel, rind removed
1 lb. Ground veal
½ lb. Ground beef
2 Tbsp chopped fresh parsley
2 Tbsp Herbes de Provence
2 shallots coarsely chopped
1 clove garlic chopped
1 Tbsp Sutter Home Merlot
1 egg
1 Tsp salt
1 Tsp pepper
Vegetable oil to brush on the grill
Large, firm pears sliced into ¼ inch thick slices)
2 Tbsp Olive Oil
Salt and Pepper to taste
2 Tbsp Sutter Home merlot
6 French Bread Rolls
2 Tbsp Olive Oil



Prepare a medium-hot fire in a charcoal grill with a cover. 1) Make the Persillade topping : While the grill warms up, heat the Olive Oil on the grill in a fireproof skillet. Add the shallots and garlic and sauté until shallots are tender. Add the lemon juice and let simmer for 2-3 minutes. Remove the skillet from the heat and add the chopped parsley. Set aside. 2) Make the patties: Slice the brie wheel into 3 equal parts, then slice each third in half to create 6 equally sized “squares” of brie. Set aside. In a bowl, combine the ground veal, ground beef, parsley, Herbes de Provence, shallots, garlic, Merlot, egg, salt and pepper. Mix until well combined. Divide mixture into 6 equally sized balls. One at a time press thumb into the center of the ball and create a large crater in the center of the ball. Press one square of the brie into the crater, then cover the crater/cheese with the meat mixture. Once the crater is covered completely, press the ball into patty form. Brush the grill with vegetable oil and place the patties on the rack and cover, cooking until browned (approx. 4 minutes) then flip and finish cooking on the other side (approx. 3-5 minutes) until desired doneness. To make the grilled pears: While the burgers begin cooking, brush each pear slice on one side with olive oil and season with salt and pepper. Place the pears on the grill, oil and seasoning side down, and brush about 1/3 of a tablespoon of Merlot on the other side. Add salt and pepper. Re-cover grill and allow to cook for approx. 2 minutes. When flipping burgers, flip pear slices. Re-cover and allow to cook for another 3 minutes. To prepare the buns: With a brush, brush the inside top and bottom half of each bun with the olive oil, and place on the outer edges of grill rack during last two minutes of cooking to lightly toast. To assemble the burger: Remove the buns from the grill, and place a grilled pear on the bottom half of each bun. Top with a stuffed burger patty, and spoon approx. 1 Tablespoon of Persillade on top of each burger. Cover with top half of bun.