C’est La Veal Stuffed Burger a la Persillade

Ingredients

FOR THE PERSILLADE:
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
FOR THE PATTIES:
4 oz Brie wheel, rind removed
1 lb. Ground veal
2 Tbsp chopped fresh parsley
2 Tbsp Herbes de Provence
2 shallots coarsely chopped
1 clove garlic chopped
1 Tbsp Grey Poupon
2 Tbsp Sutter Home Merlot
1 cup finely diced Granny Smith apple (approx. 2 med.)
1 egg
1 Tsp salt
1 Tsp pepper
Vegetable oil to brush on the grill
FOR THE GRILLED TOMATOES:
3 Large, firm beefsteak tomatoes (each one sliced into 4 thick slices)
2 Tbsp Olive Oil
Salt and Pepper to taste
1 Tbsp fresh thyme leaves
1 Tsp fresh rosemary chopped
1 Tbsp fresh basil
6 French Bread Rolls
2 Tbsp Olive Oil
2 Tbsp Sutter Home Merlot

Instructions

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, parsley, Herbes de Provence, shallots, garlic, Grey Poupon, Merlot, apple, egg, salt and pepper in a bowl. 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 veal 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. 5-6 minutes) until desired doneness. To make the grilled tomatoes: While the burgers begin cooking, take the two large end slices of each tomato (six slices total) and refrigerate the remaining tomato slices for another use. Brush each slice on the cut side with olive oil and season with salt and pepper. Place the tomatoes on the grill, oil and seasoning side down, and brush oil on the other side. Add salt and pepper. Re-cover grill and allow to cook for approx. 2 minutes. When flipping burgers, flip tomato slices and sprinkle with thyme, rosemary, and basil evenly. Re-cover and allow to cook for another 3 minutes. To prepare the buns: In a small bowl, whisk together the two tablespoons of olive oil and two tablespoons of Merlot. With a brush, brush the inside top and bottom half of each bun with the mixture, 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 tomato on the bottom half of each burger. Top with a veal patty, and spoon approx. 1 Tablespoon of Persillade on top of each burger. Cover with top half of bun.