CranApple Brie Burger

Pairs well with:

Sauvignon Blanc

With hints of passion fruit, melon, and citrus, this wine beckons you to kick back and find a perfect porch swing.


1 lb veal
1 lb ny strip (both ground upon ordering)
1 egg
3 TBS Merlot
1/2 cup bread crumbs
1/2 cup almond slivers
1/2 cup dried cranberries
1/2 tsp salt
1/4 tsp pepper
12 oz brie
1/4 safflower oil
3 granny smith apples
1/4 teaspoon fresh ground cinnamon
brown sugar
6 kaiser rolls
cranberry chutney



1. Have the butcher grind the steak and veal when you purchase the meat. 2. Hand mix veal, beef, bread crumbs, egg, merlot, almond slivers, dried cranberries, salt and pepper until evenly distributed. Do not over mix, this will toughen the burgers. 3. Roll out 12 equal sized thin patties of the meat mix and put to the side. 4. Peel and very thinly slice the three apples. 5. Heat 2 TBS of oil in a heavy pan on medium heat and then add the apples and brown sugar. Saute apples until they are cooked through and soft. Add cinnamon and remove from heat. 6. Reserve 1/3 of apple mixture. 7. On six of the patties place 2 oz of brie and 1/6 of the remaining apple mixture. 8. Place the other six patties on top of patty, brie and apple stack and seal brie and apple between meat layers. 9. Place burgers on a preheated grill that has been brushed with the oil. Cook burgers to doness preference. For most grills, 4 minutes per side for medium rare. 10. Place a burger on the kaiser roll and top with 1/6 of remaining apple mixture and a schmear of cranberry chutney. 11. Take a bite and enjoy!