Dijon Onion Burger with Caramelized Onions and Baked Brie on Toasted Ciabatta Bun

Pairs well with:

White Zinfandel

With strawberry and melon essences, this American original is perfectly at home with however you like to unwind.


Caramelized Onions:
2 tablespoons (1/4 stick) butter
8 cups sliced yellow onions (about 4 large)
1 tablespoon minced fresh thyme (2 tablespoons needed for whole recipe)
6 garlic cloves, chopped
1/2 cup Sutter Home dry white wine
1 teaspoon sugar
Ground Sea Salt
Fresh Ground Black Pepper
2 1/2 lbs ground beef (85/15 or leaner)
3 cups French Dijon mustard
1/2 cup extra virgin olive oil
2 tablespoons Worcestershire sauce
5 tablespoons cayenne pepper sauce
1 tablespoon minced fresh thyme
1 package of Lipton onion soup mix
2 teaspoons ground sea salt
2 teaspoons fresh ground black pepper
1 cup mayonnaise
24 ounces French Brie Double Cream
6 ciabatta buns



Prepare and preheat grill to 400 degrees. Coat grill with nonstick cooking spray before

grilling meat.

Melt butter in large skillet over medium high temperature. Add onions; sauté until just

tender, about 6 minutes. Add 0ne tablespoon minced thyme,reduce heat to medium and cook

until onions are golden, stirring often, about 20 minutes. Add garlic and sauté 2 minutes.

Add 1/4 cup wine; stir until almost all liquid evaporates, about 2 minutes. Sprinkle sugar

over onions and sauté until soft and brown, about 10 minutes. Add remaining 1/4 cup wine;

stir just until liquid evaporates, about 2 minutes. Season to taste with salt and pepper.

Remove from grill and set aside.

Combine ground beef, Dijon Mustard, 1/4 cup olive oil, Worcestershire sauce, cayenne pepper

sauce, Lipton onion soup mix,1 tablespoon minced thyme,sea salt and pepper in a large bowl.

Mix with clean hands or wooden spoon until all ingredients are uniform throughout mixture.

Place aside for a few minutes to meld flavors.

Prepare buns by lightly coating with remaining 1/4 cup of extra virgin olive oil. Place aside.
Mix 2 cups French Dijon mustard and 1 cup mayonnaise in mixing bowl place aside.
Cut and divide French Double Cream Brie into six equal portions be sure rind is removed. Set

Form six equal sized patties (about 6 1/2 ounces each, one inch thick) from mixture and place

on grill. Grill patties on both sides to 125 degrees internal temperature (about four

minutes per side)at that point place four ounces of brie slices on each patty.
Place olive oil coated ciabatta buns on grill face down until lightly toasted (about one

minute) then remove buns and place on a serving plate.
Next, evenly divide the caramelized onion mixture and place on each patty.Continue grilling.

Once the internal temperature of patty is 145 degrees (medium rare)(about another four

minutes) carefully remove patty with onions and cheese from grill and place on toasted bun.

Prepare bun lid by slathering it to your preference with the French Dijon mustard and

mayonnaise mixture and then construct burger. Enjoy. Serves six.