Fabulously French Burger

Pairs well with:

Cabernet Sauvignon

This rich red easily complements your homemade chicken dishes, red meats, game, and mildly seasoned pastas.


¼ cup of diced Spanish onion
2 Tbs olive oil
½ minced shallot
¼ cup of diced tomatoes
1 tbs Herbs de Provence (Fresh if available)
1 tsp of Pepper
1 tsp salt
¼ cup of cabernet wine
1.5 pound ground beef
1 cup cognac
Brie Spread
5 oz Brie Cheese (No rind)
4-6 Grilled button mushrooms Diced small
3 tbs Dijon Mustard
French bread roll
Fresh Arugala
¼ lb of Prosciutto



In a small sauce pan add the onion shallot and olive oil and let cook at a medium high heat until begin to color slightly. Add the tomato and just enough wine to coax the mixture. While the wine is cooking off add the herbs, pepper, and salt. When wine has been cooked out remove and let stand. Be careful not to let the mixture sit on the heat too long you want everything to be tender not mushy. In a separate bowl add the onion tomato mixture to ground beef and form 4-5 patties. In a small shallow baking dish pour the cognac into the bottom. Set each patty into the cognac and allow to marinade on each side for 3-5 minutes. Lightly coat 4-6 button mushrooms with olive oil and let grill until tenderly cooked, then dice. In a sauce pan soften the Brie cheese and mix in Dijon mustard and diced mushrooms. Grill the roll until slightly toasted and spread with brie spread. Top with Arugala and a slice or two of Proscuttio.