Grill “baked” raspberry Brie burger with mushrooms and asparagus.

Pairs well with:

Pinot Noir

Every pour of our Pinot Noir brings you a delicious blend of berry flavors and the romantic aroma of violet.

I love baked Brie in puffed pastry, it perfectly complements so many other foods, I wanted to bring the incredible flavors along with the light flaky delicacy of a puff pastry to the grill.


4 Tablespoons Extra Virgin Olive Oil (separate 2 Tablespoons and 2 Tablespoons)
½ Cup Sutter Home Cabernet
2 Tablespoons Soy Sauce
½ large red onion, julienne
2 cloves garlic – minced
16 ounces baby Portobello mushrooms, sliced
1 ½ cups fresh asparagus tops
½ cup crisp bacon – crumbled
6 ounces fresh raspberries
½ teaspoon fresh lavender – chopped
½ teaspoon fresh oregano – chopped
1 Tablespoon garlic chili paste
½ teaspoon cornstarch
½ teaspoon cold water
2 pounds lean ground beef
2 large eggs – beaten
¼ teaspoon ground white pepper
½ teaspoon garlic salt
Olive oil spray
1 pound Brie cheese round
7 puff pastry sheets


In a large fireproof skillet, over medium grill, heat extra virgin olive oil, Sutter Home Cabernet, soy sauce, onions, garlic and baby Portobello mushrooms. Stirring occasionally, cook 10 minutes. Add asparagus tops, cook 5 more minutes. Strain liquid into small fireproof saucepan. Add crisp bacon crumbles to mushroom blend, stir well, remove from heat, set aside.
Raspberry reduction
Add fresh raspberries to the small saucepan containing the liquid from the mushrooms. Cook on grill over medium heat five minutes, stirring constantly. Mash the raspberries with a potato masher until smooth. Reduce heat to low. Add lavender, oregano, and garlic chili paste. Cook 5 more minutes, stirring occasionally. Over a medium bowl, pour mixture through a fine strainer. Push down on mixture until most of the liquid is strained into the bowl. Discard mash. Return liquid to the small fireproof saucepan. In small cup, combine cornstarch and cold water. Add to raspberry reduction. Increase grill heat to high. Cook until sauce thickens approximately 3 minutes, stirring constantly. Remove from heat, set aside.
In a large mixing bowl, combine ground beef, eggs, white pepper and garlic salt, blend well. Roll 6 equal 1/3 pound balls, mash into patties.
On high grill, sear patties 1 ½ minutes each side. Reduce heat to low, cook additional three minutes each side. Remove from heat.
Lightly spray a large fireproof fish/vegetable grill tray with olive oil spray. Lay puff pastry sheets flat. Cut Brie round in half to create two circles. Cut each circle into three pie pieces. Place a patty in the center, top with 1 slice of brie and 2/3 cup mushroom mixture. Drizzle with 2 Tablespoons raspberry reduction. Pull edges of the puff pastry up over the burger and toppings. Pinch edges together until fully enclosed. Lay remaining puff pastry out on lightly floured surface. Cut 12 leaf shapes in the pastry. Lightly press 2 leaf shapes on top of each burger pastry round. Brush tops of the pastry rounds with remaining Extra Virgin Olive Oil. Place the rounds on the fish/vegetable tray. Turn off one side of grill, put other side on medium/low heat. Place tray on “off” side of grill. Bake on grill for 15-20 minutes, or until pastry is golden and flaky. Serve hot, enjoy!