Hawaiian Hot-n-Sweet Brie Burgers with Caramelized Shallots

Pairs well with:

White Merlot

Imagine sipping a lighter Merlot. This fresh, pale-pink wine is a nice change from traditional red or white wines.


Caramelized Shallots
12 Shallots (peeled and finely chopped)
2 teaspoons coarse sea salt
1 tablespoon extra virgin olive oil
5 pounds ground chuck
10 fresh garlic cloves (minced)
1 3/4 tablespoons coarse sea salt
2 teaspoons freshly ground black pepper
1 1/2 tablespoon crushed red pepper flakes
3/4 cup plain bread crumbs
1 1/2 cups light brown sugar (lightly packed)
1 large egg 1 1/2 cups Concord Grape Jelly
1/4 cup Sutter Home White Merlot
1/4 cup vegetable oil for brushing grill
1 1/2 cups Hot-n-Sweet BBQ Sauce
6 packages Hawaiian Dinner Rolls (4 dinner roll pack) Note: Each package will be 1 "bun"
13.2 ounces Brie (double cream brie wheel)



1. Prepare charcoal for medium-hot heat. 2. For caramelized shallots, in a medium cast iron skillet, combine shallots, sea salt and olive oil. Mix together until evenly combined. Set aside. 3. For burger patties, combine the ground chuck, garlic, sea salt, black pepper, red pepper flakes, bread crumbs, brown sugar, egg, grape jelly and white merlot. Carefully mix all ingredients together until just evenly distributed. Shape meat mixture into six equal squares. 4. Brush vegetable oil over grill rack. Place patties on rack and brush with BBQ sauce. Grill patties with top closed for 8-9 minutes. Flip patties and brush with BBQ sauce. Grill for another 8-9 minutes (or until an instant-read thermometer registers 165 degrees). Remove from heat and tent with aluminum foil to allow juices to redistribute. 5. Place skillet with shallot mixture in center of the grill. Allow mixture to bubble freely, stirring occasionally, until caramelized (approximately 6-7 minutes). Remove from heat and keep warm. 6. For Hawaiian Rolls, without separating the 4 attached dinner rolls, cut in half (there should be a flat bottom half and a raised top half). Repeat technique with remaining rolls to create 6 large square buns. Place the bottom and top buns on separate baking sheets. Remove excess wax from brie with a vegetable peeler. Cut brie wheel into six equal wedges. Mold each wedge into a square similar to size of bun. Place brie square on the underside of each top bun. Place baking sheet with raised top brie buns on grill and close top until cheese is melted (approximately 1-2 minutes). Set aside. Lightly grill the bottom buns directly on grill rack for 1 minute or until warm and lightly browned. Set aside. 7. To serve, place patty on bottom bun. Top with a heaping tablespoon of caramelized shallots. Finally, finish off the burger by placing the raised bun with melted brie on top. Repeat for other burgers. Makes 6 “BIG” burgers.