Sun-Dried Tomato Brie Burger w/Caramelized Onions

Pairs well with:

Cabernet Sauvignon

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


Patty Ingredients:
2-1/4 pounds 80% lean ground beef chuck
2 shallots, finely minced
6 sun-dried tomatoes in oil, drained, pat dry on paper towel, and finely minced
1 tablespoon Grey Poupon Deli Mustard
1 tablespoon Worcestershire sauce
1 teaspoon Kosher salt
1/2 teaspoon freshly ground pepper, mix peppercorn blend Caramelized Onion Ingredients:
2 tablespoons butter
2 tablespoons Colavita Extra Virgin Olive Oil 2
large sweet onions (preferably Vidalia), top and bottom of onion removed and then thinly sliced
1 teaspoon Kosher salt
1/2 teaspoon freshly ground pepper, mix peppercorn blend
1/2 cup Sutter Home Cabernet Sauvignon Wine Vegetable oil, for greasing grill rack
6-4" Rye Rolls (available at your supermarkets in house bakery), split
12 ounces Brie Cheese, rind removed and cut into 6-2 ounce pieces, 1/2" thick



Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to just about medium-high. Prepare Patty Mixture: In a medium bowl, place beef, minced shallots, minced sun-dried tomatoes, mustard, Worcestershire sauce, 1 tsp. salt and 1/2 tsp. freshly ground pepper. Mix gently to combine, taking care not to over work meat, preventing a really dense burger. Gently form meat mixture into 6-4" patties approximately 3/4" thick. Prepare Caramelized Onions: Place the butter and olive oil in a pre-heated cast iron skillet (pan takes just a couple minutes to preheat) inside the grill. When butter and olive oil have heated add the thinly sliced onions, 1 teaspoon salt and 1/2 teaspoon freshly ground pepper. Close grill lid and allow to cook 3-4 minutes. Open lid of grill and stir onions a minute or so, allowing the natural sweetness of the onion to be released and the caramelization process to proceed. Close grill lid and allow to cook another 3-4 minutes. Open lid of grill and stir onions another minute or so. Pour the wine into the skillet. Continue cooking until most of wine is evaporated, 4-5 minutes. Pour the caramelized onions into an oven safe dish and keep warm on the warming rack inside grill, keeping a watchful eye as to not burn. Cooking the Patties: Brush grill rack with vegetable oil. Place patties on the rack and grill for 4-7 minutes per side for medium-rare, 5-7 minutes each side for medium. During the last couple minutes of grilling, place the split rolls, cut side down, on the outer edges of the grill rack to lightly toast. The last minute of grilling add the 2 oz. sliced Brie cheese to each patty then remove from grill. Assembling Burgers: On each roll bottom, place a grilled patty and a heaping 1/4 cup of the caramelized onions. Cut burger in half (if you like) and serve.