The Belgian Bulge Burger

Pairs well with:

Cabernet Sauvignon

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


2 lbs.Ground Chuck
2 teaspoons kosher Salt
2 teaspoons freshly cracked black Pepper
3 oz cabernet
1 teaspoon truffle oil
4 oz.shitake mushrooms
4 oz.carmelized onions( butter, brown sugar)
12 oz.brie
12 oz.gruyere
6 tblspoons.cabernet dijonaise
6 oz arugula
6 large tomato slices
6 round baguettes



season chuck with wine, salt, pepper and truffle oil…( sometimes i throw in some fresh garlic)set aside to reach room temperature carmelize onions and mushrooms in 2 tablespoon butter, 3 teaspoon of brown sugar, while that is cooking, mix 3 tablespoons of grey poupon, 3 tablespoons of hellmans mayo, 3 tablespoons of cabernet..mix well…set aside pat out burgers about palm size..they should be about an inch thick…but no thicker….cook for about 5 minutes on each side…while still on grill…place 2 oz gruyere on each burger, top with carmelized mixture, then top that with brie. toast baguettes on grill, remove and spread bottom bun with cabernet dijonaise, place tomato then arugula on top of burgers..spread top bun with cabernet dijonaise…serve immediately