Viva La France Burgers

Ingredients

Aioli Mayonnaise:
1 cup Hellmann's Mayonnaise
1 tsp Lemon juice, freshly squeezed
2 cloves garlic, crushed
1 tsp freshly ground black pepper
Patties:
1 1/2 pounds ground chuck (80% lean is best)
1 tblsp Herbs De Provence
1/2 tsp fresh rosemary, finely chopped
2 tsps. freshly ground black pepper
1 tsp kosher salt
2 tblsp Sutter Home California Chardonnay
Vegetable oil, for brushing the grill rack
6 Large Brioche Hamburger Buns w 1 large slice of brie cut into 2 inch wedges – need 18 pieces total
2 cups watercress
Grey Poupon Dijon mustard

Instructions

Prepare a medium-hot fire in a charcoal grill with cover or preheat a gas grill to medium-high. To make aioli mayonnaise: Combine mayonnaise, lemon juice, garlic and freshly ground black pepper in processor and pulse until smooth. Refrigerate until serving. To make the patties: Combine beef, herbs de Provence, rosemary, kosher salt, freshly ground black pepper, and Sutter Home California Chardonnay. Divide mixture into 12 equal portions and form the portions into patties to fit the buns trying handle the meat as little as possible. Place a wedge of brie on top of each of 6 patties and cover each patty with remaining patties to encase the brie in the center of the patty. Put in fridge to chill at least 1/2 hour. Brush grill rack with oil. Place patties on the rack and cook for 4 minutes on one side. Flip burgers Cook for 1 min and top each burger with another piece of brie. Put cover on grill and cook for another 3-4 minutes for medium or until done to preference. During the last 2 minutes of cooking place the buns cut side down on outer edges of the rack to toast. Toast lightly. To assemble burgers. place a generous amount of the aioli mayonnaise on one of the cut sides of the buns and the Grey Poupon mustard on the other side. On each bun bottom, place 1/2 cup of the watercress, a patty, Add the bun tops and serve. Makes 6 burgers.