We have added some Mediterranean flavors to make the classic American sandwich, the burger, uniquely Napa Valley. The sun-dried tomato and brie cheese are a perfect pairing with our new Central Coast Merlot - the salt in the brie and sweetness of the carmelized onions mellow the tannins allowing the dark fruit to shine through.
What you will need:
1 tablespoon olive oil
1 large Vidalia onion, cut in half and thinly sliced
1 tablespoon chopped fresh rosemary
1 pound 80% ground beef
2 tablespoons fine chopped sun-dried tomatoes
½ teaspoon salt
¼ teaspoon ground black pepper
4 slices Brie cheese
4 brioche rolls, split and lightly toasted
In large skillet over medium-high heat, in hot oil, cook onions until slightly browned and carmelized, about 10 minutes, stirring frequently. Stir in rosemary.
Meanwhile, in large bowl combine ground beef, sun-dried tomatoes, salt and pepper until well mixed. Shape mixture into four patties.
Pan fry or grill burgers until of desired doneness, about 3 to 4 minutes on each side. Top with Brie slices. Place burgers on bottom half of rolls; let stand a few minute to allow the juice to absorb back into the burger. Top with carmelized onions.
Serves 4. Enjoy with a glass of William Hill Estate Central Coast Merlot.Download Recipe PDF
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