French Countryside Picnic Burger with Brie and Fire-Roasted Colorful Tomato & Leek Confit

Description


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Ingredients

At a glance
Cheeses
Brie
Course
Burger / Sandwich
Soft-Ripened Cheeses
Occasions
Snacking & Sandwich 
Serves
6
Vegetable Oil to oil grill rack

Burgers:
1 1/2 lb. Ground Beef Round
2 Shallots, minced
1 t. Herbes de Provence
1 T. Fresh Flat-leafed Parsley, chopped
1 t. Salt
Freshly Ground Black Pepper (to taste)
3 T. + 1/3 C. Dry Red Wine, divided
1 Clove Garlic, sliced
6 T. Extra Virgin Olive Oil
6 oz. Ile De France Le Brie Original Soft Ripened Brie Cheese, sliced
12 Slices French Bread

Confit:
2 Med. Leeks
1/4 C. Extra Virgin Olive Oil, divided
3 Med. Tomatoes (mixed colors; i.e., red, yellow, zebra, or brandywine)
1/4 t. Salt
1/8 t. Freshly Ground Black Pepper
1 Clove Garlic, pressed
1 1/2 t. Tarragon, chopped

Methods/steps



    * Prepare a medium-hot fire for direct heat grilling. Oil the grill rack.
    * To prepare burgers:
      In a large bowl, mix together ground round, shallots, herbes de provence, parsley, salt, pepper and 3 T. wine: form into six burgers and chill.
    * When coals are gray, in a small saucepan mix together 1/3 C. wine and sliced garlic and heat over low heat to infuse wine.
    * To prepare confit: Trim tops of leeks and split in half, lengthwise but leave root end intact.
    * Rinse in cold water to remove any imbedded dirt. Dry with paper toweling.
    * Brush tomatoes and leeks with 2 T. extra virgin olive oil.
    * Lightly oil grill rack and grill tomatoes and leeks over gray coals until charred and soft.
    * Let cool while grilling burgers. When cool, remove skin from tomatoes, core and chop.
    * Remove root end of leeks and trim leeks keeping white and light green portions; slice leeks.
    * Mix tomatoes and leeks with salt, black pepper, garlic, remaining 2 T. olive oil and tarragon and set aside.
    * Lightly oil grill rack and grill burgers, about 6 minutes per side or to desired doneness, brushing with the garlic infused wine to which 1 t. of remaining olive oil has been added.
    * While burgers are grilling, brush one side of bread slices with remaining olive oil and place on grill to toast.
    * Shortly before burgers are done, place Brie onto burgers to melt.
    * To assemble, place a burger on a slice of toasted bread along with a spoonful of tomato-leek confit and top with another slice of toasted bread. Repeat until all burgers are completed.
      Serves 6

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