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French Countryside Picnic Burger with Brie and Fire-Roasted Colorful Tomato & Leek Confit
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Ingredients:
Vegetable Oil to oil
grill rack |
Burgers:
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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:
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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 |
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Directions:
- 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
By Patricia Harmon
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