Brie-Stuffed Burgers with Red Wine-Caramelized Onions

Right after I finished culinary school, I had the opportunity to study wine in Bordeaux, where I
fell in love with the region, food and picturesque vineyards. Learning about the history of these
vineyards and careful dedication of every vintner to produce incredible wine was beyond
inspiring. One of the most prestigious vineyards in Bordeaux/the world is Chateau Lafite
Rothschild in Pauillac. Driving through these vineyards (very difficultly since it was my first
time driving stick) will be an experience I will always cherish.

Fast forward to a few weeks ago when I was introduced to Légende wines, from Domaines
Barons de Rothschild, the famous wine-producing family responsible for Chateau Lafite
Rothschild. These wines are approachable and perfect for everyday drinking, especially since
I’m always trying to push my friends to try Bordeaux wines. I immediately knew that I had to
make dinner to pair with my bottle of the 2014 vintage of Légende Pauillac. I decided to show
the casual versatility of this wine by cooking up Brie-stuffed burgers with red wine-caramelized

An 8-ounce patty is stuffed with chunks of creamy Brie before getting seared until medium rare
with an oozing center of cheese. To go on top, onions are cooked slowly until caramelized, then
deglazed with red wine. This is all packed in a brioche bun with herb-laced aioli and frisée for a
truly exceptional burger, perfect with a glass of Bordeaux. The sweetness of the onions and
brioche pair perfectly with the fruity notes of fig in the wine. The richness of the cheese and beef
is cut by the balanced tannins for a pairing made in heaven. Powerful burgers deserve powerful

Brie-Stuffed Burgers with Red Wine-Caramelized Onions

Yield: 4 burgers

Prep Time: 20 minutes, plus resting time

Cook Time: 35 minutes

Total Time: 55 minutes, plus resting time


For the Herb Aioli:

1/2 cup mayonnaise

2 tablespoons minced chives

1 tablespoon minced chervil or tarragon

Kosher salt and freshly ground black pepper, to taste

For the Red Wine Onions:

2 tablespoons unsalted butter

1 yellow onion, thinly sliced

1 cup red wine

2 teaspoons chopped thyme leaves

Kosher salt and freshly ground black pepper, to taste

For the Burgers:

2 pounds ground beef chuck

8 ounces brie, cubed

Kosher salt and freshly ground black pepper, to taste

2 tablespoons vegetable oil

For Assembly:

4 brioche hamburgers buns, toasted

1 head frisée, trimmed and washed


  1. Make the herb aioli: In a small bowl, stir the aioli ingredients together until smooth, set aside.

  2. Make the onions: In a large cast iron skillet, heat the butter over medium heat. Add the onions and cook slowly until softened and caramelized, 15 to 20 minutes. Add the wine, thyme, salt and pepper, then simmer until the liquid has completely evaporated, 10 minutes. Adjust for seasoning, then transfer to a bowl and clean out the pan.

  3. Make the burgers: Divide the beef into four balls. Flatten each ball into a large circle, then place a quarter of the cubed brie in the center of each and encase the cheese with the ground beef. Reform into patties and season with salt and pepper.

  4. Heat the oil in the cast iron skillet and cook the burgers, flipping once, until the burgers are golden brown and medium rare and the cheese has melted, 3 to 4 minutes per side. Transfer to a plate and let rest for a few minutes. Add the reserved onions into the burger pan to reheat the and absorb all the juices from the burgers.

  5. Assemble the burgers: Spread aioli on each bottom bun, then top with a burger, a spoon of the caramelized onions and some frisée. Finish off with the bun tops, then serve.