Merlot Caramelised Onion & Brie Burger

Merlot Caramelised Onion & Brie Burger

Rich, indulgent and packed with flavour, this Merlot Caramelised Onion & Brie Burger takes a classic favourite up a notch.

The real star is the caramelised onion: slowly cooked with De Grendel Merlot until beautifully soft, sticky and almost chutney-like. Its sweet, savoury richness is the perfect match for a juicy beef patty and creamy melted Brie, while fresh rocket adds a peppery finish.

Serve with a generous spoonful of the Merlot onions and, naturally, a glass of De Grendel Merlot alongside.

Recipe: 4 Burgers

Red wine caramelised onions

  • 3 large onions, thinly sliced (a mix of white and red, or all one colour)
  • 3 Tbsp olive oil
  • 250 ml (1 cup) De Grendel Merlot
  • 3 Tbsp brown sugar
  • 4 sprigs thyme, leaves picked (approx. 1 heaped tablespoon), roughly chopped
  • Salt and black pepper

Brie burgers

  • 4 burger buns, buttered on the cut sides
  • 4 beef burger patties of your choice
  • 200 to 250 grams (7 to 9 oz) brie, sliced
  • Fresh rocket, or other greens of your choice, to serve

Method

*The caramelised onions can be made in advance.

  1. Heat the oil in a pan and fry the onions over a low heat for about 15 minutes, until soft but not browned.
  2. Add three-quarters of the red wine to deglaze the pan, and cook until the liquid has evaporated.
  3. Add the sugar, thyme, salt and pepper, and cook for another 5 minutes.
  4. Add the remaining wine and keep cooking and stirring until the liquid has cooked off and the onions are sticky. Set aside.
  5. Cook the burger patties until they're about three-quarters done to your liking, and toast the buttered buns, cut side down.
  6. Lay the brie over the patties and cover them to melt the cheese while they finish cooking. Put a lid on the pan, slide the patties under a hot grill for a minute or two, or give them a quick blast in an air fryer until the cheese melts. Take care not to overcook them.
  7. To build the burgers, place a handful of rocket on each bottom bun, add a brie-topped patty, pile on the onions and finish with the top bun.

Serve and enjoy with a glass of De Grendel Merlot.

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