Fancy Burgers with Tomato-Leek Confit |
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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 6 |
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Ingredients:
vegetable oil for oiling grill rack |
burgers |
1-1/2 pound(s) ground beef round |
2 shallots, minced |
1 teaspoon(s) herbes de provence |
1 tablespoon(s) fresh flat-leafed parsley, chopped |
1 teaspoon(s) salt |
freshly ground black pepper (to taste) |
1/3 cup plus 3 tablespoon(s) dry red wine, divided |
1 clove(s) garlic, sliced |
6 tablespoon(s) extra-virgin olive oil |
6 ounce(s) ile de france le brie original soft ripened brie cheese, sliced |
12 slice(s) french bread |
confit |
2 medium leeks |
1/4 cup(s) extra-virgin olive oil. divided |
3 medium tomatoes (mixed colors; i.e., red, yellow, zebra, or brandywine) |
1/4 teaspoon(s) salt |
1/8 teaspoon(s) freshly ground black pepper |
1 clove(s) garlic, pressed |
1-1/2 teaspoon(s) tarragon, chopped |
Directions:
1. Prepare a medium-hot fire for direct heat grilling. Oil the grill rack.
2. 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.
3. 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.
4. To prepare confit: Trim tops of leeks and split in half, lengthwise but leave root end intact.
5. Rinse in cold water to remove any imbedded dirt. Dry with paper toweling.
6. Brush tomatoes and leeks with 2 T. extra virgin olive oil.
7. Lightly oil grill rack and grill tomatoes and leeks over gray coals until charred and soft.
8. Let cool while grilling burgers. When cool, remove skin from tomatoes, core and chop.
9. Remove root end of leeks and trim leeks keeping white and light green portions; slice leeks.
10. Mix tomatoes and leeks with salt, black pepper, garlic, remaining 2 T. olive oil and tarragon and set aside.
11. 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.
12. While burgers are grilling, brush one side of bread slices with remaining olive oil and place on grill to toast.
13. Shortly before burgers are done, place brie onto burgers to melt.
14. 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.
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