Fig and Arugula Burgers

2 sourdough baguettes, at least 18" long each

$#8531;

cup olive oil

3 cloves fresh garlic, peeled and minced

¼

tsp salt

For Burgers:

2 lbs. Freshly (if possible) ground beef (85 percent lean)

2 tsp salt

½

tsp Freshly ground pepper

3 Tbsp Sutter Home Cabernet Sauvignon

1 Tbsp Vegetable oil (for brushing grill)

For Mustard:

4 Tbsp Grey Poupon Country Dijon mustard

1 1/2 Tbsp Sutter Home Cabernet Sauvignon

10 oz. Brie cheese, skinned and sliced

³⁄₈

" thick 4 oz. (about. 1 bundle)

Fresh arugula leaves, long stems removed

6 Tbsp Fig preserves from jar

Instructions Preheat grill to medium-high to high. Trim the ends off the 2 baguettes, then cut into 6 6-inch-long pieces. Slice each piece in half to form the top and bottom of the buns. Discard the remains. Pour olive oil into a small bowl. Add minced garlic and ¼

tsp salt and stir. Brush inner surfaces of baguette "buns" with the olive oil Mixture, then set aside. Place ground beef, 2 tsp salt, pepper, and 3 Tbsp wine in a medium bowl. Mix with hands handling as little as possible to avoid compaction. Divide into 6 equal parts. Form each of the 6 parts into rectangular-shaped patties approximately ½

-¾

" thick, 5-6"long, and 2"wide. Brush preheated grill with vegetable oil. Place patties in center of grill without flipping or compressing. While the patties are cooking, whisk mustard and 1 ½

Tbsp wine in a small bowl and set aside. Cook the patties on the first side until juices begin to run on the exposed surface (about. 7 minutes.) Using a spatula, carefully flip the burgers. Continue to cook until desired doneness (about. 5-7 more minutes, or until internal temperature reaches 160 degrees,) keep a close eye on them, and In the last minute of cooking, place the cheese slices on the burgers and close the lid of the grill until the cheese begins to melt. Remove cooked patties from grill and place on a plate, cheese-side up. Place the baguette bun halves face down (olive oil side down) on the grill and toast about 1-2 minutes until just beginning to brown. Remove from grill and place face-up on individual plates. Apply the mustard mixture to the lower half of the buns, and then place the cooked patties on top of the mustard surface, cheese-side up. Arrange equal amounts of arugula leaves on top of cheese surface of patties. Place equal amounts of fig preserves on the inner surface of the top half of the buns to form the burger. Compress the burgers slightly and cut in half diagonally to serve.