Cynthia’s Parisian Burger with all the Toppings

1 Box Beretta Burgers (6 per box)

6 Fresh Brioche Buns

400 grams of Roquefort Cheese

1 large red onion sliced into large rounds

Bibb lettuce, several full leaves for burgers

3 leaves of Radicchio, thinly sliced

Wine, Garlic and Herb Butter (recipe below)

Dijon Mustard (optional for your guests to add)

 

Wine, Garlic and Herb Butter

1 Cup White Wine

1 small Shallot finely chopped

In a small sauce pan, bring white wine to a boil and add shallots, simmer until wine is reduced by half.  Let cool.

When cooled add:

1 Cup softened unsalted Butter

2 Tbsp finely chopped Italian Parsley

2-3 Tbsp freshly squeezed Lemon juice

Sea Salt

Freshly ground pepper, salt and pepper to taste

Mix the ingredients all together in the small sauce pan, transfer to serving dish.  Each brioche bun should have this on both sides before placing burger on top.  So good!