Burgers au Poivre with Brie and topped with Sautéed Mushrooms and Shallots - Sutter Home Family Vin

Ingredients

• 1 tablespoon butter (also used in patties)
• 1/2 cup shallots, peeled and sliced thin
• 2 teaspoons fresh garlic, minced (also used in patties)
• 1 cup cremini mushrooms, cleaned and sliced thin
• 1 teaspoon fresh thyme
• 1 teaspoons salt (also used in patties)
• 3/4 cup Sutter Home Pinot Noir (also used in patties)
• 1/4 cup heavy cream
• 2 pounds ground sirloin
• 1 teaspoon fresh garlic, minced (also use in sautéed mushrooms and shallots)
• 1/4 cup Sutter Home Pinot Noir (also use in sautéed mushrooms and shallots)
• 3 tablespoons beef broth
• 3 tablespoons butter, chopped into 6 pieces (also use in sautéed mushrooms and shallots)
• 2 teaspoons salt (also use in sautéed mushrooms and shallots)
• 1 tablespoon freshly ground tri-colored peppercorns (black, red and green combination)
• vegetable oil, for brushing grill rack
• 6 ciabatta rolls, split
• 6 Bibb lettuce leaves, rinsed and patted dry
• 6 ounces Brie cheese, sliced into 12 slices