In a bowl, mix pork, egg, onion, chives, salt and pepper.
Make 4 thin patties.
Cook patties on the barbecue or griddle, 4-5 min. per side.
Top each patty with a slice each of apple and brie. Cook another 45 seconds or until cheese begins to melt.
Spread mustard on buns and slip in patties.
Serve with carrot-celeriac remoulade.
Buns can be lightly toasted, if desired.
These medium-bodied wines are characterised by their smooth tannins that usually confer a certain roundness. They are often dominated by a nose of ripe fruit or woody notes (toast, coffee or vanilla).
Product category: red wine.
© Société des alcools du Québec, 2007
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