Bacon Caesar Brie Burgers on Brioche

Marinated Beef Patties: Crumble the beef into a shallow glass dish. Combine the remaining ingredients and pour over the beef. Marinate for 1/2 hour. Form into patties and refrigerate until ready to use. Caesar Salad: Place the Romaine and arugula in a bowl and refrigerate. In a food processor, chop the garlic. Add the anchovies, mayonnaise, Dijon and red wine vinegar, one at a time, blending each time. Add one teaspoon of the olive oil and blend well. Continue to add the olive oil, a few teaspoons at a time, until well blended. Refrigerate. Bacon-Brie Patties: Fry bacon and drain well. Chop finely and combine with the cheese, kneading well until evenly blended. Divide into four equal amounts and shape into patties. Refrigerate. Brioche Buns: Cut brioche into 3/4 inch thick slices, ending up with 8 slices. Using a large cookie cutter or paring knife, cut the slices into rounds. Spread each side with 1/2 teaspoon butter and sprinkle with salt and pepper. Preheat gas grill to medium-high, or lower the grate on charcoal grill to about 3-4 inches above the coals. Toast both sides of each slice until golden brown, about two minutes per side. Immediately after removing from heat, sprinkle four of the buns with the cheese. These will be the top buns. Grill the Beef Patties: Heat grill to high. Grill your burger for 3-4 minutes on each side for medium rare (burgers will continue to cook while resting as you assemble). While the burgers are grilling, toss lettuce with Caesar dressing, reserving a few teaspoons of the dressing. When the burgers are almost done, top each with a bacon-brie patty and close the lid of the grill. After about 45 seconds, the cheese should be oozing slightly, but not completely melted. Remove the patty and place it on the bottom bun. Loosely pack a handful of Caesar salad on top. Spread a teaspoon of Caesar dressing on the top bun, then place the bun on top of the salad.