In a medium bowl, stir together the dry red wine, soy sauce, Worcestershire sauce, rosemary and half the garlic. Add the ground beef and mix gently to combine. Divide into four equal portions and form into patties. Marinate, refrigerated, for 30 minutes while you make the other components.
Fry bacon in a large skillet to medium crispness, then chop. Reserve rendered fat in a small heatproof bowl. In a medium bowl, knead the bacon into the brie cheese, Divide into four equal portions and form into 1/4-1/2 inch thick patties. Set aside.
In a medium bowl, whisk together the remaining garlic, Dijon mustard, mayonnaise, red wine, vinegar, olive oil and salt and pepper to taste. Toss with the Romaine and set aside.
Brush brioche slices with butter and sprinkle with salt and pepper to taste. Heat grill pan to medium high heat and toast the brioche slices for 2-3 minutes per side, or until golden brown. Set aside.
Spread 1 teaspoon of the reserved bacon fat onto each patty. Add beef patties to the grill pan and cook for 4 minutes. Flip, cook for 2 minutes, then add a brie patty to each beef patty. Cover pan loosely with foil and cook an additional 2 minutes.
To assemble, place 1 beef patty onto four of the brioche slices. Add an equal amount of dressed Romaine to each patty, then top with remaining brioche slices. Serve immediately.