Ever had the winter blues, right after the excitement of the holidays are over? It was January 10th and I was definitely wishing for summer. The weather was frightfully cold outside so I decided to make burgers inside. Burgers are generally synonymous with Summer – grilling them is how I make most of my burgers.
This Herbed Brie Cheese Burger is unlike any other we have eaten. It’s fabulously rich with flavor and so juicy. These are half-pounders that were served up with my baked truffle sweet potatoes fries that are usually flying off the plate when I make them. However, once everybody tasted the burger they could not stop eating them. We had to save the fries for a snack. Needless to say, it felt like summer in the house on a very cold winter day.
I hope you will enjoy this amazing recipe. Enjoy.
Ultimate Herbed Brie Cheese Burger
- 3 pounds grass-fed ground beef
- 2 tablespoons fresh thyme chopped
- 3 fresh garlic cloves minced
- 1/2 cup finely chopped red onions
- 1 tablespoon butter
- 1 1/2 teaspoons sea salt
- 2 tablespoons fresh ground black pepper (plus some for seasoning the pan)
- 2 tablespoons dijon mustard
- 1 tablespoons extra virgin olive oil
- 6 slices of maple flavored bacon cooked and reserve the bacon fat to grease the pan
- Baby Spinach, Sliced Red Onions, Sliced Tomatoes (for topping and layering)
- 6 Pretzel Buns (or your favorite Hamburger Buns)
INGREDIENTS FOR HERBED BRIE CHEESE
- 13 to 16 Ounces Brie Cheese
- 1 Jalapeno pepper seeds removed and finely chopped
- 1 teaspoon fresh thyme finely chopped
- 1 teaspoon fresh oregano finely chopped
- 1 teaspoon fresh rosemary finely chopped
- 2 cloves fresh garlic minced
- 1/2 tablespoon butter
- 1/4 teaspoon fresh ground black pepper
FOR THE BURGER:
In a non-stick frying pan over medium low heat, melt one tablespoon butter. Add the onions, and sauté for five to six minutes over low heat.
Note: Cook the onions until it is slightly softened without burning it.
Add the thyme and garlic, stir and continue cooking for about one minute until it is fragrant. Remove the pan from the heat and allow the mixture to cool.
In the meantime, add the ground beef to a medium bowl. Add the salt, fresh ground black pepper, dijon mustard, olive oil. Add the cooled onion mixture.
Using your hands, combine the meat and seasoning until fully incorporated.
Note: Do not over mix as the meat will become tougher when cooked.
Divide the ground meat mixture into six portions. Form a ball with each portion. Form the burger patty – place the meatball in one palm and use the other palm to flatten the meat into a round patty shape – use your finger tips to slightly indent the middle of the patty. Continue forming each patty – cover and refrigerate for at least one hour
Note: Indenting the patty allows it to stay flat when cooked – prevents bulking up in the middle – and cooks more evenly.
FOR THE HERBED BRIE:
Remove the thick skin from the Brie Cheese:
Note: An easy way to do this is to freeze the Brie for 25 to 30 minutes before removing the skin. It cuts off easily.
In a non-stick frying pan, over medium-low heat, melt the butter.
Add the chopped jalapeño. Cook for five to eight minutes.
Add the thyme, oregano and rosemary. Sauté for up to a minute until fragrant.
Remove the jalapeño mixture to a small plate.
Add the cheese to the pan. As the cheese begins to melt, add the jalapeño herbed mixture. Add the black pepper. Use a rubber spatula to stir, incorporating the herbs.
Continue cooking until the cheese is fully melted. Remove the pan from the heat and set aside until ready to use.
Note: The herbed cheese mixture will thicken back up as it cools.
COOK THE BURGER:
Preheat the oven to 450 degrees.
Heat a cast iron flat griddle or a cast iron frying pan over medium high heat
Coat the pan with some of the reserved bacon fat or your choice of oil or butter. Sprinkle some fresh ground back pepper on the pan.
Sear two to three patties for four minutes – two minutes per side. Place the seared patties on a sheet pan. Continue cooking the remaining patties.
Place the sheet pan in the preheated oven. Cook the burgers for up to six minutes.
Note: this time allowed the burgers to be well done but still very juicy.
ASSEMBLE THE BURGERS:
Cut the pretzel bun in two. Add some fresh baby spinach. Lay one burger pattie on top of the spinach. Add one-sixth of the Herbed Brie Cheese. Add a couple slices of the red onion, bacon and a slice of tomato. Top with the second half of the bun.
Serve with your favorite side. Enjoy.