Recipe by Love to Eat!!
Recipe from Weber’s Way to Grill™ by Jamie Purviance
Top Review by Bergy
5 star all the way. The Brie & shalots totally compliment each other. As said in the ingredients use ground chuck 80% lean or a very good grade of hamburger meat - you really get the flavor of the beef. I served the burger with mushrooms as well and Oven browned potatoes - This was a great Saturday Night Burger
- 236.59 ml thinly sliced shallot
- 29.58 ml extra virgin olive oil
- 680.38 g ground chuck (80% lean)
- 44.37 ml fine dry breadcrumbs
- 44.37 ml beef or 44.37 ml chicken broth
- 4.92 ml kosher salt
- 2.46 ml fresh ground black pepper
- 56.69 g brie cheese (not the triple cream variety)
- 4 round crusty rolls, each about 4 inches in diameter
- 78.07 ml whole grain mustard
- 473.18 ml baby arugula
Directions See How It's Made
- In a medium skillet over low heat, combine the shallots with the oil and cook until they are browned but not scorched, about 20 minutes, stirring often. Let cool to room temperature.
- Prepare the grill for direct cooking over high heat. In a large bowl gently mix the patty ingredients and shape into 4 patties of equal size and thickness. Make a hole in the center of each patty for the cheese.
- Trim away the rind of the Brie and bury the cheese, about 1/4 ounce for each patty, into the hole of each patty. Close the opening to seal the cheese inside. It’s important that there is one-third of an inch of meat on the top and bottom of the cheese so it doesn’t seep out.
- Brush the cooking grates clean. Grill the patties over direct high heat, with the lid closed as much as possible, until cooked to medium, 8 to 10 minutes, turning once when the patties release easily from the grate without sticking. During the last minute of cooking time, toast the buns, cut sides down, over direct heat.
- Assemble the burgers with shallots, mustard, and arugula. Serve warm.