Brie and Shallot Parisian Burgers

Recipe by Love to Eat
READY IN: 38mins
SERVES: 4
YIELD: 4 Burgers
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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