my brie burger

It was at the Royal Eatery (one of my top 3 burger places in the entire world!!) when I was living in Cape Town that I was first introduced to the yumminess that is a burger topped with brie.  Come to think of it, I’ve never had brie burgers anywhere else but that’s OK ‘cus now I make them myself!  In addition to the brie, I top these with caramelized onions and roasted garlic mayo and it is so good.

This makes 4 burgers.

1 package of lean ground beef (At our grocery store they only sell the beef in ~750g packages and this will make either 4 pretty huge burgers or 6 more ‘regular’ sized burgers)  /  200g brie (cut into slices)  /  1 yellow onion  /  2 heads of garlic  /  ~ 1 heaped tbsp butter  /  olive oil  /  ~ 3 heaped tbsp mayonnaise (preferably Hellman’s!)  /  mixed greens  /  best burger buns you can find (or make)  /  salt and pepper

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The only thing that really takes any effort for this burger is prepping the toppings.  Preheat the oven to 400F and just slice off the very top of the heads of garlic.  Place the garlic in the middle of a piece of aluminum foil and season with salt and pepper.  Drizzle over some olive oil, maybe about a tablespoon or so and then tightly wrap up in the foil to form a packet.  Toss into the oven and let it roast away for about 40 minutes and it will become fork-tender.  In the meantime, you can caramelize your onion.  Halve the onion and slice thinly.  In a pan over medium heat, throw in the onion, the butter and a splash of oil to keep the butter from burning.  Season with some salt and pepper and let the onions slowly caramelize.  This takes some patience and you do have to give the onions a stir rather frequently so that the onions don’t brown too quickly or burn.  They’re done when they’re very soft and have taken on a nice caramel colour.

While the garlic is still roasting, you can form your burger patties.  I don’t like to add anything to my patties, I just roll each portion of beef into a ball and then gently flatten them.  Just make sure they’re flat enough that they don’t shrink up into somewhat of a fat ball when they’re cooking. We barbecued our burgers and if you want to do the same, you could start up your barbecue now so that it’s nice and hot when you’re ready to start cooking.

When the garlic is finished roasting, open up the foil and let them cool down a bit before plucking out the cloves with your fingers.  In a small bowl, mix the garlic with the mayonnaise to make your roasted garlic mayo.

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Now, cook your burger patties!  Right before you place them on the grill, season well with salt and pepper.  I don’t think I need to tell you how to barbecue a burger so… barbecue on both sides and a few minutes before it’s cooked to your liking, top with the brie so that it can melt.  Alternately you can cook your burgers in a frying pan, burgers are great any way they’re cooked if you ask me!  Right before they’re done, slice up your burger buns and give them a bit of a toast.

Then it’s time to stack it all together.  Bun, brie-topped patty, caramelized onions, some mixed greens and then the top bun with a generous amount of the roasted garlic mayo smeared on.  And chow down!

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