Savory Brie-Stuffed Shallot Burgers with Whole Grain Mustard
Indulge in the rich and savory flavors of our Savory Brie-Stuffed Shallot Burgers. This gourmet twist on classic burgers brings together the creamy decadence of Brie cheese and the sweet, caramelized shallots, all nestled between crusty rolls. Perfect for a summer barbecue or a cozy dinner, these burgers are sure to impress your guests. With the zesty kick of whole grain mustard and the freshness of baby arugula, every bite is a delightful explosion of taste. Elevate your grilling game with this delicious recipe that seamlessly merges elegance with comfort food. Serve with your choice of side and enjoy a delightful meal that's as beautiful as it is scrumptious!
N/A
Servings
N/A
Calories
11
Ingredients
Ingredients
Shallots
1 cup (thinly sliced)
Extra virgin olive oil
2 tablespoons
Ground chuck (80% lean)
1 1/2 lbs
Fine dry breadcrumbs
3 tablespoons
Beef or chicken broth
3 tablespoons
Kosher salt
1 teaspoon
Fresh ground black pepper
1/2 teaspoon
Brie cheese
2 ounces (trimmed and cut into small pieces)
Round crusty rolls
4 (each about 4 inches in diameter)
Whole grain mustard
1/3 cup
Baby arugula
2 cups
Instructions
1
Begin by heating a medium skillet over low heat. Add the sliced shallots and drizzle with olive oil. Cook for about 20 minutes, stirring frequently, until the shallots are golden brown and fragrant but not burnt. Once cooked, remove from heat and allow to cool to room temperature.
2
Prepare your grill for direct cooking over high heat, preheating it while you make the patties.
3
In a large mixing bowl, combine the ground chuck, breadcrumbs, broth, kosher salt, and black pepper. Mix gently until just combined, being careful not to overwork the meat.
4
Divide the mixture into 4 equal portions and shape them into patties, making sure to create a deep indentation in the center of each to hold the Brie.
5
Trim the rind from the Brie cheese and cut it into 1/4-ounce pieces. Place a piece of Brie in the center indentation of each patty, ensuring it’s sealed tightly with about 1/3-inch of meat above and below to prevent leakage during cooking.
6
Once your grill is ready, clean the cooking grates thoroughly. Place the patties on the grill and cook with the lid closed, for about 8 to 10 minutes, flipping only once when they easily release from the grate.
7
During the last minute of cooking, add the split sides of the rolls to the grill, toasting them lightly.
8
To assemble the burgers, place each patty on the bottom half of a toasted roll. Top generously with caramelized shallots, a drizzle of whole grain mustard, and a handful of fresh baby arugula. Cap with the top half of the roll and serve immediately.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the primary protein used in these burgers?
The recipe uses 1 1/2 lbs of 80% lean ground chuck.
What kind of cheese is stuffed inside the burgers?
The burgers are stuffed with Brie cheese that has been trimmed of its rind.
How long should I cook the shallots?
The shallots should be cooked over low heat for approximately 20 minutes until golden brown and fragrant.
What type of rolls are recommended for this recipe?
The recipe suggests using round crusty rolls, approximately 4 inches in diameter.
How many burgers does this recipe make?
This recipe is designed to make 4 equal-sized patties.
What is the secret to preventing the Brie from leaking during grilling?
Ensure the cheese is sealed tightly with about 1/3-inch of meat above and below the center indentation.
What heat setting should be used for the grill?
The grill should be preheated for direct cooking over high heat.
How long do the patties need to grill?
The patties should cook with the lid closed for 8 to 10 minutes.
How many times should I flip the burgers on the grill?
The burgers should only be flipped once, specifically when they easily release from the grate.
What kind of mustard is used in this recipe?
The recipe calls for 1/3 cup of whole grain mustard.
Which fresh green is used as a topping?
Baby arugula is used to provide a fresh, peppery bite.
What liquid is added to the meat mixture?
You can use 3 tablespoons of either beef or chicken broth.
Should the Brie rind be removed?
Yes, the instructions specify to trim the rind from the Brie cheese before cutting it into pieces.
How much Brie goes into each patty?
With 2 ounces of Brie for 4 burgers, each patty receives approximately 1/2 ounce of cheese.
When should the rolls be toasted?
The split rolls should be added to the grill during the last minute of the burgers' cooking time.
What oil is used for caramelizing the shallots?
The shallots are cooked in 2 tablespoons of extra virgin olive oil.
What seasonings are added to the ground chuck?
The meat is seasoned with kosher salt and fresh ground black pepper.
Is it important to avoid overworking the meat?
Yes, the recipe advises mixing the ingredients gently until just combined to avoid overworking the meat.
What type of breadcrumbs should I use?
The recipe calls for 3 tablespoons of fine dry breadcrumbs.
How much arugula is needed for assembly?
The recipe uses 2 cups of baby arugula.
What is the first step in the preparation process?
The process begins by heating a medium skillet over low heat to caramelize the sliced shallots.
How do I know the shallots are ready?
They should be golden brown and fragrant but not burnt.
What size should the Brie pieces be?
The Brie should be cut into small pieces, specifically 1/4-ounce portions.
What is the total amount of shallots required?
The recipe requires 1 cup of thinly sliced shallots.
Should the grill lid be open or closed while cooking?
The instructions specify cooking the patties with the lid closed.
What is the suggested occasion for these burgers?
They are described as perfect for a summer barbecue or a cozy gourmet dinner.
What are the primary flavor profiles of this dish?
The dish features savory, creamy, sweet, and zesty flavors.
How much salt is used in the patty mixture?
One teaspoon of kosher salt is used for the four-patty mixture.
How do you assemble the final burger?
Place the patty on a toasted roll, top with shallots, mustard, and arugula, then cap with the top roll.
What is the preparation method for the shallots?
The shallots should be thinly sliced before being caramelized in a skillet.