Brie Burger With Caramelized Onions And Sundried Tomatoes Food

BRIE BURGER WITH CARAMELIZED ONIONS AND SUNDRIED TOMATOES

Steps:

• Make 4 or 6 patties depending on the desired thickness. Generously sprinkle both sides with salt and pepper.
• Make a thumbprint in the center of the patties. This helps to keep the burger from puffing up in the center. It helps to keep the burger in shape. Make the burger patties wider than the bun because the meat shrinks as it cooks.
• Heat the grill on high heat to create a nice sear on the burger. For medium burgers, cook approximately for 4 minutes per side. For medium-well burgers, cook for 4 1/2 minutes per side. The USDA recommends cooking ground beef until it reaches an internal temperature of 160˚F for safety reasons.
• With about 1 minute left of cooking time, place cheese on top of the burger to allow it to melt.
• Toast hamburger buns, if so desired.
• To make burgers, place burgers on top of the toasted bun, spread caramelized red onion fig tapenade on each side of the bun. Top with sundried tomatoes and arugula.

BRIE BURGERS WITH FRIES

Steps:

• Bake the fries as the label directs. Meanwhile, whisk 1 teaspoon mustard, the vinegar, half the minced shallot and 2 teaspoons vegetable oil in a large bowl; set aside.
• Combine the beef, remaining minced shallot, remaining 1 tablespoon mustard, the Worcestershire sauce, 1/2 teaspoon salt and a few grinds of pepper in a medium bowl. Form into four 4-inch patties (about 3/4 inch thick). Heat the remaining 1 tablespoon vegetable oil in a large skillet over medium-high heat. Add the patties and cook until browned, 3 to 4 minutes per side for medium rare; top each with 2 slices brie during the last 2 minutes of cooking and cover to melt.
• Toast the buns. Add the watercress to the bowl with the dressing, season lightly with salt and pepper and toss to coat. Put the burgers on the buns and top with the watercress salad. Serve with the fries, cornichons and ketchup.

HOMEMADE BRIE BURGERS

Steps:

• Remove the mince from the fridge 30 mins before cooking to reach room temperature. Put the mince in a bowl and mix in 1 tsp sea salt, pepper, the grated onion and Worcestershire sauce. Mix well with your (clean) hands, then divide into 4 equal-size balls. Wrap a basil leaf around each slice of brie and press into the middle along with the tomato and re-shape the meat to a flat patty, 11⁄2cm thick.
• Heat the grill for 5 mins. Fit the grill rack to its highest level. Lay the burgers evenly over the rack so they are under the hottest parts of the grill. Brush with oil from the sundried tomatoes and season.
• Grill the first side 3 mins for medium-rare or 5 mins for well done. Brush the other side with oil, season and grill for the same length of time. Allow to stand for 3 mins before serving. Pack into a crusty bun with salad leaves, cornichons, tomatoes and relish.