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Recipe from Weber's Way to Grill™ by Jamie Purviance

Brie and Shallot Parisian Burgers

  • People

    Serves 4

  • Prep Time

    30 mins

  • Grilling Time

    8 to 10 mins

  • People

    Serves 4

  • Prep Time

    30 mins

  • Grilling Time

    8 to 10 mins

the Ingredients

  • 1 cup / 120 grams thinly sliced shallots
  • 2 tablespoons extra-virgin olive oil
  • Patties
  • 1½ pound / 680 grams ground chuck/minced beef (80% lean)
  • 3 tablespoons fine dry bread crumbs
  • 3 tablespoons beef or chicken broth
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  •  
  • 2 ounces / 55 grams Brie cheese (not triple-cream variety)
  • 4 round crusty rolls, each about 4 inches/10 centimeters in diameter
  • ⅓ cup / 80 milliliters whole-grain mustard
  • 2 cups / 55 grams baby arugula

Instructions

  • 01 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.
  • 02 Prepare the grill for direct cooking over medium-high heat (400° to 500°F/200º to 260ºC).
  • 03 In a large bowl gently mix the patty ingredients by hand. Gently form four patties of equal size and about ¾ inch/18 millimeters thick. Make a hole in the center of each patty for the cheese.
  • 04 Trim away the rind of the Brie and cut into 4 equal portions. Bury 1 cheese portion into the hole of each patty and cover with about ⅓ inch/8 millimeters of the meat to seal the cheese inside. It’s important the the cheese is well covered so it doesn’t seep out.
  • 05 Brush the cooking grates clean. Grill the patties over direct medium-high heat, with the lid closed as much as possible, until cooked to medium doneness 9 to 11 minutes, turning once. During the last 30 seconds to 1 minute of grilling time, toast the buns, cut sides down, over direct heat.
  • 06 Build each burger on a bun with a patty, shallots, mustard, and arugula. Serve warm.
Ingredients
Instructions