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Brie and Shallot Parisian Burgers

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

  • People

    Serves 4

  • Prep Time

    30 mins

  • Grilling Time

    8 to 10 mins

Ingredients
Instructions

the Ingredients

20151023095350 Wtg Redmeat 4
  • Completed step 1 cup thinly sliced shallots
  • Completed step 2 tablespoons extra-virgin olive oil

Patties

  • Completed step 1½ pound ground chuck (80% lean)
  • Completed step 3 tablespoons fine dry bread crumbs
  • Completed step 3 tablespoons beef or chicken broth
  • Completed step 1 teaspoon kosher salt
  • Completed step ½ teaspoon freshly ground black pepper
 
  • Completed step 2 ounces Brie cheese (not triple-cream variety)
  • Completed step 4 round crusty rolls, each about 4 inches in diameter
  • Completed step ⅓ cup whole-grain mustard
  • Completed step 2 cups baby arugula

Take Your Grilling Anywhere

FIRE UP YOUR GRILL

Instructions

  • In a medium skillet over low heat on the stove, 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 medium-high heat (400° to 500°F).
  • Mix the patty ingredients, and then gently form four patties of equal size, each about ¾ inch thick. Make a hole in the center of each patty for the cheese.
  • Trim away the rind of the Brie and cut into four equal portions. Bury one cheese portion into the hole of each patty and cover with about ⅓ inch of the meat to seal the cheese inside. It’s important that the cheese is well covered so it doesn’t seep out.
  • Brush the cooking grates clean. Grill the patties over direct medium-high heat, with the lid closed, 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.
    Brush the cooking grates clean. Grill the patties over medium-high heat, with the lid closed, 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.
  • Build each burger on a bun with a patty, shallots, mustard, and arugula. Serve warm.

let's Gear up

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