Brie and Shallot Parisian Burgers
leatherbear last edited by
1 cup thinly sliced shallots
2 tablespoons extra-virgin olive oil
1 1/2 pounds ground chuck (80 percent lean)
3 tablespoons fine dry bread crumbs
3 tablespoons beef or chicken broth
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 ounces brie cheese (not the triple cream variety)
4 round crusty rolls (each about 4 inches in diameter)
1/3 cup whole-grain mustard
2 cups baby arugula
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.
Prepare the grill for direct cooking over high heat. In a large bowl gently mix the patty ingredients and shape into 4 patties of equal size and thickness. Make a hole in the center of each patty for the cheese.
Brush the cooking grates clean. Grill the patties over direct high heat with the lid closed as much as possible until cooked to medium 8 to 10 minutes turning once when the patties release easily from the grate without sticking. During the last minute of cooking time toast the buns cut sides down over direct heat.
Assemble the burgers with shallots mustard and arugula. Serve warm.