Brie beef burgers
- Published: 31 Jul 10
- Updated: 18 Mar 24
Why have beef burgers when you can have brie and bacon beef burgers? Kids and adults alike love this cheesy-meaty flavour combination.
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Serves 4
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Takes 20 min to make, 20 min to cook, plus chilling
Ingredients
- 2 tbsp olive oil, plus extra for drizzling
- 1 large onion, finely chopped
- 2 large garlic cloves, finely chopped
- 200g bacon lardons
- 500g beef mince
- Small handful of fresh flatleaf parsley, finely chopped
- 2 tsp English mustard
- 1 medium free-range egg, lightly whisked
- 150g ripe Brie
- 4 ciabatta rolls, halved
- Handful of rocket, 2 sliced tomatoes and fresh mayonnaise to serve
Method
- Heat 1 tbsp of the oil in a large frying pan over a low heat. Add the onion and garlic and cook for 5 minutes to soften, then transfer to a large bowl using a slotted spoon. Increase the heat, add the bacon and fry until starting to crisp. Add to the onion and allow to cool.
- Add the beef mince to the bowl, together with the parsley, mustard, some seasoning and enough egg to bind. With damp hands, form the mixture into 4 burgers, place on a plate lined with baking paper, then chill in the fridge for 15 minutes.
- Preheat the grill to medium-high. Heat the remaining oil in a frying pan and cook the burgers over a medium heat for 5-6 minutes on each side. Remove to a baking sheet, top with the Brie and grill for 2-3 minutes until melted. Drizzle the cut sides of the rolls with a little oil and grill alongside the burgers until golden.
- Serve each burger in a toasted bun with peppery rocket, tomato slices and a dollop of mayonnaise.
- Recipe from August 2010 Issue
Nutrition
- Calories
- 911kcals
- Fat
- 66.7g (23.3g saturated)
- Protein
- 48.5g
- Carbohydrates
- 29g (5.2g sugar)
- Salt
- 3.5g
delicious. tips
For another recipe turn the burger mixture into a ragù to serve with pasta. Fry the onion and garlic until soft, add the bacon and mince, then fry until brown. Stir in some chopped tomatoes and a splash of stock, then simmer until tender. Scatter over torn Brie and chopped fresh parsley.
To freeze: open-freeze the uncooked burgers on a baking sheet, then pop them into sealable freezer bags. Defrost thoroughly before cooking.
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I love this recipe because after giving it a go last week, both friends and family absolutely loved them and have already been requested to do them again on Saturday nights before going out or staying in. Thank you!
I love this recipe because the kids love it and that means we all get to have great healthy home made burgers for the barbeque, absolutely brilliant !