I don’t eat burgers very often, but I do enjoy one every once in awhile. When Sarah Michelle and I decided to do burgers for this week’s remake, I started going through FoodGawker and staring at pictures of burgers. Then I went out for dinner that evening and had to have a burger. I stewed on the remake for a few days, and then decided to go back to the basics.
When I picture the traditional, all-American burger, I think beef patty, hamburger bun, maybe with sesame seeds, topped with ketchup and yellow mustard, a leaf of iceberg lettuce, a slice of tomato, maybe a couple rings of raw yellow or red onion. So I took that idea and decided to “elevate it,” as the Food Network would say.
The idea for my burger remake was to use a lean, grass-fed ground beef with Brie stuffed inside the patty on an amazing bun, topped with a leaf of butter lettuce, caramelized sweet onions, sun-dried tomatoes, and a garlic-basil mayo. Due to grocery store options, I ended up with lean ground beef, organic spring mix, sweet onions, sun-dried tomatoes, organic basil for the mayo, goat Brie, and multigrain ciabatta.
The result was my patty was flavorful, but I didn’t add enough cheese, and some of my cheese oozed out. I probably didn’t soften my sun-dried tomatoes enough, and you’re probably better off doing a sun-dried tomato mayo spread. The spring mix and caramelized onions were delicious, and the ciabatta was okay but a softer bun would be better.
Brie-stuffed Burger (serves 1)
1/2 lb lean ground beef
big pinch of salt
generous dash of onion powder and garlic powder
pinch of ground black pepper
dash of Worcestershire sauce
handful of organic spring mix or whatever lettuce you like
1/2 of a medium sweet yellow onion, sliced
Brie (or any other cheese)
Suggested Spread Options:
1. Add sliced onions to hot pan with oil on medium heat. Let the onions sweat until translucent, lower your heat to medium-low, and let the onions. The key to caramelizing your onions is not to stir the onions around the pan too much. If they’re getting too dry, add a tablespoon of water to the pan. The onions are done when they’re all wilted and a golden brown color.
2. Place ground beef in bowl and add spices. Roll into ball, split in half, form two patties. Dent the center of one patty and place cheese onto the patty. Place the other patty on top and seal around the edges.
3. Cook your patty on the grill or a hot skillet. The key here is to again not touch your meat too much. Let the patty brown on one side then the other and cook till desired doneness.
4. Top your burger with lettuce, onions, and whatever else you like.