(brie Burger) Recipe

Make jam

In a medium saucepan over medium heat, combine the diced pears, sugar, water, lemon juice and butter. Stir to combine. Bring to a gentle simmer and cook, stirring occasionally, until the pears break down and the mixture thickens, about 15–20 minutes.

When pears are soft, mash lightly with a fork or potato masher for a jam-like texture. Stir in bourbon, cinnamon and a pinch of salt. Continue to simmer 2–3 minutes to cook off some alcohol and concentrate flavors.

Remove from heat and let cool slightly. Transfer to a jar; jam will thicken as it cools. Keeps refrigerated for up to 1 week.

Caramelize onions

Heat a large skillet over medium-low heat and add butter and olive oil. Add the thinly sliced onion and a pinch of kosher salt. Cook slowly, stirring every few minutes, until onions are deeply golden and soft, about 20–25 minutes. If using, sprinkle brown sugar about halfway through to accelerate caramelization.

Once caramelized, remove from pan and keep warm. If pan is dry, wipe clean before cooking patties.

Prepare patties

Divide the custom blend into two 8 oz portions if not preformed. Gently form into patties about 3/4" thick, making a shallow 1/2"-wide dimple in the center of each patty with your thumb to prevent doming. Season both sides evenly with kosher salt and freshly ground black pepper.

Heat a heavy skillet or cast-iron griddle over medium-high heat. Add 1 tbsp neutral oil and let it get hot and shimmering but not smoking.

Place patties in the skillet and cook without moving until a deep brown crust forms, about 4–5 minutes. Flip and cook the second side 3–4 minutes for medium (adjust time ±1–2 minutes for desired doneness).

During the last 1.5–2 minutes of cooking, top each patty with the sliced brie, cover the pan with a lid for 1–2 minutes to help the cheese melt. Remove patties to a resting plate and tent with foil for 3–4 minutes.

Butter the cut faces of the potato buns with about 1/2 tbsp butter each. In a clean skillet over medium heat, toast buns cut-side down until golden brown, about 1–2 minutes.

To assemble: Spread about 1–1.5 tbsp pear & bourbon jam on the bottom bun. Place the brie-topped patty on the jam. Add a generous spoonful (about 2 tbsp) of grilled onions on top of the cheese. Add mixed greens or arugula if using, and finish with a grind of black pepper. Cap with top bun.

Serve immediately with your choice of side.