Bourbon Brie Cheese Recipe

Caramelize onions

Heat a medium skillet over medium heat. Add butter and olive oil. When butter melts, add the thinly sliced onions and a pinch of salt. Cook, stirring occasionally, 10–12 minutes until the onions begin to soften and take on color.

Deglaze and finish

Add the brown sugar and stir to coat. Pour in the stout and stir, scraping browned bits from the pan. Reduce heat to medium-low and simmer until liquid mostly evaporates and onions are jammy, about 6–8 minutes. Stir in balsamic vinegar, 1/4 tsp salt, and 1/4 tsp black pepper. Taste and adjust seasoning. Keep warm off heat.

In a small bowl combine mayonnaise, ketchup, Dijon mustard, 1 tsp bourbon, Worcestershire, hot sauce, minced garlic, and lemon juice. Whisk until smooth. Season with 1/8 tsp salt. Chill in refrigerator for at least 10 minutes to let flavors meld.

Season and cook patty

Pat the 7 oz Angus patty dry with paper towel. Season both sides with 1 tsp salt and 1/2 tsp freshly ground black pepper. Heat a heavy skillet or cast-iron pan over medium-high heat and add 1 tbs neutral oil. When oil is shimmering and just smoking, add the patty. Sear without moving 3–4 minutes to develop a crust.

Finish to temperature

Flip the patty and reduce heat to medium. Cook 3–5 more minutes for medium (internal temp about 140–145°F / 60–63°C) or longer for desired doneness. During the last 1–2 minutes of cooking, brush the top of the patty lightly with 1 tbs bourbon (careful of flare-ups) and immediately place the Brie slices on top so they begin to melt. Cover the pan with a lid for 1–2 minutes to help the cheese soften and adhere.

Rest

Remove patty to a plate and tent loosely with foil for 2–3 minutes to rest while you toast the bun and assemble.

Toast bun and assemble

Butter the cut sides of the bun with 1/2 tsp butter and toast in a separate skillet until golden, about 1 minute cut-side down. Spread a generous layer (about 1–2 tbs) of Cha's Sauce on the bottom bun. Place a handful of arugula on the sauce, set the rested patty with melted Brie on top of the arugula, spoon 2–3 tbs of warm stout onion marmalade over the cheese, then cap with the top bun. Serve immediately.