Bacon Brie Burger Recipe

Form patties

Divide the ground beef into two equal portions (approximately 7 oz each). Lightly form each portion into a round patty about 3/4" to 1" thick, making a shallow 1/2"-wide indentation in the center of each patty with your thumb to reduce doming while cooking. Handle the meat gently; do not overwork. Season both sides of each patty with kosher salt and freshly ground black pepper.

Cook patties

Heat a cast-iron skillet or heavy-bottomed pan over medium-high heat until hot (about 3–4 minutes). Add the patties and cook undisturbed for 3–4 minutes until a brown crust forms. Flip and cook the second side for 3 minutes for medium (adjust time +/- 1 minute for doneness preference). During the last 1–2 minutes of cooking, top each patty with half of the sliced brie (about 2 oz each) and cover the pan with a lid to help the brie melt. Remove patties to a plate and let rest while you finish the other components.

Butter the buns

While the patties rest, butter the cut sides of the brioche buns with the reserved 1 tablespoon of softened butter. In a clean skillet over medium heat, toast the buns cut-side down until golden and lightly crisp, about 1–2 minutes. Remove and keep warm.

Cook the bacon: In a medium skillet over medium heat, add the diced bacon and cook, stirring occasionally, until the fat renders and bacon is crisp but not burnt, about 6–8 minutes. Use a slotted spoon to transfer about 1 tablespoon of the cooked bacon bits to a small bowl (reserved for topping if desired). Leave the remaining rendered fat in the skillet.

Sauté aromatics: Add the finely chopped onion to the bacon fat and cook over medium heat, stirring, until soft and translucent, about 5 minutes. Add the minced garlic and cook for 30–45 seconds until fragrant.

Simmer jam: Stir in the brown sugar, apple cider vinegar, maple syrup, water, and freshly ground black pepper. Return the reserved bacon bits to the pan. Reduce heat to medium-low and simmer gently, stirring occasionally, until the mixture is thick, sticky, and jam-like, about 8–10 minutes. Taste and adjust: add a touch more vinegar for brightness or a pinch more sugar for sweetness if desired. Remove from heat and let cool slightly; bacon jam will thicken further as it cools.

Make garlic aioli: In a small bowl combine the mayonnaise, minced garlic clove, lemon juice, salt, and freshly ground black pepper. Stir until smooth and taste; adjust lemon or salt as desired. Refrigerate until ready to assemble.

Prepare arugula: Toss the arugula lightly with a small pinch of salt and a few grinds of black pepper just before assembling to brighten the flavor (optional).

Assemble the burgers: Spread about 1 tablespoon of garlic aioli on the bottom half of each toasted brioche bun. Place the brie-topped patty on the aioli. Spoon 2–3 tablespoons of warm bacon jam over the melted brie. Top with about 1/2 cup divided arugula (roughly 1/2 cup per burger). If you reserved some crisp bacon bits, sprinkle a few on top for texture. Spread a thin layer of aioli on the top bun if desired and close the burger.

Serve: Serve immediately while hot, with fries or a simple salad. Leftover bacon jam can be refrigerated in an airtight container for up to 5 days.