Brie Burger Recipe

Cook onions slowly

Heat 1 tablespoon butter and 1 tablespoon olive oil in a large skillet over medium-low heat. Add the thinly sliced onions and a pinch of salt. Stir to coat and spread into an even layer.

Cook onions, stirring every 4–5 minutes, for about 25–30 minutes until softened and deeply golden. If onions are browning too fast, reduce heat. Add 1 teaspoon sugar about halfway through to encourage caramelization, if desired.

When onions are rich and jammy, remove from heat and set aside (keep warm). This yields about 1 cup.

Form and season patties

Divide 1 lb ground beef into 4 equal portions (approximately 4 oz each) and gently form into patties about 3/4-inch thick and slightly wider than buns. Do not overwork. Season both sides with 1 tsp fine sea salt and 1 tsp freshly ground black pepper. Lightly press a shallow dimple in the center of each patty to keep them from bulging while cooking.

Preheat pan or grill

Heat a heavy skillet or griddle over medium-high heat and add 1 tablespoon olive oil. Alternatively, preheat a grill to medium-high (about 400°F / 200°C). The cooking surface should be hot so patties sear quickly.

Cook patties

Place patties on the hot surface and cook undisturbed for 3–4 minutes until a brown crust forms. Flip and cook 2–3 minutes on the second side for medium doneness. In the last 1–2 minutes of cooking, top each patty with about 1.5 oz Brie slices (6 oz total divided among patties) and cover the pan with a lid or tent with foil to melt the cheese, about 1–2 minutes. If you prefer more well-done burgers, cook an extra 1–2 minutes per side.

Once cheese is melted and patties reach desired doneness, transfer to a plate and tent loosely with foil to rest 3–5 minutes.

Toast buns

While patties rest, melt 1 tablespoon butter in a clean skillet over medium heat. Butter cut sides of 4 brioche buns and toast buttered sides in the skillet until golden, 1–2 minutes. Remove from heat.

Prepare sauce

Mix 2 tablespoons mayonnaise with 2 tablespoons Dijon mustard in a small bowl. Adjust to taste.

Assemble burgers: Spread the Dijon-mayo on both toasted bun halves. Place the Brie-topped patty on the bottom bun, spoon about 2 tablespoons caramelized onions over the cheese, add a handful (about 1/2 cup) of arugula, and top with the bun crown.

Serve immediately with your choice of sides.