French Bistro Burgers

Name: French Bistro Burgers
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 servings
Ingredients: 1 to 1 1/2 pounds ground chuck; kosher salt; black pepper; 4 lices Brie cheese; 1/4 cup mayonnaise; 1 garlic; 1 tablespoon lemon juice; 1/4 teaspoon kosher salt; 1/4 teaspoon black pepper; 2 cups arugula; 1/2 cup onion; 4 burger buns

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5

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Excellent

Prep Time
15 mins
Cook Time
10 mins
Total Time
25 mins
Servings
4 servings
Course
Main Course
Cuisine
French

French Bistro Burgers

Joshua Davis

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French Bistro Burgers are topped with ultra creamy melted brie cheese, garlic mayonnaise, caramelized onions, and arugula to bring the gourmet bistro home!

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Ingredients

Servings

For the burgers:

1 to 1 1/2 pounds ground chuck 80% lean
kosher salt or truffle salt
black pepper freshly ground
4 lices Brie cheese

For the garlic mayonnaise:

1/4 cup mayonnaise
1 garlic clove, minced
1 tablespoon lemon juice fresh
1/4 teaspoon kosher salt
1/4 teaspoon black pepper ground

For finishing:

2 cups arugula
1/2 cup onion caramelized
4 burger buns toasted if desired

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Instructions

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For the burgers:

Divide the meat into four equal potions. Form each portion loosely into a disk shape, making a deep impression in the center with your thumb. Season both sides of each burger to taste with salt and pepper.
Prepare and preheat a grill, grill pan, or cast iron griddle. Cook the burgers until slightly charred and cooked through, about 5 minutes per side. If using very fresh and high quality ground beef, feel free to cook to medium or medium-rare, about 3 to 4 minutes per side. Remove the burgers from the heat and add the brie cheese. Tent with aluminum foil and allow the burgers to rest for 5 minutes, or until the juices are redistributed and the cheese is melted.

For the garlic mayonnaise:

Combine all the ingredients in a small bowl and refrigerate until ready to use.

To finish:

Top each burger with arugula and caramelized onions. Spread garlic mayo on each burger bun and sandwich the burgers. Serve immediately.

Notes

I like to make caramelized onions in the slow cooker: place 4 to 5 large onions, sliced, in a slow cooker with 3 tablespoons butter or olive oil and 1/2 teaspoon salt. Cook on LOW for 10 hours. Refrigerate or freeze the onions.