Tessa's Recipe Rundown
Taste: Ultra savory, with added sweetness from the caramelized onions, and more sharp bites from the garlic mayo and arugula.
Texture: The burgers are wonderfully tender and juicy. That plus the ultra creamy melted brie cheese, the soft caramelized onions, and the toasted bun is enough to make your head explode.
Ease: If you have everything done ahead of time, this is super easy. I like to make caramelized onions in the slow cooker, store them in small containers in the freezer, then pop them out to defrost when I need them. I also freeze homemade burger buns.
Appearance: Messy in the most mouthwatering way.
Pros: Gourmet French-inspired twist on burgers that I think you’ll love!
Cons: None!
Would I make this again? Absolutely.
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Today I’m coming at you with a crazy good burger recipe. It was inspired by Hopdoddy Burger Bar here in Scottsdale (they have several Texas locations too) and is basically a French bistro-inspired twist on the classic cheeseburger with brie cheese, caramelized onions, garlic mayo, arugula, and a hint of truffle. I am in love with this French Bistro Burger flavor combination and basically want to eat it daily. Burgers are such a staple in our house throughout summer and hopefully this recipe will enter your regular weekly rotation. What’s your favorite burger flavor combo?
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Ingredients
For the burgers:
- 1 to 1 1/2 pounds ground chuck (80% lean)
- Truffle salt or kosher salt
- Freshly ground black pepper
- 4 slices brie cheese
For the garlic mayonnaise:
- 1/4 cup mayonnaise
- 1 garlic clove, minced
- 1 tablespoon fresh lemon juice
- 1/4 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
For finishing:
- 2 cups arugula
- 1/2 cup caramelized onions
- 4 burger buns, toasted if desired
Instructions
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.
The French Bistro Burgers from Handle the Heat bring a sophisticated, gourmet touch to the classic burger, with rich flavors like caramelized onions, Brie cheese, and Dijon mustard. While The Bloomin’ Burger from Outback Steakhouse takes a bold approach with crispy onion petals and a special sauce, the French Bistro Burger offers a more refined, savory experience that’s perfect for those who enjoy elevated flavors. Both burgers offer unique and satisfying twists on traditional burgers, making them great options for those craving something beyond the ordinary.
Fantastic burger! My culinary arts students (high school) made 4 very different burgers today , and this one was the best. Hands down. I was amazed that high school students like it, I expected negative comments due to the onions and Brie! But they absolutely loved it.
High praise from teenagers indeed, Erika! Haha! Thanks so much for the comment 🙂