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.
This was Aaahhhmazing! I’d never had Brie before and it went so well with it since it was a nice buttery flavor. I did have a hard time with the onions so they did end up a bit charred but they still tasted great.
So glad you tried these burgers out!
Really good burger, used ground turkey. But, I wouldn’t recommend making caramelized onions in the crock pot…have done it, and your house will stink for DAYS! Better off making a big batch on the stove top.
Wow! What an absolutely decadent burger! Yum!
I need this to be in my belly like, yesterday!
How I love burgers – this looks like an absolute winner!
Those caramelized onions look so good on top!
This is my kind of burger, it looks wonderful!
Love the brie and onions! Wow!
This looks like heaven! I love the idea of using brie on a burger. Caramelized onions just make everything extra special!
Looks amazing! By the way, I love caramelized onions but have never made them myself. Do you have any tips so you don’t just burn them? Thanks!
I am obsessed with onions – I love that they are oozing out of this burger! Wish I had one right now! (Yes at 9 in the morning 🙂 ) pinned!
These burgers sound delicious. I love the caramelized onion.