Brie And Shallot Parisian Burgers

Total Time: 38 mins Preparation Time: 30 mins Cook Time: 8 mins

Ingredients

• 1 cup thinly sliced shallot
• 2 tablespoons extra virgin olive oil
• 1 1/2 lbs ground chuck (80% lean)
• 3 tablespoons fine dry breadcrumbs
• 3 tablespoons beef or 3 tablespoons chicken broth
• 1 teaspoon kosher salt
• 1/2 teaspoon fresh ground black pepper
• 2 ounces brie cheese (not the triple cream variety)
• 4 round crusty rolls, each about 4 inches in diameter
• 1/3 cup whole grain mustard
• 2 cups baby arugula

Recipe

• 1 in a medium skillet over low heat, combine the shallots with the oil and cook until they are browned but not scorched, about 20 minutes, stirring often. let cool to room temperature.
• 2 prepare the grill for direct cooking over high heat. in a large bowl gently mix the patty ingredients and shape into 4 patties of equal size and thickness. make a hole in the center of each patty for the cheese.
• 3 trim away the rind of the brie and bury the cheese, about 1/4 ounce for each patty, into the hole of each patty. close the opening to seal the cheese inside. it’s important that there is one-third of an inch of meat on the top and bottom of the cheese so it doesn’t seep out.
• 4 brush the cooking grates clean. grill the patties over direct high heat, with the lid closed as much as possible, until cooked to medium, 8 to 10 minutes, turning once when the patties release easily from the grate without sticking. during the last minute of cooking time, toast the buns, cut sides down, over direct heat.
• 5 assemble the burgers with shallots, mustard, and arugula. serve warm.