Caramelized Onion Brie Burgers
Burgers are a go-to dish in the middle of summer, but who says they can’t be on the menu year-round?
When it starts to get a little cold outside, the nights get dark earlier, and you're craving some good comfort food…there is nothing better than sinking your teeth into a perfectly cooked juicy burger with a pint of beer on the side. Yes, I just said pint of beer, and no, I’m not English, but I have spent quite a bit of time across the pond in England. When I take a bite of this burger, it takes me straight to a dark English pub.
The earthy flavors of the balsamic caramelized onions and creamy French brie cheese are absolutely perfect for the fall and winter months. This or blue cheese would be my burgers of choice for the colder seasons.
And I know smash burgers have been all the hype, trust me, we got in on the trend ourselves here at Dusted, but for this burger, you want a nice thick patty that is pink and juicy inside. I love using ground chuck because it has a lot of fat content which melts into the meat making it taste incredible! It will truly melt in your mouth as you eat it as opposed to a 90% lean beef burger, or even worse…a turkey burger (haha). I like turkey burgers with spinach and feta, but they have their time and place, and it ain’t here or right now!
I also LOVE a good crust on the outside of my burger. When using Dusted seasoning the charcoal crusting magic really starts to happen the longer it sits over a hot flame, so a thick burger will ensure you get that crust without overcooking the meat.
Important note: The rest of the meat is almost just as important as the cook, even when it comes to burgers. The longer it rests the better it will taste so you want to make sure you pull it off a little bit early so it can finish the cooking process on the side while holding in all those juices. If you cut your burgers in half right away you will lose all those amazing flavors right onto your plate. Some people worry that the food will get cold but you would be amazed how well meat holds in the heat while resting. If you want, you can cover it with tin foil but I typically skip that step to ensure I don’t ruin the amazing char and crust that I just created on the grill.
The other thing you don't want to skimp on when it comes to this recipe is the time you give your onions to caramelize. Patients young padawan! (I’m not even a Mandalorian fan, but it just felt right in this moment haha) Honestly, so many people go to restaurants and think to themselves “This is so delicious, I wish mine tasted like this at home”, and the reality is…it can! For most dishes the one thing that the restaurants have that we don’t give ourselves at home is time. Time to cook the ingredients down, time to develop flavors, it’s just…time. Now I know life is insane and time is nothing something that all of us have on a daily basis but caramelized onions will last for a few days and only take a minute to heat back up on a stove top on low. So do this part when you know you’ll have the time to get them just right.
And one last thing, make this burger something you’ll love. If you want blue cheese instead of brie, do it! Bacon on top for an extra salty crunch, I would never say no to that. A little Dijon mustard to give it a bite, or how about a thick slice of beefsteak tomato…go for it! This burger is yours to perfect based on your tastebuds. I kept it simple and sweet! I would’ve ended that sentence by saying “just like me”, but that would’ve been a bold-faced lie LOL.
Caramelized Onion Brie Burgers Recipe
Ingredients:
- 1 lb ground chuck
- Dusted Seasoning
- 1 sweet onion
- 2 tbsp butter
- 1 tbsp EVOO
- 2 tbsp balsamic vinegar
- 1 tsp sugar
- 8 slices French brie cheese
- Arugula
- Mayo
Recipe Instructions
- Start by making the caramelized onions since those are a labor of love. Low and slow is the trick. I promise if you have patience with this part you will get the perfect end result. These can be made in advance and reheated on low for a few minutes, so do this part when you know you have the time.
- Slice the entire sweet onion into very thin slices and throw in a skillet on medium heat with 2 tbsp of butter and 1tbsp of extra virgin olive oil
- Cook until translucent (about 15 minutes), stirring occasionally, then add salt and pepper to taste, sugar, and the balsamic vinegar
- Stir everything together well, and continue to cook until the onions start to meld together and get a little “jammy” (another 10-15 minutes). Taste and adjust as needed, and when cooked to your liking, set aside.
- Heat your BBQ grill to high heat
- While your grill is heating up, create four evenly sized ¼ lb burgers using your ground chuck, and season generously with Dusted
- Grill your burgers for 3 minutes on each side getting the perfect crust, and if you like a toasted bun, throw them on at the last minute.
- Let your burgers sit for 3-4 minutes to ensure they keep all those juices inside
- While your burgers are sitting, you can cut your brie cheese into thick slices, leaving enough for two big slices per burger.
- Start assembly by putting mayo on the buns, arugula on top of that, the Dusted crusted burger on top of the arugula, then topping that with two slices of brie cheese.
- Using a cooking torch, melt the brie cheese on top of the burger until you start to see the edges char and the cheese bubble and slightly brown
- Spoon your caramelized onions on top of the cheese and smash down with your top bun
- Serve and eat piping hot
