Homemade Brie Burgers Recipes

Steps:

• Combine the ground beef, salt and pepper in a bowl.
• Form into 4 patties, 3/4-inch thick.
• Heat grill to medium heat.
• Place patties on the grill and cook for 10-15 min, turning two or three times during cooking.
• During the last 2 min of grilling, top each patty with a slice of brie and allow to melt.
• Remove from the grill.
• Place a patty on the bottom half of each roll and top with a slice or two of apple.
• Spread a Tbs of honey mustard on the top half of each roll and place on burger.
• Serve.

Steps:

• Remove the mince from the fridge 30 mins before cooking to reach room temperature. Put the mince in a bowl and mix in 1 tsp sea salt, pepper, the grated onion and Worcestershire sauce. Mix well with your (clean) hands, then divide into 4 equal-size balls. Wrap a basil leaf around each slice of brie and press into the middle along with the tomato and re-shape the meat to a flat patty, 11⁄2cm thick.
• Heat the grill for 5 mins. Fit the grill rack to its highest level. Lay the burgers evenly over the rack so they are under the hottest parts of the grill. Brush with oil from the sundried tomatoes and season.
• Grill the first side 3 mins for medium-rare or 5 mins for well done. Brush the other side with oil, season and grill for the same length of time. Allow to stand for 3 mins before serving. Pack into a crusty bun with salad leaves, cornichons, tomatoes and relish.

Steps:

• 1. Place the mushroom stalk side down on a white hot BBQ for about 3-5 minutes.
• 2. Turn over the mushroom (whilst on the BBQ or if easier remove and replace with the topping) smear a small knob of butter in the inside of the cup; add a sprinkle of garlic salt and torn pieces of fresh flat leaf parsley. Then finish with slices of brie and cook for another 5 minutes until the brie is melted and oozing over the sides.
• 3. Meanwhile, cut your burger bun in half, adding slices of red onion, salad and relish if desired and slide in your mushroom burger when it's ready! Be careful eating the first mouthful though, as the juices underneath the cheese can get really hot. Enjoy!