This post may contain affiliate links. Please read our disclosure policy.
Brie Burger with Caramelized Onions and Sundried Tomatoes
The Ultimate Burger with melted Brie Cheese, Sundried Tomatoes, Queen Creek Olive Mill Caramelized Red Onion Fig Tapenade, and Arugula.Â
Since the temperatures have been rising fast and furious in Arizona, I have been using the grill almost every day. For many years, I had “fear of the grill.” My husband was always the “griller” and I let him do his thing. I took care of everything else and he was the ultimate meat guy.
Years ago, I decided to learn everything there was to know about grilling. I studied books, cookbooks, and even learned a lot from the burger extraordinaire Bobby Flay. I suddenly wanted to take over the grill! There are so many tips and tricks for making the perfect hamburger on the grill and I wanted to experiment and learn all of the grilling tips.
There are a few tips for grilling the perfect burger:
- Use Ground Beef or Ground Turkey. To create a juicy burger, it is best to use 80/20 ground chuck.
- Season the meat. This is a key step as the salt will bring out the natural flavors of the meat. Salt on both sides just before putting on the grill to get a nice crust on the outside.
- Make a thumbprint in the center of the patty. This helps to keep the burger from puffing up in the center. It helps to keep the burger in shape. Make the burger patties wider than the bun because the meat shrinks as it cooks.
- Heat the grill on high heat to create a nice sear on the burger. For medium burgers, cook approximately for 4 minutes per side. For medium-well burgers, cook for 4 1/2 minutes per side. The USDA recommends cooking ground beef until it reaches an internal temperature of 160ËšF for safety reasons.
- With about 1 minute left of cooking time, place cheese on top of the burger to allow it to melt.
A HUGE part of a phenomenal burger is the toppings. This Brie Burger is packed with many jaw-dropping flavors. The key ingredient is the Caramelized Red Onion Fig Tapenade from the Queen Creek Olive Mill. Every time, Dean and I go to the Olive Mill in Queen Creek, Arizona, I head straight to the samples to taste the Caramelized Red Onion Fig Tapenade. It is savory with a touch of sweetness and is made from all-natural ingredients. I literally eat this straight from the jar — it is that good! You can buy it online HERE.
Top the burger with Brie cheese. If you aren’t a brie cheese fan or can’t find it at your local grocery store, you can substitute it with havarti or a mild white cheddar cheese.
The arugula adds a spicy, peppery, fresh flavor that balances out the richness of the burger and caramelized onion tapenade. Sundried tomatoes, which are chewy, flavorful red tomatoes that have been dried in the sun. They add a heavenly fresh flavor to this Brie burger!
Pin this now to find it later
Pin It
Brie Burger with Caramelized Onions and Sundried Tomatoes
Ingredients
- 2 lbs. Ground Beef preferably 80/20
- Salt and Pepper
- 4 - 6 Slices Brie Cheese or Havarti, White Cheddar
- 1 jar Queen Creek Olive Mill Caramelized Red Onion Fig Tapenade Jar
- 6 Sundried Tomatoes sliced
- 2 cups Arugula
- 4 - 6 Large Hamburger Buns
Instructions
- Make 4 or 6 patties depending on the desired thickness. Generously sprinkle both sides with salt and pepper.
- Make a thumbprint in the center of the patties. This helps to keep the burger from puffing up in the center. It helps to keep the burger in shape. Make the burger patties wider than the bun because the meat shrinks as it cooks.
- Heat the grill on high heat to create a nice sear on the burger. For medium burgers, cook approximately for 4 minutes per side. For medium-well burgers, cook for 4 1/2 minutes per side. The USDA recommends cooking ground beef until it reaches an internal temperature of 160ËšF for safety reasons.
- With about 1 minute left of cooking time, place cheese on top of the burger to allow it to melt.
- Toast hamburger buns, if so desired.
- To make burgers, place burgers on top of the toasted bun, spread caramelized red onion fig tapenade on each side of the bun. Top with sundried tomatoes and arugula.
Nutrition information is automatically calculated, so should only be used as an approximation.
Pin on Pinterest:
Where are my grillers out there? I will be using mine all summer long and will be eating a ridiculous amount of burgers along the way!
This post is sponsored by Queen Creek Olive Mill. You can find out more information about their store, restaurant, and tours at www.queencreekolivemill.com.
So yummy!
Looks delightful! I haven’t tried brie on a burger yet. I will have to soon!