Spicy scallion and brie burgersPosted: June 15, 2009
I love the magazine Food and Wine. They have such great tips, advice, recipes and menus. This months edition is better than the past few months have been. I loved ALMOST EVERY SINGLE RECIPE IN IT!! 🙂 It is filled with great menus and recipes for summer time foods with great recipes from up and coming new chefs. Definitely check it out. I found this recipe in the middle section with all the wine pairing and new that our love of brie would be perfect with burgers. This makes enough for four burgers. I cut it in half for us for one burger a piece!
These were fantastic and the brie with the spicy paste was perfect. Really brought out the great grilled beef flavor and took an ordinary burger to HIGHLY IMPRESSIVE.
I am also submitting this to Burger Bunday a weekly burger round-up on Joelen’s Culinary Adventures. Check out her blog on Sundays for a great list of excellent burger recipes!
1 1/2 pounds ground beef
Salt and freshly ground pepper
4 ounces Brie, rind removed, cheese cut into 4 slices
1/4 cup Spicy Scallion Paste-Recipe below
Vegetable oil, for brushing
1/4 cup mayonnaise
4 hamburger buns, split
Tomato slices and lettuce, for serving
Light a grill. Season the ground beef with salt and pepper and form into eight 4-inch patties that are slightly thicker in the center. Top 4 of the patties with a slice of Brie and a scant tablespoon of the scallion paste. Top with the 4 remaining patties, pinching the edges to seal.
Brush the burgers with oil and grill over high heat, turning once or twice, about 8 minutes for medium-rare meat.
Meanwhile, mix the mayonnaise with the remaining scallion paste. Grill the buns until toasted. Spread the mayonnaise on the bottoms of the buns and top with the burgers, tomatoes and lettuce. Close the burgers and serve.
Spicy Scallion Paste:
4 scallions, thinly sliced
2 garlic cloves, minced
1 fresh hot chile, seeded and minced
1/2 teaspoon finely grated lemon zest
1/4 teaspoon cayenne pepper
2 tablespoons extra-virgin olive oil
1/2 teaspoon salt
In a small bowl, combine the scallions with the garlic, chile, lemon zest and cayenne, mashing slightly with the back of a spoon. Stir in the olive oil and salt.
The paste can be refrigerated for up to 2 days.