Brie and Shallot Parisian Burgers

July 1, 2009 Prep time: 30 minutes

WAY TO GRILL: direct high heat (450° to 550°F)
GRILLING TIME: 8 to 10 minutes

1 cup thinly sliced shallots
2 tablespoons extra-virgin olive oil

1½ pounds ground chuck (80% lean)
3 tablespoons fine dry bread crumbs
3 tablespoons beef or chicken broth
1 teaspoon kosher salt
½ teaspoon freshly 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

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 ¼ 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.

Recipe from Weber's Way to Grill™ by Jamie Purviance. Used with permission

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