Rosemary Brie Burgers with Red Onion Chutney

What Are Brie Burgers?

My brie burgers are beef burger patties that are seasoned simply with chopped garlic, rosemary, salt and pepper. The excitement begins by garnishing them with melted soft brie cheese, grainy Dijon mustard and a rich sweet and tangy Red Onion Chutney. That combination makes for one crazy delicious “French” style burger, and a gourmet burger worth firing up the grill for.

What Makes These Brie Burgers So Special?

• Rosemary and garlic are great partners for burgers, complementing the beef without overpowering it. Rosemary adds a woodsy, pine-like aroma while garlic deepens the savory flavor.
• Combined with creamy Brie cheese and sweet onion chutney, every bite delivers a balance of rich, savory, sweet, and earthy flavors.
• Cheddar or American Cheese seem to get all of the attention when it comes to cheeseburgers. But Brie deserves a seat at the table. As it melts, Brie becomes buttery, creamy, and almost luxurious. It’s sweet and earthy flavor brings a new depth to a burger patty.
• The onion chutney balances that richness with sweet caramelized flavor and just enough tang to keep things interesting. Together they create a burger that tastes layered and complex without requiring a long list of ingredients.

What Is Brie Cheese?

Brie is a soft ripened cheese from France with a rich, buttery, fruity and earthy flavor. It’s a cheese that melts very easily and with that flavor profile, a perfect and unexpected partner for a burger.

Grilled or pan fried, these luscious burgers will surely find a place in your culinary heart.

Let’s take a look:

Ingredients You’ll Need

• Ground Beef, 80-20 Blend
• Onion Chutney (Marmalade)
• Spicy Brown Mustard
• Fresh Rosemary and Garlic
• Salt and Pepper
• Lettuce
• Tomato
• Brie Cheese

Ingredient Substitutes

• Ground Beef: A 20% fat blend is recommend, afterall, a higher fat level equals more flavor. Substitute a 93 – 7% blend to save on fat calories, if you’d like.
• Onion Marmalade: Red onion chutney brings such an exciting flavor to the burger, I’d hate for you to substitute. But if you don’t want to take the time to make it, top these burgers with red onion rings or even caramelized onions.
• Mustard: Spicy brown mustard is a great partner for the flavors in this burger. If you don’t have it, substitute Dijon mustard or plain yellow mustard.
• Seasonings: Substitute dried rosemary and garlic powder. But please take the time to chop the dried rosemary into smaller pieces rather than mixing those rosemary spears into the beef.
• Brie Cheese: They wouldn’t be Brie Burgers without brie cheese, but a good substitute is Gruyere or Smoked Gruyere cheese.

• Step 1: In a large bowl, combine ground beef, chopped garlic, chopped rosemary and salt and pepper. Using your hands, gently mix the ingredients together until well blended.
• Step 2: Shape the burger mix into 3 or 4 patties. I always like to make ⅓ pound burger patties. If you’d like you can make ¼ pound burgers and divide the meat into 4 patties.

• Step 3: You can either grill or pan sear the burgers. No matter what method you use, plan on about 5 minutes per side. Add the brie cheese and once it starts melting, which will be quick, build those burgers. Cook until internal temperature reaches 160 degrees. Use an instant read digital thermometer to insert into the middle of the burgers for an accurate reading.
• Step 4: Build That Burger: Toast the bun, top with a bit of mustart and a spoonful of Onion Chutney.

Storage

Got a leftover burger patty? Just store it in an air tight container in the fridge. To reheat, microwave in increments of 30 seconds until warmed through. Then add your bun and condiments.

Recipe for Burgers with Brie Cheese

I hope you give these brie burgers a try and please take the time to make this pure magic Red Onion Chutney.

If you’ve never tucked creamy Brie under the bun of a sizzling burger, you’re in for a treat. The cheese melts into every nook and cranny while the rosemary and garlic bring that unmistakable steakhouse aroma. Then comes the onion chutney. Sweet. Savory. A little jammy. It pulls everything together.

I learned in culinary school that burger patties don’t need much fussing. A few good ingredients and proper technique will always beat a long ingredient list. That’s exactly what’s happening here, and relying on the toppings for a gourmet feel.

These burgers feel a little dressed up, but they’re easy enough for a backyard cookout. Fire up the grill, and see for yourself. One bite and plain cheeseburgers start looking a little … well – plain.

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