These Brie Burgers are seasoned with fresh rosemary and garlic and topped with Red Onion Chutney. Add some Spicy Brown Mustard and a slice of tomato and you’ve got one fabulous cheeseburger.
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 partner for a burger with brie.
These brie burgers are further enhanced by combining the ground beef with chopped rosemary and garlic. Add some stone ground Dijon mustard a dollop of Red Onion Chutney, which is a delicacy on its own, and you have yourself a French hamburger.
Grilled or pan fried, these luscious burgers will surely find a place in your culinary heart.
The key to flavoring these burgers is to chop the fresh rosemary and garlic as fine as you can. This will insure that the flavors are well distributed.
Let’s take a look:
Ingredients You’ll Need
- Ground Beef, 80-20 Blend
- Onion Chutney
- 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 by Step Instructions, It’s Easy!
- 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 1/3 pound burger patties. If you’d like you can make 1/4 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.
Pro Tip: Toasted burger buns always add another layer of flavor and crunch. Whether you’re grilling, or pan searing burgers, slather the inside of each bun with butter. A couple of minutes before the burgers are done, place the buns, buttered side down, in a hot pan, or on the grates of the hot grill. Watch them closely and toast them until golden brown.
Frequently Asked Questions
Looking for the best tips on how to make the best burger patty? Take it from the expert himself. Check out this article written by Bobby Flay on How To Make Perfect Burgers.
The answer is 3 – 4 hamburger patties. Quarter pound burger patties are the most common sized burger. You’ll make four patties from one pound of ground beef. Or we prefer 1/3 pound burgers, to make 3 patties. It’s all personal preference about beef to bun ratio. If you want to get each burger patty all perfectly sized, use a kitchen scale to weigh out the meat.
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.
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.
What To Serve With Brie Burgers
You’ll love classic side dishes like these to serve with any burger.
- Old Fashioned Macaroni Salad
- Traditional Potato Salad
- Oven Home Fries are always a good choice for burgers.
- Old Fashioned Coleslaw with Vinegar and Mayo or try this version of Hawaiian Cole Slaw.
- Pennsylvania Dutch Macaroni Salad
Recipe for Burgers with Brie
I hope you give these brie burgers a try and please take the time to make this pure magic Red Onion Chutney. It’s a quick easy recipe and when this chutney meets brie cheese, it turns into a blanket of flavor that you won’t believe.
More Great Burger Recipes
If you’re burger fans like us, don’t miss these popular recipes.
- Steakhouse Burger with Fry Sauce
- A-1 Steak Sauce Burger
- BBQ Burgers Topped With Coleslaw
- Blue Cheese Burgers
- Southwest Grilled Chicken Burgers
And don’t miss the most popular burger recipe on my site for Bison Burgers. Topped with a smoky bbq cream sauce, they’re deee-lish. Visit my Beef Category for even more Summer grilling ideas.
And if you’re a burger fanatic like us, don’t miss my post which features a line up of Best Grilled Burgers recipes. I’m positive you’ll find something you’ll fall in love with.
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If you’ve tried this or any other recipe on my website, please leave a star rating in the recipe card below. And write a review in the comment section. I always appreciate your feedback.
Brie Burgers with Red Onion Chutney
Ingredients
- 1 recipe Red Onion Chutney
- For The Burgers
- 1 pound ground beef
- 2 cloves Garlic minced, or 1 teaspoon garlic powder
- 1 tablespoon finely chopped rosemary or 1 teaspoon dried rosemary
- 8 slices Brie Cheese thin sliced. You can leave the rind on if you want.
- 1/4 cup Grainy Dijon mustard
- 3 hamburger buns
- Lettuce for serving
- Tomato for serving
Instructions
- 1 Recipe Quick Red Onion Chutney
- 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.
- Shape the burger mix into 3 patties. I always like to make 1/3 pound burger patties. If you'd like you can make 1/4 pound burgers and divide the meat into 4 patties.
- You can either grill or pan sear the burgers. No matter what method you use, plan on about 4-5 minutes per side. Add the brie cheese and once it starts melting, which will be quick, build those burgers.
- If pan searing, heat a heavy skillet over medium high heat. Once the pan is hot, add the burger patties. Cook 4 – 5 minutes and then turn the burgers. Cook until internal temperature reaches 160 degrees. Use an instant read digital thermometer to insert into the middle of the burgers to read the temp.
- Add the cheese to each burger patty and cover with a lid. In just a few seconds the cheese should be melted.
- OR: Heat a gas grill to 450 degrees. Reduce the heat to 350 degrees and then add the burger patties. Cook 4 – 5 minutes and then turn the burgers. Cook until internal temperature reaches 160 degrees. Use an instant read digital thermometer to insert into the middle of the burgers to read the temp. Add the cheese to each burger patty and close the lid of the grill. In just a few seconds the cheese should be melted.
- To build those burgers, spread bottom of each bun with a smear of mustard. Add a leaf of lettuce, a slice of tomato and then top with a burger patty. Top each burger with a pinch of Red Onion Chutney and then the top bun. Serve immediately.
Notes
- The key to flavoring these burgers is to chop the fresh rosemary and garlic as fine as you can. This will insure that the flavors are well distributed.
- And don’t over work the meat when mixing and making patties. This will cause the hamburgers to be tough and dense.
Brie Burgers with Onion Chutney …They’re what’s for Dinner.
Recipe adapted from Delish.com
Why Trust These Recipes? Lea Ann Brown has lived, worked and played in Colorado for 45 years. She has immersed herself in the Colorado Culinary space, is a Culinary School Graduate and publishes her Colorado food Blog, Cooking On The Ranch.
Stunning!!! Looking tasty… furthermore the combination of rosemary, wine caramelized onions and smoked Gruyere. Definitely going to attempt this recipe.
Much appreciated Lea Ann for sharing this recipe….
Thanks so much for stopping in and the comment. This is one great burger. You need to attempt soon. 🙂
This burger looks so delicious! I wouldn’t have thought to add rosemary to the recipe, but I bet that it adds some rich flavor to the dish. I’d love to give this a try! Thanks so much for the recipe!
It’s a crowd pleaser Morgan. The crowd I served it to gave it a big thumbs up.
Wow, Lea Ann, that’s what I call a burger! Of course, those onions would make a disc of cardboard into a fabulous burger!
Love it! I agree. 🙂
You had me at the rosemary, the wine caramelized onions and Gruyere. Has to be fantastic.
Sam
Thanks Sam. This was one good burger.
Wow! THIS is a burger! Love the rosemary in it — genius. Great pictures, too. Thanks!
Thanks John.
I do want and need that burger 😉 I always make caramelized onions when we have burgers but your wine-caramelized onions are something I want to try next!
You have to give those onions a try.
Carmelized onions are one of my favorite things to eat ever, fantastic burger Lea Ann!
I agree Cheri. They’re so darn good.
Though I consider myself to be a Gruyere connoisseur, I’d never had a smoked version until this past weekend. Well, sort of. It was an aged goat Cheddar that had been smoked. Unlike typical Cheddars, this cheese was quite firm and had many taste notes of Gruyere. All of that to say… I want and need this burger recipe! And thank you for bringing it to me! 🙂
I’m not a smoked cheese fan, but the deli talked me into it. And after a taste, it was in my cart and on that burger.
I ate a Rosemary Garlic Burgers with Smoked Gruyere yesterday and thought it was good…yours looks and sounds even more addictive! http://www.ignite-denver.com/
Fabulous John. Where did you have it? I’m always looking for a good burger “out” in Denver.
I ate a Smashburger yesterday and thought it was good…yours looks and sounds even more addictive!
I’m a fan of Smashburger!
Made my mouth water and great shot of it.
Then my work is done. 🙂
I don’t know how you do it…Your burger photos always look great (and sound delicious)!!!! I have basically given up trying to photograph them. I will certainly try this one though!
Burgers are so darn hard to photograph. I don’t know how I did it either, and I think it could use a lot of improvement. Thanks Debra.