Brie Burgers with Red Onion Chutney

Brie Burgers with lettuce and tomato topped with red onion marmalade.

Brie Burgers with Red Onion Chutney

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.

Course Main Course Beef

Cuisine American

Prep Time 10

Cook Time 20

Total Time 30

Servings burgers

Calories 771kcal

Author Lea Ann Brown

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.
¼ 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 ⅓ pound burger patties. If you'd like you can make ¼ 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

Tips For Success:

Remove the Brie from the refrigerator about 30 minutes before cooking. It melts more evenly and develops better flavor when it isn't ice cold.
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.
How Do I Keep Burgers From Falling Apart on the Grill? The biggest mistake is overworking the meat. Mix the ingredients just until combined and avoid packing the patties too tightly. Firm, gentle shaping works best. If the beef mixture feels warm or soft, refrigerate the patties for 20 to 30 minutes before grilling. A little bit of chilling helps them hold their shape and makes them easier to handle.

Nutrition