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It’s time to take burger night to the next level with this beauty. It’s a chargrilled patty topped with melting Brie and bourbon-caramelized onions with crispy bacon, encased in a soft brioche bun. It’s a burger but not as you know it.
600 grams beef mince
2 onions, thinly sliced
2 tablespoons bourbon
1 tablespoon American mustard
3 tablespoons barbecue sauce
125 grams Brie, cut into 12 slices
8 slices streaky bacon, grilled until golden and crisp
salt and pepper
4 brioche burger buns, halved and toasted
extra mayonnaise for the buns
Prep time: 20 minutes
Cooking time: 30 minutes
Onions: Heat a tablespoon of olive oil in a sauté pan on a low-medium heat. Add the onion and cook for 8-10 minutes until soft and translucent. Add the bourbon and cook for a minute to burn off the alcohol, then add the mustard and barbecue sauce and cook for 3-4 minutes until the liquid has reduced slightly and coats the onions. Set aside. (The onions can be made a day ahead kept in the fridge.)
Patties: Place the meat in a large bowl with a good pinch of salt, mix well and shape into four evenly-sized patties. Cover and set aside.
To cook: Cook the beef patties on one side over a high heat on a barbecue grill or in a griddle pan for 3-4 minutes. Flip and place 3 slices of Brie on each patty, cooking for a further 2-3 minutes, or until cooked to your liking, with the cheese just melting over the sides. Remove, cover and rest for 8-10 minutes while you cook the bacon until golden and crisp.
To serve: Spread a tablespoon of mayonnaise on each toasted bun bottom, add two slices of bacon (you may want to cut it in half to fit) a burger patty and a healthy spoonful of the onions. Finish with the top of the bun, and devour with joy!