Best Brie And Shallot Parisian Burgers Recipes

BRIE BURGERS WITH FRIES

Brie Burgers with Fries image

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 12

Ingredients

12 ounces frozen French fries
1 tablespoon plus 1 teaspoon Dijon mustard
2 teaspoons white wine vinegar or champagne vinegar
1 small shallot, minced
1 tablespoon plus 2 teaspoons vegetable oil
1 1/2 pounds ground beef
1 tablespoon Worcestershire sauce
Kosher salt and freshly ground pepper
6 ounces brie cheese, cut into 8 thin slices
4 brioche buns, split
1 small bunch watercress, tough stems trimmed
Cornichons and ketchup, for serving

Steps:

Bake the fries as the label directs. Meanwhile, whisk 1 teaspoon mustard, the vinegar, half the minced shallot and 2 teaspoons vegetable oil in a large bowl; set aside.
Combine the beef, remaining minced shallot, remaining 1 tablespoon mustard, the Worcestershire sauce, 1/2 teaspoon salt and a few grinds of pepper in a medium bowl. Form into four 4-inch patties (about 3/4 inch thick). Heat the remaining 1 tablespoon vegetable oil in a large skillet over medium-high heat. Add the patties and cook until browned, 3 to 4 minutes per side for medium rare; top each with 2 slices brie during the last 2 minutes of cooking and cover to melt.
Toast the buns. Add the watercress to the bowl with the dressing, season lightly with salt and pepper and toss to coat. Put the burgers on the buns and top with the watercress salad. Serve with the fries, cornichons and ketchup.

Nutrition Facts : Calories 800, Fat 44 grams, SaturatedFat 16 grams, Cholesterol 172 milligrams, Sodium 1377 milligrams, Carbohydrate 52 grams, Fiber 4 grams, Protein 48 grams, Sugar 8 grams

BRIE AND SHALLOT PARISIAN BURGERS

Brie and Shallot Parisian Burgers image

Make and share this Brie and Shallot Parisian Burgers recipe from Food.com.

Provided by Love to Eat

Categories Meat

Time 38m

Yield 4 Burgers, 4 serving(s)

Number Of Ingredients 11

Ingredients

1 cup thinly sliced shallot
2 tablespoons extra virgin olive oil
1 1/2 lbs ground chuck (80% lean)
3 tablespoons fine dry breadcrumbs
3 tablespoons beef or 3 tablespoons chicken broth
1 teaspoon kosher salt
1/2 teaspoon fresh 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

Steps:

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.
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.
Trim away the rind of the Brie and bury the cheese, about 1/4 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.
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.
Assemble the burgers with shallots, mustard, and arugula. Serve warm.