Baguette Beef Burgers with Brie
Source of Recipe
From "Weber's Big Book of Burgers"
List of Ingredients
Patties:
◦ 1 � pounds ground chuck (80% lean)
◦ 1 � tablespoons minced fresh Italian parsley leaves
◦ 2 cloves garlic, minced or pushed through a press
◦ 1 teaspoon dried thyme
◦ Kosher salt
◦ Freshly ground black pepper
◦ 4 ounces Brie cheese, rind removed, chilled, and cut into four chunks
◦ 4 slices French baguette, each about � inch thick, cut on a sharp diagonal
◦ 2 teaspoons unsalted butter, softened
◦ 4 teaspoons whole-grain mustard
◦ 1 small head fris�e, pale inner heart only
Recipe
Mix the patty ingredients, including � teaspoon salt and � teaspoon pepper, and then divide into four equal-sized balls (don't compact the meat too much). With your forefinger, make a dimple in the center of each ball of meat and insert a piece of cheese. Close the meat over the cheese. Gently press the meat into oblong patties of equal size (to match the size of the bread slices), each about � inch thick. Refrigerate the patties until ready to grill.
Prepare the grill for direct cooking over medium-high heat (400� to 500� F).
Lightly season the patties on both sides with salt and pepper, and then grill over direct medium-high heat, with the lid closed, until cooked to medium doneness (160� F), 8 to 10 minutes, turning once. During the last minute of grilling time, toast the baguette slices over direct heat, turning once.
Spread the butter on the baguette slices and top each with mustard, a patty, and fris�e.
Serve warm.
Serves 4
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