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Baguette Beef Burgers with Brie

Source of Recipe

From "Weber's Big Book of Burgers"


List of Ingredients

Patties:
â—¦ 1 ½ pounds ground chuck (80% lean)
â—¦ 1 ½ tablespoons minced fresh Italian parsley leaves
â—¦ 2 cloves garlic, minced or pushed through a press
â—¦ 1 teaspoon dried thyme
â—¦ Kosher salt
â—¦ Freshly ground black pepper

â—¦ 4 ounces Brie cheese, rind removed, chilled, and cut into four chunks
â—¦ 4 slices French baguette, each about ½ inch thick, cut on a sharp diagonal
â—¦ 2 teaspoons unsalted butter, softened
â—¦ 4 teaspoons whole-grain mustard
â—¦ 1 small head frisée, pale inner heart only


Recipe

Mix the patty ingredients, including ½ teaspoon salt and ¼ 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 ¾ 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 frisée.

Serve warm.


Serves 4