Description
Burgers go gourmet with this Brie Burger with Sun-Dried Tomato and Artichoke Spread. A flavorful burger patty is topped with melty brie cheese, and the sun-dried tomato and artichoke spread gives this burger a wow factor!
Scale
Ingredients
- 1 cup canned quartered artichokes
- 1/2 cup oil-packed sun-dried tomatoes, drained and chopped, divided
- 1/4 cup mayonnaise
- 1 tablespoon plus 1 teaspoon minced garlic, divided
- 1 1/2 lbs ground beef
- 1/4 cup chopped shallots
- 1 tablespoon extra virgin olive oil
- 1/4 lb Brie cheese, sliced
- 2 tablespoons butter, softened
- 4 hamburger buns*
- sliced tomatoes
- lettuce leaves
Instructions
- In a blender or food processor, combine the artichokes, 1/4 cup of the sun-dried tomatoes, mayonnaise and 1 teaspoon of garlic. Pulse to chop roughly and combine. Season to taste with salt and pepper. Cover and refrigerate until needed.
- In a large bowl, combine the ground beef, the remaining 1/4 cup sun-dried tomatoes, the remaining 1 tablespoon garlic and the chopped shallots. Season with salt and pepper, then mix lightly. Divide the mixture into 4 portions and shape into patties.
- Heat a large cast iron skillet over medium to medium-high heat. Add the olive oil and heat. Place the patties in the skillet, cover and cook until browned on both sides and cooked through (160ºF), about 5-6 minutes, flipping once. Top each patty with the cheese when about 2 minutes remain.
- Spread the butter on the cut sides of the buns. Toast lightly in a dry skillet.
- Spread some of the sun-dried tomato and artichoke spread on the bottom bun. Top with tomatoes, then a patty and lettuce. Spread more of the spread on the top bun, then top the burger with the bun.
Recipe Notes:
*I used some Hawaiian buns, and I think they would have held up better on a heartier bun. I would suggest a kaiser roll or something a little sturdier.
Slightly adapted from KitchenAid Recipe Collection