French Bistro Burgers are topped with ultra creamy melted brie cheese, garlic mayonnaise, caramelized onions, and arugula to bring the gourmet bistro home!
Today I’m coming at you with a crazy good burger recipe. It was inspired by Hopdoddy Burger Bar here in Scottsdale (they have several Texas locations too) and is basically a French bistro-inspired twist on the classic cheeseburger with brie cheese, caramelized onions, garlic mayo, arugula, and a hint of truffle. I am in love with this French Bistro Burger flavor combination and basically want to eat it daily. Burgers are such a staple in our house throughout summer and hopefully this recipe will enter your regular weekly rotation. What’s your favorite burger flavor combo?
I was so excited when the folks over at NoshOn.It invited me to participate in their huge Burger Week extravaganza, a week long celebration of everyone’s favorite summer sandwich with over 40 bloggers participating. See below for the other bloggers who are posting today, and follow the #BurgerWeek hashtag on social media for even more burger goodness. ALSO, be sure to enter the giveaway linked at the bottom of the post to win a Broil King gas grill!
Taste: Ultra savory, with added sweetness from the caramelized onions, and more sharp bites from the garlic mayo and arugula.
Texture: The burgers are wonderfully tender and juicy. That plus the ultra creamy melted brie cheese, the soft caramelized onions, and the toasted bun is enough to make your head explode.
Ease: If you have everything done ahead of time, this is super easy. I like to make caramelized onions in the slow cooker, store them in small containers in the freezer, then pop them out to defrost when I need them. I also freeze homemade burger buns.
Appearance: Messy in the most mouthwatering way.
Pros: Gourmet French-inspired twist on burgers that I think you’ll love!
Would I make this again? Absolutely.
Hungry for more? Be sure to check out all of these creative and delicious recipes created by my friends for #BurgerWeek:
Taco Turkey Burgers from Rachel Cooks
All-American Cheeseburger from Chez Us
Mediterranean Burgers with Whipped Feta from Cookie Monster Cooking
Prosciutto-Wrapped Burgers with Cantaloupe Slaw from 10th Kitchen
Spicy Ahi Tuna Sliders with Crispy Maui Onion Strings from Pineapple and Coconut
Do you want to become a grilling pro? Need a new grill? #BurgerWeek sponsor Broil King wants to give you the chance to win one of their high-performance gas grills (a $549+tax value) plus burger grilling accessories to use in your home!
Made entirely in North America, every one of Broil King’s gas grills are made of the highest-quality materials and engineering that allows you the versatility to sear the perfect burger or steak, roast chicken or vegetables, or even bake a dessert right on the grill. Their grills are already in more Canadian backyards than any other brand and they’re available in the U.S. at Lowe’s and many other retailers! To enter to win your own Broil King grill, just click on the banner below.
For the burgers:
- 1 to 1 1/2 pounds ground chuck (80% lean)
- Truffle salt or kosher salt
- Freshly ground black pepper
- 4 slices brie cheese
For the garlic mayonnaise:
- 1/4 cup mayonnaise
- 1 garlic clove, minced
- 1 tablespoon fresh lemon juice
- 1/4 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 2 cups arugula
- 1/2 cup caramelized onions
- 4 burger buns, toasted if desired
For the burgers:
Divide the meat into four equal potions. Form each portion loosely into a disk shape, making a deep impression in the center with your thumb. Season both sides of each burger to taste with salt and pepper.
Prepare and preheat a grill, grill pan, or cast iron griddle. Cook the burgers until slightly charred and cooked through, about 5 minutes per side. If using very fresh and high quality ground beef, feel free to cook to medium or medium-rare, about 3 to 4 minutes per side. Remove the burgers from the heat and add the brie cheese. Tent with aluminum foil and allow the burgers to rest for 5 minutes, or until the juices are redistributed and the cheese is melted.
For the garlic mayonnaise:
Combine all the ingredients in a small bowl and refrigerate until ready to use.
Top each burger with arugula and caramelized onions. Spread garlic mayo on each burger bun and sandwich the burgers. Serve immediately.
I like to make caramelized onions in the slow cooker: place 4 to 5 large onions, sliced, in a slow cooker with 3 tablespoons butter or olive oil and 1/2 teaspoon salt. Cook on LOW for 10 hours. Refrigerate or freeze the onions.