This burger has the right combination of flavors. Juicy and tender beef, crispy pancetta, creamy Brie cheese and sweet and boozy gingered-bourbon poached pears. Topped with fresh arugula and served on a toasty Brioche bun. This Brie, Crispy Pancetta and Gingered-Bourbon Poached Pear Burger is definitely not your regular cheeseburger!
I love burgers! My all time favorite burger is actually one my husband makes. I try to follow his recipe exactly (not that he has it written) but somehow it always taste better when he makes it.
So when I’m in the mood for burgers and he is not around to make them, I get to experiment with new combinations, re-create restaurant burgers and add and subtract as many ingredients and toppings as I please. As long as I announce “it is not daddy’s burger”, everyone at home is OK.
Brie, Crispy Pancetta and Gingered-Bourbon Poached Pear Burger
This particular combination is amazing! It has the crispiness and saltiness of pancetta, the creamy decadence of Brie cheese, the sweetness of poached pears and the spicy peppery taste of fresh arugula! Put that on a rich brioche bun and you are set for burger glory!
Here are a few key things about making the perfect burger:
- When possible grind your own meat! This is the only way to have total control of what goes in and how coarsely the grind is. Ultimate flavor and quality is in your hands (or in your butcher’s hands if you ask him/her to do it for you).
- If you buy already ground-packaged beef, select one that has at least 20% fat. It will be labeled 80/20. Fat equals flavor and moisture and will produce juicy burgers. Extra lean meats produce dense and dry burgers.
- Do not overwork the meat. Handle it minimally. It doesn’t need to be massaged! Don’t compress the meat patties. The handling of the meat affects the texture. Too much handling produces tough and dry pucks.
- When forming your burgers, make a shallow indentation in the middle to prevent bulging. This simple step helps produce perfectly evenly flat burgers.
- Season your meat when you are ready to cook your burgers and not a second sooner!
- Use high heat to cook your burgers. If using a saute pan, cast iron is your best option.
- The Gingered-Bourbon Poached Pears are amazing – as is the poaching liquid which you will not be using for this recipe. Do not let it go to waste! After you remove the pears, bring the poaching liquid to a boil and reduce it by half. Serve this syrup over fruit, homemade oatmeal or ice-cream. You can use use it as a sweetener for salad dressings (now that’s an idea!)
- Not all pancetta is created equal! Some brands are saltier than others.
- We added a few condiments to our Brie, Crispy Pancetta and Gingered-Bourbon Poached Pear Burger, a little bit of mayonnaise is all I needed while the hubs added a bit of Dijon mustard on his as well
- Toast your bun! It makes a big difference!
- If you can’t find pancetta you can use bacon instead. Here’s my mess-free, easy, always crispy, recipe for How To Perfectly Cook Bacon in the Oven
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