Gourmet Brie Burger with Poached Pears
Ingredients
For the Burgers
- 2 pounds ground beef, I used ground chuck 80% lean-20% fat
- 1 teaspoon Seasoned Salt
- 1 tablespoon onion powder
- 1 tablespoon garlic powder
- ½ teaspoon ground black pepper
- 1 tablespoon Dijon mustard
- Oil for brushing the burgers
For the Poached Pears
- 24 ounces ginger ale
- ¼ cup bourbon
- 1 cinnamon stick
- 2 pears,peeled, cored and cut in half lengthwise
Toppings
- ½ pound pancetta, cooked until desire crispiness
- 8 ounces Brie cheese, sliced
- 2 cups fresh arugula
- 6 burger buns, split and toasted (I used Brioche burger buns)
- Condiments as desired
Instructions
Make the Poached Pears
- In a small saucepan combine the ginger ale, bourbon and cinnamon stick. Bring the mixture to a simmer over medium heat. Add the pears and simmer gently for about 15-20 minutes, turning occasionally until the pears are tender.
- You can let the pears cool in the simmering liquid or if press for time, remove the pears immediately. Cut the pears into thin slices. Reserve.
Make and Cook the Burgers:
- In a large bowl combine the ground beef, season salt, onion powder, garlic powder, ground black pepper and Dijon mustard. Gently mix to combine taking care not to compress the ingredients.
- Divide the meat into 6 even portions (6 – ounces each) and form into pucks. Do not overwork the meat.
- With your fingers make a shallow indentation on the center of each patty, this will prevent the burger from bulging while cooking.
If using a Grill:
- Build a charcoal fire until the coals glow bright orange and ash over or heat a gas grill to high. Brush the burgers with oil. Place the burgers on the grill and cook for about 3-4 minutes or until golden brown and lightly charred on the first side. With a spatula flip over the burgers and cook for another 4 minutes for medium rare. Cook longer for well done.
- Top the burgers with cheese on the last minute of cooking and cover the grill to melt the cheese.
If using a Grill Pan:
- Heat a grill pan over high heat. Cook the burgers as directed above. Top the burgers with cheese on the last minute of cooking and cover the grill pan with aluminum foil to melt the cheese.
If using a Sautee Pan or Griddle:
- Heat about 1 tablespoon of oil over high heat. Place the burgers on the grill and cook for about 3-4 minutes or until golden brown and lightly charred on the first side. With a spatula flip over the burgers and cook for another 4 minutes for medium rare. Cook longer for well done.
- Top the burgers with cheese on the last minute of cooking. Tent some aluminum foil over the top to melt the cheese.
Assemble:
- Lightly toast the burger buns. Top with the burger and cheese. Top with crispy pancetta, sliced poached pears and a small handful of fresh arugula. Serve!
- If you don’t want your cheese melted do not add it to the burger patties the last minute of cooking time. Just top the burgers with the cheese when assembling.
Notes
- What to do with the poaching liquid aka liquid gold: Bring the poaching liquid to a boil and reduce it by half. Serve it as you would any syrup over fruit or ice-cream.
- Making Ahead: the poached pears can be made 2-3 days ahead of time. Store the pears in the poaching liquid in an airtight container in the refrigerator.
- Storage: Leftovers can be kept in an airtight container in the fridge for 2-3 days.
- Freezing: Raw burger patties freeze well for up to 3 months. Set them on a sheet pan or plate and freeze them until they are firm and can hold their shape, then transfer them to a freezer safe resealable bag or container and store them in the freezer. Thaw out in the fridge overnight and cook as directed.
Nutrition
Calories: 685 kcal, Carbohydrates: 30 g, Protein: 44 g, Fat: 50 g, Saturated Fat: 20 g, Polyunsaturated Fat: 4 g, Monounsaturated Fat: 23 g, Trans Fat: 2 g, Cholesterol: 170 mg, Sodium: 1221 mg, Potassium: 720 mg, Fiber: 3 g, Sugar: 9 g, Vitamin A: 414 IU, Vitamin C: 4 mg, Calcium: 185 mg, Iron: 5 mg
