Tuesday, May 26, 2015

Scallion-and-Brie-Stuffed Burgers

These were very good. I would have them again.

Scallion-and-Brie-Stuffed Burgers

Photo by ALB
Adapted from Food and Wine

Total Time: 30 Min
Servings: 4

1 1/4 pounds ground beef (used 85/15)
Salt and freshly ground pepper
4 ounces Brie, rind removed, cheese cut into 4 slices
1/4 cup Spicy Scallion Paste (see below)
Vegetable oil, for brushing
1/4 cup mayonnaise
4 hamburger buns, split (used large whole wheat)
Tomatoes (and Lettuce if you want)

Light a grill. Season the ground beef with salt and pepper and form into eight 4-inch patties that are slightly thicker in the center. Top 4 of the patties with a slice of Brie and a scant tablespoon of the scallion paste. Top with the 4 remaining patties, pinching the edges to seal.

Brush the burgers with oil and grill over high heat, turning once or twice, about 8 minutes for medium-rare meat.

Meanwhile, mix the mayonnaise with the remaining scallion paste. Grill the buns until toasted. Spread the mayonnaise on the bottoms of the buns and top with the burgers, tomatoes (and lettuce). Close the burgers and serve.

Spicy Scallion Paste

Total Time: 15 Minutes
Servings: Makes 1/4 Cup

4 scallions, thinly sliced
2 garlic cloves, minced
1 fresh hot chile, seeded and minced
1/2 teaspoon finely grated lemon zest
1/4 teaspoon cayenne pepper
2 tablespoons extra-virgin olive oil
1/2 teaspoon salt

In a small bowl, combine the scallions with the garlic, chile, lemon zest and cayenne, mashing slightly with the back of a spoon. Stir in the olive oil and salt.

Food and Wine, June 2006

Nutritional Information (from My Fitness Pal)
Calories: 672; Total Fat: 38 g; Saturated Fat: 7 g; Monounsaturated: Fat 6 g; Polyunsaturated: Fat 3 g; Trans Fat: 0 g; Cholesterol: 85 mg; Sodium 1129: mg; Potassium: 57 mg; Total Carbohydrate: 43 g; Dietary Fiber: 3 g; Sugars: 7 g; Protein: 40 g

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