Bacon Brie Brioche Burger. A thick juicy hamburger patty topped with melted brie cheese and a generous slathering of fig preserves. All topped off with a buttery brioche bun. It’s destined to become your new favorite burger.
Try to say that five times fast. It’s a mouthful and so is this burger. Just don’t try to say it while eating this burger. That wouldn’t be pretty. No wants to see that. Amiright?
Inspiration for recipes comes in various forms. The inspiration for this burger came from a burger joint. I was eating at Red Robin a few weeks ago. They had a bacon brie burger on the menu. I’m a sucker for brie so I ordered it. Not going to lie, the burger went to flavor town and took up residence. In case you’re wondering, this is NOT a sponsored post. Red Robin has no clue who I am (other than a satisfied customer). I paid for the burger and enjoyed it SO much that I knew I had to create my version of it.
I’m super happy I did and I think you will be too.
What Meat Makes The Best Burger?
I like to use 80/20 ground chuck. It makes for a juicy burger. If you’re going to be splurging and eating a burger it should be juicy.
How Do You Cook The Perfect Burger?
After you’ve formed the patties put a thumb print in the middle of each one. Why? It keeps the burgers from puffing up while cooking.
Use a cast iron skillet to cook your burgers. It cooks evenly and my favorite part, clean up is a cinch.
Flip your patties JUST ONCE. I know we all want to fiddle with our food. Resist. Once a crust has formed, only then should you flip your patties. If you try and do it before the patties could potential fall apart.
Tips for Melting Cheese:
Once your burgers are cooked to your desired doneness. Top with brie. Turn heat off and cover with a lid. The heat will melt the cheese.
Now it’s just time to assemble. Top with cooked bacon, a generous slathering of FIG PRESERVES and any type of lettuce you prefer.
Now all that’s left to do is dig in, oh and fries, don’t forget the fries. They’re great dipped in fig preserves too.
- 1 1/2 - 2 pounds of 80/20 ground beef
- kosher salt/pepper
- 8 ounces brie
- 4 slices bacon - cooked
- 4 tablespoons fig preserves
- lettuce of choice
- 4 brioche buns
Divide beef into four equal portions. Form into patties. Season with salt and pepper.
Using your thumb, make a thumbprint in the middle of each patty.
Heat a cast iron skillet over medium-high heat.
Add patties. Cook for 3-4 minutes until a crust has formed. Flip and continue cooking until it's reached your desired level of doneness.
Turn off heat, Add brie. Cover with lid until cheese has melted.
To assemble: Place a handful of lettuce onto bottom of brioche bun, top with patty, bacon. Slather top of bun with fig preserves.