Sunday, July 29, 2012

Scallion-And-Brie-Stuffed Burgers


These were just alright.  I love brie and the brie and burger was pretty good; the scallion paste was the best.  The burgers were a pain to make and really got the grill dirty because they leaked a bit.  I don't have a lot to say about it except the paste is good.

Scallion-And-Brie-Stuffed Burgers

1 1/2 lb ground beef
Salt and freshly ground  pepper
4    ounces Brie,rind removed, cheese cut into 4 slices
1/4 c  Spicy Scallion Paste (recipe follows)
Vegetable oil,for brushing
1/4 c  mayonnaise
4    hamburger buns,split
Tomato slices and lettuce for serving

1. 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.
2. Brush the burgers with oil and grill over high heat, turning once
or twice, about 8 minutes for medium-rare meat.
3. 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
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.
Make Ahead: The paste can be refrigerated for up to 2 days.Notes Best
Uses Lightly brush the paste onto tofu, shrimp, steaks, chicken or pork
before grilling.

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