Triple Onion and Brie Burger
We already know how I feel about a good cheeseburger, so I had to give the viral onion smash burger a try. I also can’t just keep things simple, so I made triple onion smash burgers with brie. There are thinly shaved onions in the burger patties themselves, you just roll your ground beef into a ball, top with thinly shaved onions and then when you smash them on the plancha, the onions cook and caramelize right into the burger. Then I made a tomato onion jam to go on the burger; another super simple recipe but packed with flavour. I just threw some cherry tomatoes in a small cast iron pan with shallots and a bit of oil and let that cook down. Then I added some Worcestershire sauce, balsamic vinegar and brown sugar and let it all cook down and thicken. The third type of onion I used for this burger was a crispy fried onion. I just tossed my sliced onions in some oil and flour and fried them up until they were golden and crispy. I melted brie on the onion smash burgers, because all burgers are better with cheese, and then stacked those onto a toasted brioche bun and topped them with the tomato-onion jam and crispy onions. What a tasty burger. If you want to find out how to make my Triple Onion Brie Burger, keep reading or jump to the full recipe.
Place a small cast iron pan on the plancha, with 2 tbsp canola oil. Finely chop the shallots and add to the pan. Slice the cherry tomatoes in half and add to the onions and mix.
Allow to cook down and soften, then add in the Worcestershire sauce and balsamic vinegar and mix. Add in the brown sugar and mix to combine, allow to cook and reduce until desire jam-like consistency.
Place a large cast iron pan with canola oil on the centre elevated grill rack to heat up. Using a mandolin or sharp knife, thinly slice half the onion and place in a bowl. Coat with 2-3 tbsp of canola oil and add flour, toss until the onions are well coated.
Place the onions in the hot oil and fry until golden brown and crispy. Remove from the oil to a paper towel-lined bowl. Set aside.
Roll the ground beef into two loose balls. Season both sides with salt and pepper.
Using a mandolin, slice the onion very thin. Top each ball of ground beef with about 1-2 tbsp of the onions, pressing them a bit into the top of the meat.
I suggest cutting the brie into four slices before you put your burgers on the grill. They won't take long to cook and you should keep an eye on them, so you might not have time to slice your cheese up before the first flip.
Place the burgers onto the plancha as-is. Allow to cook about a minute or two.
Using a metal spatula, carefully smash your burgers. Allow to cook another one to two minutes and then flip.
Add two slices of brie to each burger, allow to cook through and cheese to melt. Toast your brioche bun.
To build, stack the burgers one on top of each other onto the bottom bun. Top with the tomato-onion jam and crispy onions, add the top bun.
And now for the full recipe...
Triple Onion Brie Burger
Makes 1 burger
Prep Time: 5 minutes
Cook Time: 15 minutes
Total time: 20 minutes
Ingredients:
2 x 3.5oz balls of ground beef
Salt
pepper
2 shallots
2 tbsp canola oil
1 pint cherry tomatoes
1 tsp Worcestershire sauce
1 tbsp balsamic vinegar
1 tbsp brown sugar
1 large white onion
2-3 tbsp canola oil
1/3 cup flour
Oil for frying
1 brioche bun
½ a small wheel of brie
How to Make the Triple Onion Brie Burger
Place a small cast iron pan on the plancha, with 2 tbsp canola oil. Finely chop the shallots and add to the pan. Slice the cherry tomatoes in half and add to the onions and mix. Allow to cook down and soften, then add in the Worcestershire sauce and balsamic vinegar and mix. Add in the brown sugar and mix to combine, allow to cook and reduce until desire jam-like consistency.
Place a large cast iron pan with canola oil on the centre elevated grill rack to heat up. Using a mandolin or sharp knife, thinly slice half the onion and place in a bowl. Coat with 2-3 tbsp of canola oil and add flour, toss until the onions are well coated. Place the onions in the hot oil and fry until golden brown and crispy. Remove from the oil to a paper towel-lined bowl. Set aside.
Roll the ground beef into two loose balls. Season both sides with salt and pepper. Using a mandolin, slice the onion very thin. Top each ball of ground beef with about 1-2 tbsp of the onions, pressing them a bit into the top of the meat.
Cut the brie into four slices.
Place the burgers onto the plancha as-is. Allow to cook about a minute or two and then using a metal spatula, carefully smash your burgers. Allow to cook another one to two minutes and then flip. Add two slices of brie to each burger, allow to cook through and cheese to melt. Toast your brioche bun.
To build, stack the burgers one on top of each other onto the bottom bun. Top with the tomato-onion jam and crispy onions, add the top bun.
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