Brie Stuffed Burgers on Brioche Buns

Brie Stuffed Burgers on Brioche Buns

The trick to a successful stuffed burger is keeping the patties thin enough for the cheese to melt, thick enough not to leak and sealing the edges thoroughly to avoid losing all the goodness while grilling. This burger goes a little on the fancy side marrying the tangy sweetness of balsamic onions with rich, melty brie cheese and a bright lemony, rosemary mayo. Grill your brioche buns for just a few seconds at the end while you’re removing the onions and burgers. The sugar in them burns quickly, so keep your eye on them!

Active Time: 25 minutes

Cook Time: 10-12 minutes

Serving Size: 2


  • ¾ cup of mayonnaise
  • Zest of 1 lemon
  • 1-2 tablespoons fresh lemon juice (the juice of half a lemon)
  • 2 tablespoons fresh rosemary, finely chopped
  • ¼ teaspoon salt
  • ⅛ teaspoon black pepper
  • 4 thin ground beef patties, about ¼ pound each, 80-85% lean
  • ½ wheel of Brie Cheese (triple cream used in photographs), sliced or cut into chunks
  • Salt and pepper
  • 1 onion, sliced into ¼ inch slices
  • ⅓ cup balsamic vinegar
  • 1 teaspoon sugar
  • Salt and pepper
  • ADDITIONAL - Chopped lettuce and Brioche buns


  • Preheat 1 burner on medium low and another burner on low. Close lid.
  • In a medium bowl, combine mayo, lemon zest, juice, rosemary salt and pepper.
  • Place about an ounce of brie in the center of each burger patty. Place another patty on top.
  • Flip entire burger over and gently pat with your palm flattening the burger slightly.
  • Seal edges by crimping with fingertips and gently maintain the circular shape by pushing the edges toward the center with the wide part of your hand.
  • Place balsamic and sugar in a small sauce pan set over low on the side burner of grill. Bring to a boil and let simmer 1-2 minutes until reduced to a syrupy consistency.
  • Place burgers directly on grill over medium low burner and onions over the low burner.
  • Keeping lid open, grill burgers for 5-6 minutes per side for medium, turning once to create grill marks.
  • Grill onions approximately 10 minutes total, turning occasionally to avoid burning.
  • Remove burgers and onions from grill and immediately brush balsamic glaze onto onions.
  • Grill buns, cut side down for approximately 30 seconds
  • Assemble burgers--Place a generous tablespoon (or more) of rosemary mayo on the bottom bun. Top with stuffed burger, onions, lettuce and top bun half.

Originally posted by Saber Grills

Posted February 13, 2020

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