Brie and Arugula Burger with Red Pepper Jelly
If you know someone that likes Brie cheese as much as my wife…and that’s a lot, then they are going to love this. My Brie and arugula burger is one of my wife’s favorite burgers I make. The bitterness from the Brie mixed with the peppery taste from the arugula and the sweet and spicy bite from the red pepper jelly is like a three-piece jam band with the burger singing vocals. Yes, I went there.
Ok listen. If your gonna do something, do it right…so start with a good beef. Think of what style you are going for and how to achieve the best possible outcome. For example in my Oct-o-burger, I use a 60/40 angus and bratwurst blend and for the Taco Cart I use a 90/10 angus and chorizo. Now for this particular one I wanted something a little more on the fancy side (cause I’m a classy kinda gal) that would complement the other ingredence. Hello Wagyu beef!
You will find that I will almost never say this, but this particular burger will not require a lot of seasoning. You want the burger to be the star of the show (again…front man, not singing backup), so a little salt and pepper will be all you really need for the burger patty itself.
Ready? Here we go…
The first thing you're going to want to do is get the Brie cold. I hate cutting this stuff, so I put it in the freezer for about 15 minutes so it’s easier to cut. It’s a super soft cheese and if you aren’t careful you’ll get some of the “wax stuff” in your cheese and it’s not good, but If some does land in there it’s not the end of the world. After it’s cold, cut the “wax stuff” off then let it get to room temp or stick it in the oven at 350 degrees for 10 to 15 minutes depending on what stage of the burger making process you are in.
Burger
I like to get my burgers rather cool before I start making them into patty’s, cause it helps them hold shape on the grill. You can get a really good sear on it that way too if you get the grill super hot then move it to the top rack to finish with our cheese. I’ve been taught to flip burgers every so often, but I have to admit…my mother in law was right, flipping them once is the key. God I hope she doesn’t read this, I’ll never hear the end of it. Love you! Ok, here’s what you’ll need,
1 Pound Ground Wagyu Beef
1 1/2 tsp Salt
1 tsp pepper
1/2 tsp Fiesta Brand Hamburger Seasoning (if your feeling spunky)
In a large bowl, mix you beef with the salt and pepper and form your patties.
Moving on to the temps. According to the USDA, ground beef should be cooked to an internal temperature of 160 degrees. All meat will cook after moved from the grill to rest, so taking them off right under under 160 degrees should be ok. Here’s my rule of thumb for my grill and what I go by.
Rare: 2-2 1/2 minutes per side or 4-5 minute total
Medium-Rare: 3 to 3 1/2 minutes per side or 6-7 minutes total
Medium: 4 to 4 1/2 minutes per side or 8-9 minutes total
Now I have to make this really clear, so please pay attention. The above guideline is for beef only. If you introduce a different form of meat to the blend such as pork, you can not cook anything safely under the guidelines for pork which is around 160 grease internal. Thats usually 5-7 minutes per side on high heat. So my Oct-o-burger has to be cooked for 6 1/2 minutes per side on high heat or until it reaches an internal temp of 160, due to the bratwurst.
Set Up
Sliced or pattied Brie Cheese
1 cup of Arugula per burger
1 1/2 tbsp cup of Tabasco Pepper Jelly or if your in Texas (or have someone who loves you a whole bunch), Buc-ee’s Red Pepper Jelly is my personal favorite
Sliced white or pickled onions
Bun
In a small bowl add butter and truffle oil and heat instill melted. Move buns to grill, start the song at the bottom and get ready.
1/2 stick of butter
1/4 cup of black truffle oil
Brioche buttered and grilled
In the words of Marvin Gaye, “stop beatin’ round the bush” and go make this burger. I hope you dig it.
