Blackberry & Brie Burger… say whaaa?

Let me paint you a quick picture…A few spoonfuls of fresh blackberry & basil mash, atop a creamy brie smothered burger, with a peppery crunch of arugula and a tangy hint of whole grain mustard. Yep, it’s for real.

Indulge immediately, it won’t stay on your plate long.

This is such an easy burger to prepare, and it will surely appeal to your fancier palate.

Not really, but I’d like to think it’s a bit more fancy shmancy than the plain old cheeseburger. Don’t get me wrong, cheeseburgers always hit the spot on a nice hot summer day, but we’ve been having way too much fun making these fancy burgers to go back to the original.

Here’s a mean burger lineup that you need to get on your grillin’ to-do lists, stat:

Peach & Balsamic Burgers with Basil Goat Cheese Spread

Teriyaki Glazed Pineapple & Pancetta Burgers

Southwest Turkey Burgers

Mediterranean Burgers

Lean Lentil Veggie Burgers

But, first things, first…make this bad boy, while those summer berries are readily available and the basil is growing like a weed.

Blackberry & Brie Burgers

Makes 4 burgers

Ingredients:

4 whole wheat buns

1 lb. 80/20 beef

2 teaspoons steak or grill seasoning

a few dashes Worcestershire

1 pint blackberries, smashed with a fork

1/4 cup basil, julienned

8 slices brie cheese

2 cups arugula

whole grain mustard

Directions:

Thoroughly combine beef, Worcestershire and grill seasoning in a large bowl; set aside.

Mash the blackberries with a fork until there are no more big pieces of berries. Add the basil and mash several more times to release flavor; set aside.

Divide into four equal patties and lightly press your thumb into the middle of each one to prevent swelling. Brush each side with olive oil and grill over medium heat for 3-4 minutes and then flip over to grill the other side. After 1 minute, place 2 brie slices on each burger, and grill for 2-3 more minutes, until desired doneness. The cheese melts best when the griddle is covered. Toast the buns for a minute or two.

Top each burger with a few spoonfuls of blackberry & basil mash, then with arugula and a whole grain mustard smeared top bun. Indulge immediately, it won’t stay on your plate long.

From the Little Yellow Kitchen,

Chrissy

Posted on Thursday, July 26th, 2012 at 10:57 pm in Dinner, Lunch, Recipes   |  RSS feed |  Respond  |  Trackback URL