Brie and Shallot (or onion) Parisian Burgers on the Q

[JimK]

Took another of Jamie's recipes for a test drive last night and used the long ignored Q. (https://www.weber.com/US/en/recipes/red-meat/brie-and-shallot-parisian-burgers) I made a few tweaks: 1) didn't use the stock. I didn't want to open an entire container of stock just for a few teaspoons, so I shook a little Woosty sauce in there instead 2) didn't stuff the burgers with the Brie, I just melted it on top and 3) used carmelized onion instead of shallot. Also did some slice zuke seasoned w/ Penzey's Forward.

Forgot how nice and hot that Q can get - great sear marks.

Burgers were delicious - the peppery arugula and zing of the mustard cut through the richness of the beef and brie to create a great burger.

 

[CaseT]

Yum! looks great!

 

[Cliff Bartlett]

Looks absolutely delicious Jim. I hear ya on the stock sub. We've been buying our stock and broth in the 32 oz. boxes with the screw on lids. They fit nicely in the fridge and the screw top keeps contents fresh, even if you only need smaller quantities.

 

[Robert T]

Jim you nailed it. What a great looking meal! Perfect burgers with a perfect bun. I think the bun is half the goodness of the burger.

 

[Barb D]

Jim that is one awesome looking burger. You nailed that one.

 

[Tyson]

Yum! Brie makes everything better.

 

[Pat G]

That combination sounds amazing Jim. Thanks for sharing.

 

[ChuckO]

That's a home run Jim, excellent cook

 

[Robert-R]

Super! Gonna have to try that one.