 Kitchen Window's Stuffed Provencal Cheeseburger
Featured in Kitchen Window's
Summer 2010
Cooking Class Catalog
Stuffed Cheeseburger
2 lbs. ground beef chuck
or round, 80/20
1/2 cup bread crumbs
2 Tbls. fresh thyme
2 tsp. smoked black pepper
1 tsp. salt, to taste
14 oz. brie, sliced 1/4 inch thick
1 baguette
Method: In a medium bowl, combine the beef, bread crumbs, thyme, pepper, and salt. Form into 8 large but thin patties (4-ounces each about 5 inch diameter). Place 2-3 ounces of brie in the center of one patty. Place another patty on top of the patty with cheese. Press the two patties together to seal the edges of the burger. Repeat for each burger. Salt just before grilling. Grill over direct heat, until caramelized or seared on both sides, rest in cooler area of grill until cooked to desired doneness. Slice baguette into 5 inch pieces, halve each piece and lightly grill. Spread a heavy layer of dijonaise (see recipe) on the bottom half of the baguette. Top with cheeseburger and grilled Provencal vegetables (see recipe). Makes 4 burgers.
Dijonaise
1/2 cup Dijon mustard
1/2 cup mayonnaise
2 tablespoons green peppercorns in brine
Method: Combine all ingredients in a small bowl and mix
Grilled Provencal Vegetables
1 red pepper, julienned
1 yellow pepper, julienned
1 red onion, sliced 1/2 inch slices
2 bunches green onions, tops partially trimmed
2-3 tablespoons grapeseed or canola oil
2 teaspoons herbs de Provence
Method: Combine all ingredients in a large plastic bag and toss. Grill over direct heat until tender (note: you may need to use a grill basket or vegetable topper).
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