RECIPES: Recipe Details
Black Forest Burgers w/Brie & Bearnaise Mayo
1 cup good quality mayonnaise (Hellman's/Best Foods)
1 packet Bearnaise Sauce Mix
1 15 oz. can dark sweet cherries in syrup
1 large shallot
6 deli slices good quality smoked ham
1 1/2 lbs. ground sirloin
1 small (8 oz.) wheel Brie Cheese
6 bakery quality Hamburger Buns
olive oil cooking spray
6 leaves Bibb or Red Bibb Lettuce (1 large head)
12 slices ripe tomato (from about 2 tomatoes)
For the Mayo:
Combine 1 cup mayo and 1 packet sauce mix in a small bowl. Whisk until well combined and smooth. Cover and refrigerate for at least 1 hour.
For the Burgers:
Prepare a medium hot charcoal fire or preheat a gas grill to medium high.
Drain cherries in a colander and rinse well. Coarsely chop cherries by hand and return to colander lined with 4 paper towels to absorb excess juices.
Peel and finely chop shallot. Set aside
Stack ham in three slices and cut in half vertically. Place non cut side towards you on cutting board and cut into julienne strips. Cut strips crosswise into a fine dice. Repeat with remaining ham. Set aside.
Place ground sirloin in a large mixing bowl. Add chopped cherries, shallots and ham. Using your hands, combine mixture until all ingredients are well combined. Form mixture into 6 1/4 lb. patties. Generously season both side of patties w/fresh ground pepper and generously spray w/olive oil cooking spray.
Cut brie into 4 wedges, slice 3 1/4" slices from each wedge, giving you a total of 12 slices of cheese.
Spray cut sides of buns w/ olive oil cooking spray.
When grill is ready, place patties on grill, cover and cook 5-7 minutes per side...turning each patty a quarter turn half way through cooking time before flipping. Grill another 5-7 minutes on second side, again turning burgers a quarter turn halfway through cooking time. After grilling on second side remove from grill and top each burger w/2 slices of brie. Tent w/foil to keep warm and melt cheese. Place oiled buns, cut side down on outer areas of grill rack to lighlty toast. Watch carefully as not to burn buns.
To assemble burgers:
Spread each bun (tops and bottoms) with Bearnaise Mayo. Place burger on bottom bun, top each burger with
2 tomato slices, 1 piece of lettuce and top bun. ENJOY!
Due to the saltiness of the ham and the Bearnaise Mayo, I found that pepper is the only seasoning needed.
The cherries throughout the burger and the tarragon in the mayo really work well with a Pinot Noir.
If wine is not your thing, a good cold Samuel Adams American Lager goes perfect!