Sunday, February 24, 2013

Artichoke and Brie Burgers

Last week my sister and I had burgers on the brain. We decided to put her grill to work again. We made Grilled Vegetables and a new burger creation. This burger is inspired by a Baked Brie and Artichokes from the Sugarfree New Orleans Cookbook(see bonus recipe below). We have made the Baked Brie as an appetizer time and time again. Brie is a creamy almost buttery cheese that melts really well. It pairs really well with the artichokes, garlic and basil. I know it is great spread on crackers why wouldn't it be a great creamy topping for a burger. Well I am here to tell you it is amazing on a burger. The melted brie replaces the creamy condiments you would normally put on a burger. The artichokes are a little briny so they make a good replacement for pickles. Finally I think the 90/10 ground beef has just the right amount of fat. I know most people suggest 80/20 but I find it causes lots of flare ups on the grill. The 90/10 beef was juicy and no flare ups. I will use it again for my burgers.

Artichoke and Brie Burgers
Serves: 2


12 oz ground beef, 90/10
3/4 tsp kosher salt, or to taste
1/4 tsp black pepper, or to taste
1/8 tsp red pepper flakes, or to taste
2-1/2 tsp dried basil, divided
1 (15 oz) can artichokes, drained(squeeze the excess liquid out) and chopped fine
2 Tbsp olive oil
3 tsp garlic, minced
Cayenne pepper, to taste
6 slices Brie cheese
2 hamburger buns, halved


In a bowl, combine artichokes, olive oil, garlic, and 2 tsp basil; mix thoroughly. Season with salt and cayenne pepper and set aside. This will make more artichoke spread than you need.

In another bowl, combine beef, salt, peppers and 1/2 tsp basil; mix thoroughly. Form into patties a little larger than the buns. Make the patty thinner in the middle than at the edges for even cooking. The burgers will plump as they cook.

Preheat the grill to medium-high heat. Cook the burgers, 4 to 5 minutes. Flip the burgers and cook another 2 minutes.

Top each burger with 1 to 2 Tbsp artichoke mixture and 3 slices of brie. Cook another 2 minutes or until cheese is melted and the burger is cooked to your desired doneness.

Meanwhile, spread each cut side of the hamburger bun with a very thin layer of mayonnaise. Place on the grill just to toast about 1 minute; watch carefully, remove when you see grill marks.

To assemble; place the burgers on the roll bottoms, and set the roll tops in place. Enjoy!

Bonus Recipe: The inspiration for this burger.

Baked Brie and Artichokes
Source: Sugarfree New Orleans Cookbook


1 small round Brie cheese
1/3 cup artichoke hearts, drained and chopped
1/2 tsp minced garlic
1/4 tsp chopped basil
1 tsp olive oil
Salt and cayenne to taste


With a sharp knife, slice the Brie horizontally to form two rounds. Fit the bottom half into a greased baking dish not much bigger than the Brie itself.

Mix the well drained (squeeze the excess liquid out) and finely chopped artichoke hearts with the garlic, basil, olive oil, salt and cayenne. Spread this mixture evenly on top of the Brie bottom. Put the top of the Brie back on. Bake this at 350F for about ten minutes or until the cheese is melted at the edges.

Linking to:
Buns in My Oven: What's Cookin Wednesday
Mondays with Countrified Hicks
Ms. enPlace: See Ya in the Gumbo
Taste and Tell Blog: Taste and Tell + 40 Soups, Stews and Chilis
The Chicken Chick: Clever Chicks Blog Hop
This Gal Cooks: Marvelous Mondays Link Party


  1. Sounds just yummy. Have never really gotten into Brie - after reading this I must! =)

    1. Thanks! Nancy, You will love Brie! It is one cheese that can be both sweet and savory. I hope you like it. come back and tell us what you think. Have a great week!

  2. This is one classy burger, Denise! Great flavor combination to top off one of my favorite foods. Thank you for linking!

    1. Thanks! Michelle, And thanks for hosting See Ya in the Gumbo. I love to share there.

  3. Thank you for sharing with the Clever Chicks Blog Hop this week; I hope you’ll join us again!

    Kathy Shea Mormino

    The Chicken Chick


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