The Royal Chef At Home: Easy Seasonal Entertaining

CARAMELIZED ONION & BRIE BURGERS

THESE ARE TEXAS SIZED STUFFED BURGERS, CLOCKING IN AT 8 OUNCES OF BEEF EACH. I’m not a burger purist here, so please feel free to make substitutions with a different cheeses or smaller patties. Even more heretical, I like to season my meat a bit before it goes on the grill. I think you should try it and tell me what you think! MAKES 4 PORTIONS

FOR THE ONIONS 2 tablespoons olive oil 1 red onion, halved and thinly sliced

2 pounds ground beef 1 teaspoon salt

½ cup fresh cilantro 1 clove garlic ¼ cup olive oil 2 tablespoons white balsamic vinegar Salt and pepper to taste

1 teaspoon black pepper ½ teaspoon garlic powder ½ teaspoon English mustard powder teaspoon celery seeds

Pinch of sugar Salt and pepper

4 cups baby arugula, or less if you are putting it on top of the burger in the bun

4 ounces Brie cheese, cut into small pieces

1 Heat your grill to high. Heat the 2 tablespoons olive oil in a sauté pan over medium heat; add the red onions, sugar and salt. Cook until soft and caramelized stirring occasionally. Remove to a plate to cool. 2 In a large mixing bowl, add the beef, salt, pepper, garlic powder, mustard and celery seeds and mix until combined. Divide the mix into eight equal burger patties. 3 Top four of the patties with the Brie and onion in the center of each patty and lay the other four patties on top and carefully sealing the beef around the edges so the Brie doesn’t leak.

4 Grill the burgers for about 5 minutes each side for a rare burger, longer for medium or well done. While the burgers are cooking blend the cilantro, garlic, olive oil, balsamic vinegar in a blender and season with salt and pepper and set aside. 5 Serve the burgers in burger buns or plated with arugula and drizzle the cilantro dressing over the leaves before serving.

89 SUMMER · FOURTH OF JULY FIREWORKS FIESTA