Bacon Brie Burger
Beef patties: with high creamy Brie, crisp bacon, and fresh arugula. Sandwiched between portobello caps.
- 150 g Ground beef
- 55 g uncured bacon slices, cut in half lengthwise
- 1/4 cup extra-virgin olive oil
- 4 Large portobello mushroom caps, stems and gills removed
- 55 g double or triple cream Brie, cut into 4 slices
- 1 cup baby arugula
Form beef into 2 equal-size patties that are as thin as possible. Set aside.
Heat a medium skillet over medium heat. Add uncured bacon to the skillet and cook, turning occasionally, for 4 to 6 minutes or until bacon is crisp. Remove bacon from the skillet and place on a paper towel.
Reheat the skillet over medium-high heat. Add extra-virgin olive oil to residual bacon fat. Wait for 30 seconds.
Place portobello mushroom caps, smooth side down, in the skillet. Cook for 2 to 3 minutes, or until lightly browned. Turn caps, and cook for an additional 2 to 3 minutes, occasionally spooning fat over top. Remove from the skillet and place on a paper towel smooth side up.
Reheat the skillet over medium-high heat. Place beef patties in the skillet and cook for 3 to 4 minutes, or until browned. Turn patties and place 2 Brie slices on top. Cook for an additional 2 to 3 minutes, or until patties are cooked through.
To assemble burgers, place 1 portobello cap on each plate smooth side down. Stack cap with burger patty and bacon slices. Top with arugula and remaining portobello cap smooth side up. Service Immediately.