Best 6 Brie And Shallot Parisian Burgers Recipes

SPANISH BURGER WITH PICKLED SHALLOTS

Steps:

• Make the spiced butter: Melt the butter over low heat in a small saucepan. Add the harissa and garlic and cook 1 minute. Remove from the heat, cover and let sit 1 hour to allow the flavors to meld.
• Make the pickled saffron shallots: Bring the vinegar, sugar, 1 teaspoon salt and the saffron to a boil in a small saucepan set over medium heat; remove from the heat and let cool 10 minutes. Put the shallots in a small bowl, pour the vinegar mixture over them, cover and refrigerate at least 30 minutes and up to 24 hours.
• Make the aioli: Combine the mayonnaise, harissa, smoked paprika, piquillo peppers, anchovy and lemon juice in a blender and blend until smooth; season with salt and pepper. Cover and refrigerate at least 30 minutes to allow the flavors to meld.
• Make the crispy prosciutto: Heat the canola oil in a small saute pan over medium heat until it shimmers. Add 1 slice of the prosciutto at a time to the pan and cook until just crisp. Drain on a plate lined with paper towels.
• Make the burgers: Combine the chuck and fat in a meat grinder and grind coarsely into a large bowl (or put the ground beef in a large bowl). Mix in some salt and pepper. Divide the meat into 4 equal patties.
• Heat a cast-iron pan over high heat until smoking. Add the canola oil and burgers and cook until the bottoms are golden brown and a crust has formed, about 4 minutes. Flip over and begin brushing with the spiced butter. Cook until the bottoms are golden brown and the meat is cooked to medium, 4 more minutes. Top the burgers with the fontina, add a little water to the pan, cover quickly and cook until the cheese is completely melted, about 1 minute.
• Spread some aioli on the top and bottom buns. Place a burger on each bottom bun; top with some of the pickled shallots, followed by a slice of crispy prosciutto and some arugula. Add the top buns and serve.

BRIE BURGERS WITH FRIES

Steps:

• Bake the fries as the label directs. Meanwhile, whisk 1 teaspoon mustard, the vinegar, half the minced shallot and 2 teaspoons vegetable oil in a large bowl; set aside.
• Combine the beef, remaining minced shallot, remaining 1 tablespoon mustard, the Worcestershire sauce, 1/2 teaspoon salt and a few grinds of pepper in a medium bowl. Form into four 4-inch patties (about 3/4 inch thick). Heat the remaining 1 tablespoon vegetable oil in a large skillet over medium-high heat. Add the patties and cook until browned, 3 to 4 minutes per side for medium rare; top each with 2 slices brie during the last 2 minutes of cooking and cover to melt.
• Toast the buns. Add the watercress to the bowl with the dressing, season lightly with salt and pepper and toss to coat. Put the burgers on the buns and top with the watercress salad. Serve with the fries, cornichons and ketchup.

BRIE AND SHALLOT PARISIAN BURGERS

Steps:

• In a medium skillet over low heat, combine the shallots with the oil and cook until they are browned but not scorched, about 20 minutes, stirring often. Let cool to room temperature.
• Prepare the grill for direct cooking over high heat. In a large bowl gently mix the patty ingredients and shape into 4 patties of equal size and thickness. Make a hole in the center of each patty for the cheese.
• Trim away the rind of the Brie and bury the cheese, about 1/4 ounce for each patty, into the hole of each patty. Close the opening to seal the cheese inside. It's important that there is one-third of an inch of meat on the top and bottom of the cheese so it doesn't seep out.
• Brush the cooking grates clean. Grill the patties over direct high heat, with the lid closed as much as possible, until cooked to medium, 8 to 10 minutes, turning once when the patties release easily from the grate without sticking. During the last minute of cooking time, toast the buns, cut sides down, over direct heat.
• Assemble the burgers with shallots, mustard, and arugula. Serve warm.

HAMBURGERS WITH GARLIC AND SHALLOT BUTTER

Steps:

• Put meat into a mixing bowl and add salt, pepper and mustard. Blend well, using your fingers. Divide mixture into four portions and shape each into a patty.
• Combine shallots and wine in a small saucepan. Cook over moderately high heat about 3 minutes or until the wine is almost evaporated. Remove from heat and let cool briefly. Add garlic, butter and parsley and blend well.
• Burgers may be broiled or cooked in a hot skillet. If they are to be broiled, preheat the broiler to high. Place burgers on a rack and place them under broiler about two or three inches from the source of heat. Cook about 5 minutes, turning burgers occasionally. If burgers are to be cooked in a skillet, heat the skillet, preferably a cast-iron one, until very hot. Brush it lightly with oil. Add burgers and cook about 2 minutes on one side. Turn and cook about 3 minutes longer, turning them occasionally.
• Smear top of each burger immediately with herb butter and serve.

SHALLOT & ONION BAKED BRIE

Steps:

• Slice top off bread. Hollow out inside, saving cut bread for serving.
• Remove and discard entire top rind of brie. Place brie inside of bread.
• In small bowl, combine scallions, shallots pepper and wine.
• Spread shallot mixture on top of brie, replace top slice of bread and wrap loaf in foil.
• Bake at 375 F for 30 minutes.
• Serve with extra bread and crackers.

SWEET ORANGE AND CRANBERRY BAKED BRIE

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Meanwhile, put cranberries in a small bowl and pour boiling water over them to cover. Let stand 15 minutes until plump; drain.
• At the same time, slice off top rind of wheel of Brie. Put Brie in a pie plate.
• Bake in the preheated oven until Brie is warmed through, about 15 minutes. Top with orange marmalade, cranberries, walnuts, and mint (if using).