A few weeks ago my girlfriends and I had a much-needed night out together in Grand Rapids. It’s been months since we’ve been able to see each other and we decided to take a cheese class at our local Gordon Food Service Store and have dinner afterward. We met up for the class at their Michigan St. store and had the opportunity to taste all different cheese but specifically to learn about Brie.
I never knew that Michigan had such a great producer of Brie! We got to taste a few of the Old Europe Cheese brand products and learned how to properly serve Brie as well as how to make a quick appetizer that we got to take home with us.
When it comes to dinner two things are very important to me. It’s important that we eat dinner as a family and that we buy local as often as we can. We live far from town and by the time we get home from work and daycare we need dinner that is fast and easy to prepare as well as full flavored. I swung in to Gordon Food Service Store earlier in the week to pick up some pre made dinners and also of course, more cheese.
I thought about making another baked Brie but I had some left over burger meat. Why not grill up some burgers and top them with Brie instead of the typical American cheese? What else could go on these burgers? I was craving something savory and a little sweet. At the cheese class we used different jams and nuts to compliment the cheese. I had some sweet onions left over from a previous dinner that I turned into a jam for the burgers. The combination of the Reny Picot Brie with the sweet balsamic onions was the perfect companion to our grass fed beef burgers. I layered everything on a pretzel bun and served with some twice-baked potatoes from Gordon Food Service Store’s deli case and it was a fast and flavorful meal.
Here is everything you need to make four burgers. You will have left over jam that keeps for a few days if you need to make it ahead of time.
For the burgers:
1lb of Ground Beef
1 tsp. of salt
½ tsp. of pepper
½ tsp. of Parsley
1 tbsp. of Worcestershire Sauce
1 tsp. of garlic powder
For the onion jam:
1 tbsp. butter
¼ cup of water
¼ cup of balsamic vinegar
2 sweet onions, sliced thin
salt and pepper for seasoning
¼ cup of brown sugar
¼ cup of white sugar
For the toppings:
Reny Picot Brie, sliced thin
1. Combine all of the ingredients for the burgers in a bowl with a wooden spoon. Shape in to four patties and set aside.
2. Heat 1 Tbsp. of butter in a frying pan and add in the onions. Season with salt and pepper and cook until they are translucent (about 10 minutes)
3. Slowly stir in the brown sugar and white sugar until incorporated. Follow with the water and balsamic vinegar
4. Reduce heat do low and let simmer 20-30 minutes until the liquid is reduced by half and the onions have a sticky jam-like consistency. This can be done up to 3 days ahead of using them. Store in the refrigerator.
Grill the burgers to your desired level preparation (I’m a medium-rare girl). After you let them rest a minute; place on the pretzel bun with a few slices of Brie and onion jam. Serve immediately.