Well, back at our fated Red Robin visit, we were brainstorming about this whole "making new foods" idea and our very first HAD TO DO recipe was the brie burger. We were discussing what sort of ways we could work brie into a burger and I feel we have come up with a rather nice twist on the traditional burger formula.
First, we did away with the bun. We have instead opted for crescent roll dough to serve as the transporter of these delicious patties. We then of course added brie to the formula, and borrowed melba sauce from the Monte Cristo sandwich to form a ONE OF A KIND burger experience. It may also be a meatloaf experience. Or a glorified shepherd's pie experience. Anyway, let's get down to business...
*NOTE: this was a completely invented recipe, so it involves a lot of trial and error!
Ingredients:
1 lb ground beef
1 lb ground turkey
4 tubes large crescent rolls
1 pack raspberries
1 jar Polaner raspberry preserves
14 oz brie cheese (you'll only need 10, so either look for a 10 oz package or snack heavily)
1-2 tablespoons sugar
2 eggs
parsley
cracker crumbs
lemon juice
cornstarch
salt
3 oz Blue Mondo
First thing's first, you'll want meat. We used one pound of ground beef and one pound of ground turkey (to give people options). In a bowl for each, we combined the meat with cracker crumbs, an egg, and dried parsley to taste (we want fresh next time!). We formed 1/5 pound patties (...if you do the math, 5 of each! duh. but you never know.). Place the patties in a baking dish and bake for about 17 minutes, until they are browned on the outside.
In the meantime, slice up about 10 ounces of brie cheese. Make sure you eat the little tiny mistake slices. Wouldn't want them lying around...
For the melba-inspired sauce, we used most of a jar of Polaner rasberry preserves (Polaner is great; it's only sweetened with fruit), a container of fresh rasberries, a splash of lemon juice, sugar, salt, and cornstarch. Also, we squirted our secret ingredient in. We mashed the rasberries into a paste and combined them with the preserves in a sauce pan over low heat. We added the lemon juice, sugar (1 - 2 tablespoons to taste), a pinch or two of salt, and a few teaspoons of cornstarch to thicken it. Once the sauce was thoroughly heated and thin, we removed it from the heat to let it thicken.
Once the burgers looked ready to come into contact with the dough, we drained the excess fat that had cooked out and prepared 2 baking dishes with nonstick spray. We unrolled crescent roll dough - we used the larger size roll dough by Pilsbury and used 2 triangles per burger (you'll need 4 tubes for 2 pounds of meat, which will leave you with 4 triangles left over to make rolls for your next meal!). We layered each patty with brie and wrapped it in the dough and placed them in the baking dishes. We then baked them for about 20 minutes as our sauce set.
Once they are golden brown, they are ready to eat! We served them with the sauce on the side, for dipping or to be drizzled on top.
For great side ideas, we're thinking asparagus fries would be perfect (or just broiled asparagus with some garlic). They will be an upcoming venture...
Our dinner guests raved, and rejoiced at the endless possibilities this fancy meat pie could bring!
"The best burger I've ever had! It's a princess burger with ROYAL sauce!" - JB, Westminster, MD
"I think I definitely don't like brie." - JR, Westminster, MD
"You could even put BACON in it!" - AS, Bacon-aholic, Frederick, MD
"I want one when I grow up!" - Zander Lewis, Frederick, MD
We're so blessed with great friends to eat our food, and we're gaining confidence in the kitchen to put us further along on the journey toward Iron Chef America... wait, no. Toward the vision and mission of A Taste for Change. Which we're really looking forward to, hopefully before Christmas!
~Mahi&Mahi
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