Brie Stuffed Burgers – Rissoles
I got a hold of a large 1.2kg wheel of double Brie and so the following month resulted in a variety of Brie related dishes.
- 1kg Ground Beef
- 2Tb Dried Oregano
- 1 Red Capsicum /Bell Pepper diced finely.
- 1 Onion finely diced
- 1Tb Garlic powder (Optional)
- 1 Ts Salt
- 1Ts Cracked Black Pepper
- 200g Double smoked bacon
- 200g Brie Cheese (Camembert or any other cheese will work too)
I smoke my own bacon which meant the bacon was already cooked. If you’re using regular bacon then lightly saute it in a pan to cook it and then drain and allow to cool.
In a large bowl use your hands to mix together the ground beef, oregano, capsicum, onion, garlic powder, salt, pepper.
Try not to squish the meat too much otherwise you’ll lose the meat texture and it will start to resemble sausage meat.
Make two very thin patties (one the base, the other the cap) out of the hamburger mixture. Place a small pile of the cooked bacon on the ‘base’ patty then a large chunk of brie on top of the bacon.
Place the second ‘cap’ patty on top of the base and push down the sides and close the edges to form a fully enclosed burger. Repeat till you are all out of the ground beef hamburger mixture.
Cook the burgers on your bbq /grill. Do not overcook. You want the meat to be med-rare and the cheese to remain in the patty.
You can either eat them as rissoles on their own or shove them into wraps or burger buns with salad.
Even without the cheese filling these puppies are delicious.
I slathered mine with a home made tomato sauce /ketchup and ate them straight up.