RECIPES: Recipe Details

Rate This Burger 
No votes yet

The Belgian Bulge Burger

This is a very savory burger. It is a battle to eat it all, but no one i know can step away from. I first cooked this burger for myself...then after keeping it to myself for quite sometime...i decided to share it.,...and everyone loves it.


2 lbs.Ground Chuck
2 teaspoons kosher Salt
2 teaspoons freshly cracked black Pepper
3 oz cabernet
1 teaspoon truffle oil
4 oz.shitake mushrooms
4 oz.carmelized onions( butter, brown sugar)
12 oz.brie
12 oz.gruyere
6 tblspoons.cabernet dijonaise
6 oz arugula
6 large tomato slices
6 round baguettes


season chuck with wine, salt, pepper and truffle oil...( sometimes i throw in some fresh garlic)set aside to reach room temperature carmelize onions and mushrooms in 2 tablespoon butter, 3 teaspoon of brown sugar, while that is cooking, mix 3 tablespoons of grey poupon, 3 tablespoons of hellmans mayo, 3 tablespoons of cabernet..mix well...set aside pat out burgers about palm size..they should be about an inch thick...but no thicker....cook for about 5 minutes on each side...while still on 2 oz gruyere on each burger, top with carmelized mixture, then top that with brie. toast baguettes on grill, remove and spread bottom bun with cabernet dijonaise, place tomato then arugula on top of burgers..spread top bun with cabernet dijonaise...serve immediately


the buns should be covered completely with a thin layer of the dijonaise...the burgers are a great compliment to a good cab...