RECIPES: Recipe Details

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The Queen of all Cheeses Burger

This is a burger that takes apt advantage of the nutty flavor of brie, "the queen of all cheeses." I was inspired to create this burger because brie melts so beautifully and has a wonderfully complex flavor that lends itself to "a better burger."


Roasted Garlic Aioli
1 large head roasted garlic (roasting instructions below)
2 tablespoons extra virgin olive oil
2 egg yolks
1 clove garlic, mashed to a paste
Juice of 1 small lemon
1/4 cup water
1/4 teaspoon salt
Pinch of ground cayenne pepper
1-1/2 cups extra virgin olive oil
1 lb ground veal
3/4 lb beef
1/3 cup chopped walnuts regular or candied
1/2 tsp salt
1/2 tsp. freshly ground pepper
1 medium clove of garlic mined finely
1 small shallot finely chopped
1 tsp. dried herbs de provance
1-2 tbsp. white wine
-2 medium french butter pears cut into slices
-1 wheel of french brie cut into 6 chunks with rinds left intact
Garlic Aoli Bun
- 2 loaves wide French style bread sliced horizontally and cut into sections appropriately sized to fit the burgers. Smash each down and brush cut sides with a mix of 1/2 melted butter, 1/2 olive oil (1 tbsp. each for all 6 burgers.


Directions Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high. To make the roasted garlic aioli- To roast the garlic, preheat the oven to 300°F (150°C). Cut a thin slice off the very top of the head of garlic to expose the tops of all the cloves. Set the garlic head in a shallow baking dish. Pour the oil slowly over and into the head. Season with the salt and pepper. Cover the pan with aluminum foil and bake for 1-3/4 hours, until the garlic is very soft and tender. Don't rush it; older garlic may take longer. Drain and reserve the oil, and set the garlic aside. When cool, squeeze the pulp out of the roasted garlic into a food processor or blender and add the egg yolks, garlic, lemon juice, water, salt, and cayenne pepper. Purée until smooth. With the motor running, add the reserved roasting oil and the additional 1-1/2 cups oil in a slow, steady stream and continue processing until emulsified. To make the patties, combine the veal, beef, garlic, shallot, walnuts, herbs deprovance, salt, pepper, and white wine in a large bowl. Handling the meat as little as possible to avoid compacting it, mix well. Divide the mixture into 6 equal portions and form into six patties. When the grill is ready, brush the grill rack with regular olive oil. Place the patties on the rack, cover, and cook, turning once, until done to preference, 5 to 7 minutes on each side for medium. During the last few minutes of cooking, place the bread, cut side down, on the outer edges of the rack to toast lightly. Top with brie until brie melts over top of burger. Leave rinds on burger. To assemble the burgers, spread the roasted garlic aioli over the cut sides of the bread. On each bread bottom, place two thin slices of pear, a patty, and Add the bread tops and serve. Makes 6 burgers


This burger has a buttery, nutty, and sweet flavor. The raw unpealed pear adds sweet contrast to the bitter flavor of the brie. It also adds a nice crunch and texture.