I love a good burger and now that a bun or roll isn’t on the menu I feel I need to jazz my burgers up a little bit, enter the naked stuffed burger!
At this time of year we are lucky enough to have a large piece of Brie usually hiding in the fridge for quick and lazy meals, nothing beats gooey cheese and gluten free crackers with apple slices in my opinion!
When it’s getting towards the end of its shelf life this is a great way to use up a little bit of leftover cheese, including the rind.
2 tablespoons oil
2 large onions
700g minced beef
2 tablespoons Dijon mustard
salt and pepper to season
sliced jalapeños, around 4-6 slices per burger
6 slices of Brie
3 avocados, diced
6 tomatoes, deseeded and diced
1 lime cut into 6 wedges
Heat a large frying pan with the oil in it.
Over a medium heat cook the onion in the pan until softened, set aside and don’t wash the pan as it will be reused.
In a large bowl combine the minced beef, mustard, salt and pepper. Roll into 12 balls.
Flatten 6 balls and place a slice of Brie and a few slices of jalapeño chilli on top.
Take the remaining balls and flatten until slightly larger than the previous balls, place them over the bases and squeeze around the edges to seal.
Heat the large frying pan again over a high heat and cook the burgers until slightly charred on both sides.
Return the onions to the pan to warm through.
Serve the burger, topped with onion, tomato and avocado with a slice of lime on the side.