Brie Burger with Sun Dried Tomato and Artichoke Spread
Brie Burger with Sun Dried Tomato and Artichoke Spread might be a good recipe to expand your main course recipe box. This recipe serves 4 and costs $3.58 per serving. One portion of this dish contains approximately 43g of protein, 65g of fat, and a total of 903 calories. 98 people have tried and liked this recipe. From preparation to the plate, this recipe takes roughly 23 minutes. A couple people really liked this American dish. This recipe from Taste and Tell Blog requires mayonnaise, ground beef, butter, and oil packed sun dried tomatoes. With a spoonacular score of 93%, this dish is spectacular. Similar recipes include Layered Sun-Dried Tomato and Artichoke Spread, Sun-Dried Tomato Spread, and Sun-Dried Tomato Spread.
Servings: 4
Preparation duration: 15 minutes
Cooking duration: 8 minutes
Ingredients:
1 cup canned quartered artichokes
¼ lb Brie cheese, sliced
2 tablespoons butter, softened
1 tablespoon extra virgin olive oil
1 tablespoon plus 1 teaspoon minced garlic, divided
1½ lbs ground beef
4 hamburger buns*
lettuce leaves
¼ cup mayonnaise
½ cup oil-packed sun-dried tomatoes, drained and chopped, divided
¼ cup chopped shallots
sliced tomatoes
Equipment:
food processor
blender
bowl
frying pan
Cooking instruction summary:
In a blender or food processor, combine the artichokes, cup of the sun-dried tomatoes, mayonnaise and 1 teaspoon of garlic. Pulse to chop roughly and combine. Season to taste with salt and pepper. Cover and refrigerate until needed.In a large bowl, combine the ground beef, the remaining cup sun-dried tomatoes, the remaining 1 tablespoon garlic and the chopped shallots. Season with salt and pepper, then mix lightly. Divide the mixture into 4 portions and shape into patties.Heat a large cast iron skillet over medium to medium-high heat. Add the olive oil and heat. Place the patties in the skillet, cover and cook until browned on both sides and cooked through (160F), about 5-6 minutes, flipping once. Top each patty with the cheese when about 2 minutes remain.Spread the butter on the cut sides of the buns. Toast lightly in a dry skillet.Spread some of the sun-dried tomato and artichoke spread on the bottom bun. Top with tomatoes, then a patty and lettuce. Spread more of the spread on the top bun, then top the burger with the bun.
Step by step:
1. In a blender or food processor, combine the artichokes, cup of the sun-dried tomatoes, mayonnaise and 1 teaspoon of garlic. Pulse to chop roughly and combine. Season to taste with salt and pepper. Cover and refrigerate until needed.In a large bowl, combine the ground beef, the remaining cup sun-dried tomatoes, the remaining 1 tablespoon garlic and the chopped shallots. Season with salt and pepper, then mix lightly. Divide the mixture into 4 portions and shape into patties.
2. Heat a large cast iron skillet over medium to medium-high heat.
3. Add the olive oil and heat.
4. Place the patties in the skillet, cover and cook until browned on both sides and cooked through (160F), about 5-6 minutes, flipping once. Top each patty with the cheese when about 2 minutes remain.
5. Spread the butter on the cut sides of the buns. Toast lightly in a dry skillet.
6. Spread some of the sun-dried tomato and artichoke spread on the bottom bun. Top with tomatoes, then a patty and lettuce.
7. Spread more of the spread on the top bun, then top the burger with the bun.
Nutrition Information:
covered percent of daily need
