Brie Burger
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Make a burger worthy of the hottest new restaurant with these Brie Burgers featuring melty brie cheese, apricot jam, and crispy prosciutto. This sweet and savory burger is easy to make but tastes gourmet!
This post was developed in partnership with Ohio Beef. As always, all opinions are our own.
Gourmet Brie Burgers
After nearly 15 years of blogging, you’d think we might’ve run out of new burger recipes. We’ve made so many different variations, including everything from Pimento Cheeseburgers to Taco Burgers to Breakfast Burgers.
We even started a second site with a whole category devoted just to hamburger recipes!
But at least part of the joy of cooking is that you never run out of possibilities. There is always something different to try, some combination of ingredients to inspire a brand new creation.
These Brie Burgers were an experiment, but they surprised us in the best kind of way. Rich, creamy brie is a dream for melting over a burger, but we weren’t sure what other toppings would compliment both the cheese and the meat.
In the end, we leaned on a combo we know is always delicious: brie cheese with fruit jam. We chose apricot jam in particular, because it’s not overly sweet or overpowering.
To balance the sweetness of the jam, we added crispy prosciutto, which was most definitely the right choice. Think of this as the bougie version of a Classic Bacon Cheeseburger.
It’s still got all the components of the cheeseburger you love: the seasoned juicy burger, the melty cheese, and the extra savory, crispy pork, but it’s all elevated just a smidge.
And, friends, please don’t be turned off by the jam! Pairing sweet and savory on a burger is always welcome. It’s true for our Bacon Jam Burgers, and it’s definitely true for these Brie Burgers with Apricot Jam!
Key Ingredients and Substitutions
- Ground beef– We use 80/20 or even 75/25 ground beef for all of our burger recipes. Fattier ground beef leads to juicier, more tender burgers, so we don’t recommend going any leaner than 80/20.
- Brie cheese– I tried these with a very cheap brie cheese and a more expensive one. While the pricier one had a creamier texture and better melt, it didn’t have a big impact on the final taste or texture, so pick whatever brie cheese fits in your budget.
- Apricot jam– I tested this recipe with both apricot and fig jam, and while both were good, I preferred the apricot jam. Feel free to experiment with either.
- Hamburger buns– We love the soft, slightly sweet, eggy texture of a brioche bun for these burgers, but I think a classic potato bun could also work well here.
- Greens– A few mixed greens adds some color, nutrition, and a little peppery bite to the burger.
How to Make Brie Burgers
Step 1: Heat the grill to medium high heat, about 450 degrees.
Step 2: Shape the patties. Break the beef into smaller chunks, then shape into balls. Use the palm of your hand to flatten into patties. Place an indent with your thumb in the center of each patty. Season both sides with salt and pepper.
Step 3: Grill. Place the burgers on the grill, and grill for about 4 minutes, then flip. Grill another 3-4 minutes, adding the cheese for the final minute.
Step 4: Toast the buns. Spread butter on the insides of the buns and place them, butter side down, on the grill. Grill until the bottom side has nice grill marks and buns are warm.
Step 5: Crisp the prosciutto. Heat a large skillet over medium high heat. Add the prosciutto pieces, spreading them out over the pan. Cook until browned on one side, then flip. Cook an additional few minutes, until prosciutto is crispy.
Step 6: Assemble. To assemble the burgers, place the mixed greens on the bottom of each bun. Top with the burgers, then a generous scoop of jam. Add the crispy prosciutto and sandwich with the top bun. Enjoy!
Tips for Grilling Burgers
We have a comprehensive guide on How To Grill Burgers, where we tested multiple strategies, but it turns out simpler is usually better. Here are some basic tips we swear by.
- Make a bigger patty. Avoid the dreaded tiny-burger-on-a-huge-bun issue by forming your patties slightly larger than the buns you’re planning to use.
- Use your thumb to place a small indent in the center of each patty before grilling. This keeps the burger from doming up in the middle.
- Season just before grilling. We have tried mixing the seasoning into the meat as well as sprinkling it on the outside, and have found seasoning the outside is much better! It allows us to handle the meat less and imparts the best flavor in each bite. Add seasoning just before the patties go on the grill.
- Don’t press the patties down! If you only follow one tip, let it be this one. If I see you press your spatula down on a burger patty while it’s grilling, I will take the spatula from you and hit you with it. This is a sure fire way to squeeze all the delicious juices out and end up with hockey pucks instead of burgers.
- Use medium high heat and flip only once. We like to get a great sear on the outside of our burgers, which is best accomplished with a temp between 450 and 500 degrees. The burgers are ready to flip when they release easily from the grill.
- Let them rest. Burgers can be removed from the grill when they measure 160 degrees. Tent with foil and allow the burgers to rest for 10 minutes before serving.
FAQs
Can you eat the rind on brie cheese?
The white rind on brie cheese is edible, and can even be good for you! However, the texture and look of it can be off putting for some. If you prefer, you can remove the rind before making this recipe.
Can I use a different kind of cheese?
Yes. You can use whatever kind of cheese you want, but I think a creamy goat cheese would be particularly tasty with the jam and prosciutto.
Can I make brie burgers on the stove top?
Of course! You can make air fryer hamburgers or make them in a cast iron skillet on the stove. You can find directions for cooking burgers in a skillet in this Breakfast Burger recipe.
More Burger Recipes to Try
- Banh Mi Burgers
- Teriyaki Burgers
- Goat Cheese Burgers
- Avocado Burgers
- Mozzarella Burgers
- Cajun Burgers
Be sure to visit OhioBeef.org for more tips on cooking beef, including recipes, nutrition facts, and stories from the over 17,000 beef farming families here in Ohio.
Brie Burgers
Ingredients
- 1 ½ lbs. 80/20 lean ground beef
- About 1 teaspoon Kosher salt
- Fresh cracked pepper
- 4 brioche buns
- 4 Tablespoons salted butter
- 7 ounces brie cheese (sliced)
- 3 ounces sliced prosciutto
- ½ cup apricot jam
- Mixed greens
Instructions
- Preheat the grill to medium high heat, about 450 degrees.
- Gently break the beef into smaller chunks, then shape into 4 round balls. Use the palm of your hand to flatten into patties slightly larger than the size of your bun. Smooth the edges. Use your thumb to push an indent into the center of each patty. Season both sides generously with salt and pepper.
- Place the burgers on the grill, and grill for about 4 minutes, then flip. Do not press the patties down! Grill an additional 2-3 minutes, adding the cheese for the final minute. Burgers can be removed from the grill when they measure 155 degrees. Tent with foil and let sit for 10 minutes.
- While the grill is still hot, spread the butter on the brioche buns and place them, butter side down, on the grill. Grill until the bottom side has nice grill marks and buns are warm. Remove.
- Meanwhile, make the crispy prosciutto. Heat a large skillet over medium high heat. Add the prosciutto pieces, spreading them out over the pan. Cook until browned on one side, then flip. Cook an additional few minutes, until prosciutto is crispy. Remove to a plate.
- To assemble the burgers, place the mixed greens on the bottom of each bun. Top with the burgers, then a generous scoop of jam. Add the crispy prosciutto and sandwich with the top bun. Enjoy!