Sep 22, 2017

Brie and Shallot Parisian BurgersRecipe from Weber's Way to Grill™ by Jamie Purviance

Rating: 5 stars

1 Reviews

Grocery List

Fresh Produce

  • 2 oz baby arugula
  • 4 shallots

Meat / Poultry / Seafood

  • 1.5 lb ground chuck (80% lean)

Oil and Spices

  • 2 tbsp extra-virgin olive oil
  • 0.5 tsp freshly ground black pepper
  • 1 tsp kosher salt


  • 0.333 cup whole-grain mustard


  • 2 oz Brie cheese (not triple-cream)


  • 1.5 fl oz beef or chicken broth
  • 3 tbsp plain bread crumbs (fine)
  • 4 round crusty rolls, each about 4" in diameter


  • 1 cup thinly sliced shallots
  • 2 tablespoons extra-virgin olive oil


  • 1½ pounds ground chuck (80% lean)
  • 3 tablespoons fine dry bread crumbs
  • 3 tablespoons beef or chicken broth
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper

  • 2 ounces Brie cheese (not triple-cream variety)
  • 4 round crusty rolls, each about 4 inches in diameter
  • ⅓ cup whole-grain mustard
  • 2 cups baby arugula


  1. In a medium skillet over low heat, combine the shallots with the oil and cook until they are browned but not scorched, about 20 minutes, stirring often. Let cool to room temperature.

  2. Prepare the grill for direct cooking over high heat (450° to 550°F).

  3. In a large bowl gently mix the patty ingredients and shape into 4 patties of equal size and thickness. Make a hole in the center of each patty for the cheese.

  4. Trim away the rind of the Brie and bury the cheese, about ¼ ounce for each patty, into the hole of each patty. Close the opening to seal the cheese inside. It’s important that there is one-third of an inch of meat on the top and bottom of the cheese so it doesn’t seep out.

  5. Brush the cooking grates clean. Grill the patties over direct high heat, with the lid closed as much as possible, until cooked to medium, 8 to 10 minutes, turning once when the patties release easily from the grate without sticking. During the last minute of cooking time, toast the buns, cut sides down, over direct heat.

  6. Assemble the burgers with shallots, mustard, and arugula. Serve warm.

1 Review

Average Rating

Rating: 5 stars

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Rating: 5 stars

Apr 29, 2016

Amazingly good burgers

This was only the second meal I prepared on my new Genesis 330, but it turned out amazingly good. The burgers were juicy and tasty, and because the brie melted into the ground chuck, it wasn't like eating a Tootsie Pop with a "surprise center." The shallots were a wonderful change of pace from the usual raw onion. We tested this out because we want to serve something special, yet not overly formal, to guests. This passed the test with flying colors.

Type of Griller


Would you recommend this recipe? YES

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Brie and Shallot Parisian Burgers