Rosemary Brie Stuffed Hamburgers
1/3 cup of mayonnaise
1 tablespoon of spicy brown mustard
1 tablespoon of ground annato (achiote)
1 tablespoon of ground chili powder
1/4 teaspoon of salt
2 1/3 pounds of ground chuck
4 sprigs of fresh rosemary – chopped
1 teaspoon of ground salt
1 teaspoon of ground pepper
1/2 pound of brie cheese wedge â€“ sliced into 1/4 inch wedges by 2 inches long
Vegetable oil for brushing on grill
6 whole wheat hamburger buns
6 slices of well cooked bacon
12 slices of bread and butter pickles (sandwich style slices)
2 cups of spring lettuce mix
Combine mayonnaise, mustard, annato, chili powder and salt in a bowl. Cover and set aside in refrigerator.
Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high.
To make patties, combine ground chuck, chopped rosemary, salt and pepper. Handle as little as possible as to avoid compacting it, mix well. Brie cheese will be used for filling. Therefore, prepare 1/2 of pattie to size of bun on a slice of wax paper. Thickness should be around 1/2 inch. Put 2 slices of prepared sliced brie cheese in the middle of the pattie. Add another 1/2 inch of meat to cover the cheese and shape into round hamburger to fit bun.
Heat a large, heavy nonstick fire-proof skillet on the grill. Add 6 slices of bacon and cook until crisp. Transfer to paper towels to drain. Bacon will be used as topping.
When the grill is ready, brush the grill rack with vegetable oil. Place hamburger patties on the grill rack and close cover. Turn once after 4- 5 minutes. Cook another 4 – 5 minutes to achieve medium. During the last few minutes of cooking, place the buns, cut side down, on the outer edges of the rack to toast lightly. Remove buns and hamburger when done.
To assemble hamburgers, spread the seasoned mayonnaise on both cut sides of the toasted bun. Place pattie on bottom of bun, break bacon slice in half and put both slices side by side on top of pattie, put 2 slices of bread and butter sandwich style pickles side by side, then add about 5 to 7 pieces of spring lettuce and place remaining top bun.
Makes 6 burgers.