Barie Stuffed Burgers with Sweet Chili Mayo And Corn:

I’ve returned, and this time I’ve given you a great burger that will be ideal for all of your future summer events. And I do mean killer, guys. I had to attempt making my own blue cheese-stuffed burgers when I first started cooking. They are quite simple to make and always turn out beautifully. 



But for this burger, I substituted brie for the blue cheese (oh my goodness, yes!). used the Cuisinart 3-in-1 Burger Press to make things even simpler. If you don’t already, you should buy this press. It creates the ideal slider, standard patty, or even stuffed burger. It’s such an excellent tool and is really useful!

Equally awesome are the flavors going on in this burger. For one, it’s stuffed with melty brie. Really, does a burger get any better than when it is stuffed with brie? I mean, come on! I also added a sweet chili mayo and corn salsa for some spice, sweetness and texture.



This burger is perfect for all of your cookouts, I assure you, guys. Is the bacon mentioned? For added juiciness and taste, top this brie-stuffed burger with your preferred kind of bacon if you’re a bacon connoisseur. Very excellent!

Ingredients:

Burger……… 1

Ground Beef ….. 1½ pounds

Brie …….. 6-8 ounces (Rind removed if desired+ cubed)

 Worcestershire sauce …….. 1 tablespoon

Cooked bacon …….. 4 slices (optional)

Hamburger buns, toasted ……. 4


Sweet Chili Mayo 🌶️

Good quality mayo ……… ½ cup

Fresh lemon juice ……… 1 tablespoon

Thai Sweet Chili Sauce ……….. 2 tablespoon

Fresh basil, chopped ……….. 2 tablespoon

Salt + pepper…………… 1 Pinch



Grilled Corn Salsa

Grilled Corn ……….. 2 ears

Peach, diced ……. 1

Cherries pitted + diced ………… 4-8

Juice ……… half lemon

Fresh badil, chopped …………. 1/3 Cup

Salt ……….. 1 Pinch

Recipe

Put around 1/3 pound of meat into the base cup of the Cuisinart 3-in-1 Burger Press to make the burger patties. Push down firmly and in the centre into the meat in the base cup using the press top. When the press top is removed from the base cup, a burger patty with a hole in the centre should result. Add a few brie cubes to the indentation. Spread the beef, which should weigh around 1/6 pound, on top of the brie. Press down on the packed burger after replacing the press cap on the press top. Make sure the burger’s edges are sealed before removing it from the press and setting it on a platter. Continue with the remaining hamburgers.

Sprinkle Worcestershire sauce over each patty. While you make the mayo and salsa, cover and chill the dish.

Combine the mayo, lemon juice, sweet Thai chilli sauce, basil, and a dash of salt and pepper to make the mayo. To mingle, blend. Up until serving time, store covered in the refrigerator.

Corn, peach, cherries (if used), jalapeno, lemon, basil, and a touch of salt should be combined in a bowl to form the salsa. Mix thoroughly by tossing.

Set the grill to medium-high heat and get ready to cook the burgers. Grill your burgers after they’re heated until they’re the way you like them. Just keep in mind that these patties are larger than average and will require a bit more time to fry. My burger was grilled for around 8 minutes on each side.

On your toasted buns’ bottoms, add a small amount of mayonnaise before serving. Burger patty, bacon, and salsa should be placed on top. Enjoy after adding the top half of the bun.