Burgers with mushrooms sauté and brie
- 15 ml (1 tablespoon) of olive oil
- 4 Kaiser bread with sesame seeds
For the patties:
- 454 g (1 pound) of chopped medium-fat beef
- 75 ml (1/3 cup) of nature breadcrumbs
- 30 ml (2 tablespoons) of milk
- 5 ml (1 teaspoon) of garlic powder
- 1 whisked egg
- Salt and pepper, up to taste
For the garnishing:
- 1/2 red onion or 1/4 package of 250 g (1 cup) of Les Cultures de chez nous sliced leeks
- 10 mushrooms
- 200 g (7 oz) of brie
- 15 ml (1 tablespoon) of olive oil
- 5 ml (1 teaspoon) of chopped garlic
- 30 ml (2 tablespoons) of fresh chopped parlsey
- Salt and pepper, up to taste
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In a bowl, mix all together the ingredients for the burger patties. Set aside at cool for 20 to 30 minutes.
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Meanwhile, prepare the garnishing. Mince the onion or the sliced leeks and the mushrooms. Slice the cheese into 8 slices and set aside at cool.
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In a pan, heat oil at medium heat. Cook onion or sliced leeks and the mushrooms for 2 to 3 minutes, until they brown. Add garlic and parsley and season. Remove from fire. Cover and set aside.
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Make 4 patties with a thickness of about 2 cm (3/4 inch). In a pan, heat the oil at medium heat. Cook the patties for 5 minutes on each side or until the inside is no longer pink.
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Meanwhile, Preheat the oven to broil. Open the bread buns and broil in the oven for about 1 minute.
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Garnish the bread buns with patties, slices of brie and the sauté mushrooms.
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