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A honey and truffle burger with brie is the ultimate in gourmet burgers made at home, from scratch. Made with truffle oil and honey and topped with melting brie and caramelized onions, every mouthful is divine and full of flavor! Great for the barbecue or can be made on the stove top. Time to impress your guests with these fancy flavors!
Summertime and grilling season is here (well, nearly!) and that means burger time! It’s been a while since I brought you a tasty burger recipe, but the wait is over, and this is (for want of a better word) bangin’!
I’m going to let you into a little secret, my love affair with burgers began a long time ago. I was 16 and desperate to start making my own money (I had a part time job at a local restaurant, but I wanted more!), on a whim I applied for a job and a couple of weeks later I spent the summer working full time at our local Burger King! Even more hilariously, I was vegetarian at the time!
It was my first taste of being a ‘full time adult’, and although I only lasted there a few months, (after spectacularly quitting mid-shift) burgers were in my blood! I was vegetarian for another 8 years after my burger stint, but God I knew how to build one awesome whopper!
When I started eating meat, burgers called my name! Juicy, convenient, loaded with toppings….I’ve tried a lot.
I am a burger connoisseur. Officially.
What makes these the best burgers?
Seriously guys, these are some awesome burgers, I implore you to make these and show off to your guests! There’s a few elements that make these super special;
Truffle Oil – earthy, decadent and oh so delicious!
Honey– as well as giving the burgers a sweet edge, it also helps the burger patties brown in a wonderfully deep way.
Brie – creamy, melty, gooey, it’s the perfect cheese to top this burger with.
Truffle Mayonnaise – every burger needs mayo. FACT. This mayo has a hint of truffle to tickle your taste buds
How to make Honey and Truffle Burgers with Brie and Caramalized Onions
First up you need to caramailize your onions. Pop a frying pan on the stove and add a little oil, put on a medium/high heat. Finely slice your onion, and when the oil is hot, add the to the frying pan with a little salt, pepper and sugar. The onions will take around half an hour to cook. Stir them occasionally and pop them to one side when they are done.
While you are waiting for your onions to cook, get on with making the burgers!
Pop all of your burger ingredients into a bowl, get your hands in a mix it real good and form it into a ball. Divide the ball into four and form patties with your hands. Cover the burgers and pop them in the fridge for at least 20 minutes, up to 6 hours (you can also freeze them at this point).
After the burgers have rested, allow them to warm to room temperature before cooking for the juiciest burgers. Heat a little oil in a frying pan over a medium high heat(you don’t need much, no more than a tablespoon. Let the oil get hot and pop two of the patties in, all four if you have a bigger pan than me!
After about 4 or 5 minutes, flip the burgers over, they will have coloured a little on one side. After another 5 or so minutes flip the burgers again – you are looking for a much darker color when you flip this time (see photo below).
Add the caramelized onions and a couple of slices of brie to the top of the burgers and then cover the pan with a lid (or a large heatproof bowl if you can’t find a lid!). This will help get the brie all nice and melty while the burger pattie does it’s final cook.
While the burgers are doing their final cook, lightly toast your buns (hee hee) and make the truffle oil mayonnaise (see recipe below for details). Add the mayo to each half of the bun, add a crispy green like romaine, pop the burger and brie on top, then finish off with the top of the bun. Honey and truffle burger with brie, done!
You can also cook these on the BBQ, but my condo doesn’t allow them, so I’m unable to give you exact timings for this cooking method. My guess is that all you BBQ kings and queens will have no issues here though.
What does a honey and truffle burger with brie taste like?
Some ingredients were just meant to go together, honey, truffle and brie are three of those flavors. Truffle oil has and amazing earthy quality to it, it’s a strong flavor that is unmistakable. The honey adds a sweetness that sits alongside the rich truffle and the creamy brie brings a butteriness to the party. This is a decadent burger full of complex flavors. Some might call it epic….I call it epic!
What’s the difference between black and white truffle oil?
I used black truffle oil in this recipe. It has a much stronger flavor than it’s white counterpart, so is perfect with red meat dishes. It’s deep, earthy and unmistakeable. White truffle oil has a fresher and slightly peppery flavor and is better paired with seafood and more delicately flavored meats. I got a small bottle of truffle oil at a local deli for about $12 (CDN), and there’s still a good amount left.
What’s the best cheese to use in this honey and truffle burger?
Brie is the perfect choice of cheese in this burger, it’s flavor profile works so well with the honey and truffle and I urge to to get a triple creamed variety. If brie isn’t your thing, I would wager a creamy blue, like a gorgonzola would work well. You could try a sharp cheddar or a mozzarella…but I can’t guarantee it will be as delicious.
How do you stack burgers?
The composition of a burger, and how you stack it, is an art form in itself. I have stacked many burgers in my time, from the days at working at Burger King (less of an art form!) to stacking my own creations (probably just as many, but with a little more care!). This, according to me, is how you build a burger, from the bottom up:
- Bottom bun – lightly toasted with a spread of mayo
- Crunchy salad leaves
- Burger patty
- Cooked toppings (ie caramelized onions)
- Raw veggie toppings, such as tomato, pickles or onion slices if you so wish
- Additional condiments such as mustard and ketchup if using
- Top bun – lightly toasted with a spread of mayo
This honey and truffle burger with brie is so full of flavor that I went light on the toppings and condiments, but this handy guide should help you through all your burger builds!
Top Tips to make the perfect burger
I mean, who am I to tell you what makes the perfect burger, we all have different tastes. But….as previously noted, I am a burger connoisseur, so here’s my top tips!
- High quality ground beef – if you grind your own beef, one hundred million stars to you! If not, buy the best quality ground meat you can. Grass fed, local, antibiotic free, oh, and not lean…
- Season your meat well – seasonings such as salt, pepper and herbs will make your burgers sing.
- Don’t over mix your ingredients – once your burger ingredients are combined, stop mixing! IMMEDIATELY!
- Let your burgers rest – once you have made your patties, let them rest for at least 20 minutes in the fridge to let the flavors come alive.
- Let your burgers come to room temperature – before cooking your burgers, let them come up to room temperature.
- Don’t press the burgers when cooking them – keep all that juicy and tasty fat in there!
- Let the cheese melt on the burger – because, gooey cheese…
- Use a high quality bun – brioche and sourdough are my favorites.
- Use fresh toppings – no one likes limp lettuce.
More tasty burger recipes for you to try!
Seriously Delicious and Tasty Turkey Burgers by The Kitchen Magpie
I love hearing from you!! If you have tried this honey and truffle burger with brie, be sure to scroll down, give it a star rating and let me know what you thought!
Honey and Truffle Burger with Brie
To make the caramelized onions
- 2 small red onions
- 1 tsp sugar (brown sugar is best, but whatever you have will work)
- salt and pepper (to taste)
- 1 tbsp vegetable or canola oil
For the burger patties
- 15 ounces ground beef
- 2.5 ounces panko bread crumbs
- 1 egg
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 0.5 teaspoon salt
- 3 tablespoons black truffle oil
- 3 tablespoons runny honey
To make the truffle mayonnaise
- 6 tablespoons mayonnaise
- 1 teaspoon black truffle oil
To build the burger
- slices of brie
- 4 burger buns (brioche or sourdough are my favorites)
- romaine lettuce
Make the onions
- Heat the oil in a frying pan on a medium/ high heat.
- Slice the onions thinly and place in the pan with the sugar and a pinch of salt and pepper.
- Stir occasionally. It will take about half an hour for the onions to cook. When they are done, put to one side.
While the onions are cooking, make the burgers
- Add all of the burger ingredients to a bowl. Using your hands, mix the ingredients together. Don't over mix! Roll the mixture into a ball.
- Cut the ball into four, and shape the patties, again, don't overwork them. Lightly cover them, and put them in the fridge for at least twenty minutes.
Make the truffle mayonnaise
- Mix the mayo and truffle oil together. Put it in the fridge until ready to use.
Cook the burgers
- Before cooking the burgers, take them out of the fridge and allow them to come to room temperature.
- Heat a little oil in a frying pan on a medium to high heat, when the oil is hot, add the patties (two at a time if you have a small pan).
- Cook one side of the patties for around 4 to 5 minutes and flip - they shouldn't be too dark when you flip them over, as you will be cooking this side again.
- After another 5 minutes, flip again, this time the flipped side should be darker.
- Add the caramalized onions and then the slices of brie to the top of the burgers and cover the pan with a lid to help the cheese melt. This will take about another 4 or 5 minutes.
Build your burgers
- Toast the flat sides of your burger buns - not to toast, but so they have a little crisp to them. Spread the truffle mayo over each burger half.
- Add some romaine lettuce on top of the burger bun and place the burger patty with the onions and cheese on top. Finish with the top of the bun.
- Use the best ground beef you can.
- Don't over work your burgers!
- Brioche buns are my go to for burgers.
- The truffle mayo is also great for dipping fries!
- To freeze the patties, after you shape them, layer with parchment paper and place in an airtight container.