Ingredients
Units
Scale
- 5 cloves garlic
- 1 1/2 cups olive oil
- 1 pound ground sirloin beef
- 1/4 pound ground pork
- Salt and freshly ground pepper
- 1 red onion, sliced 1/8-inch thick
- 1 cup apple cider vinegar
- 1/4 cup mayonnaise
- Salt and freshly ground black pepper
- 10 ounces brie cheese, sliced into 4 thin pieces
- 4 pretzel rolls
- 1 bunch upland cress
Instructions
- Put the garlic cloves and the 1 cup of olive oil in a small saucepan and simmer on low heat for about 20 minutes or until the garlic is soft. Lift the garlic from the oil, using a slotted spoon. Transfer the garlic to a blender, add the mayonnaise and blend for 2 to 3 minutes until smooth. Spoon into a small container and refrigerate until needed. The mayo can be refrigerated for up to 5 days.
- Mix the sirloin and pork together and season with salt and pepper. Form into 4 patties, each about 1/2-inch thick. Refrigerate until ready to grill.
- Put the onions in a bowl and add the vinegar and the remaining 1/2 cup of olive oil. Season to taste with salt and pepper. Let the onions marinate for at least 30 minutes but if possible for 8 to 10 hours or overnight. (The longer the better!)
- Prepare a charcoal or gas grill so that the heat is medium-high.
- Gently put the onions on the grill and cook for 3 minutes on each side. Turn them carefully so that they don't slip between the grilling grates.
- Put the burgers on the grill alongside the onions and grill for 7 minutes. Turn them over and grill for 7 minutes longer, or until cooked through. Three minutes before the burgers are done, lay the brie on the burgers to give it time to melt.
- Spread the mayonnaise on both sides of the buns. Top with a cheeseburger and then garnish with the onions and cress. Serve immediately.
- Category: Main
- Cuisine: American
