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Brie and Cranberry Burger

Brie and Cranberry Burger
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If you like things with a kick, add a teaspoon of horseradish to the spread.

  • fresh buns
  • 2/3 pound
    grass-fed beef
  • 1/2 cup
    sliced scallions
  • 1/3 cup
    dried cranberries, soaked in hot water
  • 4 slices
    brie, preferable goat's milk brie
  • 2-4 full leaves
    butter lettuce, or any soft green of choice
    dijon mustard
  1. Put the cast iron skillet in the oven at 400°F to heat through. This step is not necessary if you are using any other pan/skillet.
  2. Divide the beef in to 1/3 lb patties, and shape them to be about ½” thick. Keep in mind that they will shrink in quite a bit when cooked. Sprinkle with salt and pepper on both sides.
  3. Drain the cranberries and mix with the scallions, set aside.
  4. Heat the pan over medium-high heat on the stove. If it is cast iron coming from the oven, you can start working right away. Otherwise, add about 1 teaspoon grapeseed oil and allow it to heat up a couple minutes. Add one patty at a time, sear on one side for 4 minutes, or until you see the edges of the patty begin to brown and shrink up a bit. In the meantime, put your buns in the toaster or toaster oven. Flip the burger, and cook for another 2-3 minutes.
  5. Add the brie and let it melt a minute before you remove the burger. Test the firmness of the center of the burger to gauge its doneness (Close your hand into a light fist; poke the meaty party between your index finger and thumb, that’s about medium).
  6. Cover with foil and allow it to sit for two minutes. ** This timing yields a medium cooked burger in a hot cast iron pan. Vary your timing if you prefer it cooked more or less.
Nutritional Information

Makes: 2
  • Calories308
  • Cholesterol114.1 mg
  • Fat10.0 g
    • Saturated fat4.5 g
  • Sodium99.8 mg
  • Protein39.9 g
* Nutritional Guidelines based on the USDA's MyPlate Standards.
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