dried cranberries, soaked in hot water
brie, preferable goat's milk brie
2-4 full leaves
butter lettuce, or any soft green of choice
- 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.
- 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.
- Drain the cranberries and mix with the scallions, set aside.
- 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.
- 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).
- 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.
From www.foodily.com with permission. © 2010-2012 Foodily.com, Inc.
For more recipes go to