Brie Burger

Ingredients for 2 servings:

• 100 g mayonnaise
• 2 garlic cloves
• 1 ½ tsp Dijon mustard
• 1 pinch of salt
• 3 tsp lemon juice
• e.g. parsley
• e.g. chives
• 4 burger buns
• 400 g minced beef
• 180 g Brie(s)
• 300 g mushrooms, brown
• e.g. lettuce leaves
• 1 tbsp brown sugar
• salt and pepper

Instructions

Working time approx. 30 minutes; Rest period approx. 1 day; Cooking/baking time approx. 20 minutes; Total time approx. 1 day 50 minutes

To make the garlic and herb mayonnaise, first peel the garlic and crush it in a mortar, garlic press, or similar. Then combine all of the mayonnaise ingredients in a bowl and season well with the specified spices and herbs. The mayonnaise can be used immediately, but will taste much more intense if refrigerated overnight. Cut the Brie into slices about 0.5 cm thick. Wash the lettuce. Clean and slice the mushrooms. Then sauté them in a little butter until all the liquid has evaporated. Season lightly with salt and pepper. Then add the brown sugar and let it caramelize over medium heat. Form the ground beef into 100 g patties and season on both sides with salt and pepper. Then fry on both sides until the desired degree of browning is achieved. Top the finished patties first with the caramelized mushrooms, then with the Brie, and bake briefly in the oven or, alternatively, in a pan with a cheese dome. The cheese should melt slightly. In the meantime, toast the buns slightly. Then spread the garlic and herb mayonnaise on the top and bottom. Finally, assemble all the components as follows: On the underside of the bun with the garlic and herb mayonnaise, layer the lettuce, then the patty with the caramelized mushrooms and the Brie, then place the garlic and herb mayonnaise on the top half of the bun. Serve with fries or potato wedges. If you make a little extra mayo, you can also use it as a dip.