Brie Stuffed Burgers with Grilled Corn and Peach Salsa

I don’t know how I’m writing about burgers after the amount I ate over 4th of July weekend. It’s hilarious after we gorge ourselves over a holiday, the following week we are all of a sudden health nuts. I’ve been downing lemon water by the gallons, not eating carbs, and warding off alcohol. But who am I kidding.. the 4th was on Monday and I’m going to happy hour today. ha!  I hope everyone enjoyed their holiday by surrounding themselves with family and friends, sparklers, flag shaped foods, and all things red, white, and blue. When I think of  the 4th, I think of Flagler Beach in Florida where I’ve spent every July for most of my life. The day is always spent lounging on the beach and playing in the waves before heading up as the sun is setting with salty hair and sandy toes to eat bbq. It’s honestly the best. To keep with the family traditions, Thomas and I made baby backs one night with all sides you can image related to bbqing and burgers the next. Not just any burgers though. They were gooey oozy brie stuffed burgers with grilled corn and peach salsa made from produce from the farmer’s market. It doesn’t get much more drool worthy than that. I also got the fluffiest and butteriest of buns from the Pearl Bakery stand at the PSU farmer’s market. I originally saw this burger made by Tieghan over at Half Baked Harvest and I instantly wanted to give them a try. Happy grilling everyone!

Brie Stuffed Burgers with Grilled Corn and Peach Salsa

Recipe from Half Baked Harvest 

-1½ pounds ground beef
-6-8 ounces Brie, rind removed if desired + cubed
-1 tablespoon Worcestershire sauce
-4 slices cooked bacon (optional)
-4 hamburger buns, toasted

Sweet Chili Mayo
-½ cup good quality mayo
-1 tablespoon fresh lemon juice
-2 tablespoons Thai Sweet Chili Sauce (I added a little extra)
-2 tablespoons fresh basil, chopped
-pinch of salt + pepper

Grilled Corn Salsa
-2 ears grilled corn
-1 peach, diced
-4-8 cherries, pitted + diced (optional)
-1 jalapeno, seeded + diced
-juice of half a lemon
-1/3 cup fresh basil, chopped
-pinch of salt

What to do
For the burgers, Half Baked Harvest uses a burger press, but since i’m sure a lot of people don’t have one of those I’ll share the good old fashioned way! I put my beef in a large mixing bowl and seasoned with salt and pepper. I grabbed a pretty big handful, split it in two and flattened them each out. On one half, place the brie cheese right in the middle and then put the other half of the patty on top. Crimp the sides and flatten out to make sure the brie is tucked away in there good 🙂 Drizzle each patty with Worcestershire sauce. Cover and place in the fridge while you prepare the mayo and salsa.
To make the mayo: combine the mayo, lemon juice, sweet Thai chili sauce, basil and a pinch of salt + pepper. Mix to combine. Keep covered in the fridge until ready to serve.
To make the salsa: add the corn, peach, cherries (if using), jalapeno, lemon, basil and a pinch of salt to a bowl. Toss well to combine.
When ready to cook the burgers, preheat the grill to medium high heat (Thomas is always the grill master, so I don’t partake in this part much). Once hot, grill your        burgers until they reach your desired doneness. To serve, spread a little mayo on the bottom of your toasted buns, top with the patty, and then the salsa! Enjoy 🙂

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