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BRIE & POMEGRANATE PICKLED ONION BURGER Recipe

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BRIE & POMEGRANATE PICKLED ONION BURGER

Ingredients

  • PICKLED RED ONIONS
  • 1 medium red onion, thinly sliced
  • 118 mL apple cider vinegar
  • 118 mL warm water
  • 59 mL Monin Pomegranate Syrup
  • 7 mL Kosher salt
  • BURGERS
  • 680 g 80%-lean ground beef chuck
  • 30 mL olive oil Kosher salt and freshly ground black pepper, to taste
  • 4 burger buns
  • 30 mL butter, melted
  • 336 g brie, sliced thick
  • 255 g mayonnaise

Instructions

  1. PICKLED RED ONIONS
  2. Combine vinegar, water, Monin Pomegranate Syrup, and salt in a medium bowl. Whisk together until salt is fully dissolved.
  3. Place onions in a jar or bowl.
  4. Pour vinegar mixture over the onions and let sit at room temperature for at least 1 hour. (If timing allows, cover jar or bowl and place in refrigerator for 1 day to let flavours fully develop.)
  5. Pickled onions will last for a few weeks stored in the refrigerator.
  6. BURGERS
  7. Prepare grill or flat grill for medium-high heat.
  8. Form ground beef into four patties on baking sheet lined with waxed paper. Fatten patties so they are slightly larger than diameter of buns. Drizzle patties with a little oil and sprinkle with salt and pepper.
  9. Grill patties, oiled-side-down, until browned on bottom, about 3 minutes. Turn patties over and top with cheese. Cook 3 to 4 minutes longer for medium-rare doneness. If necessary, close grill to help melt cheese.
  10. Brush cut sides of buns lightly with butter and grill, oiled-side-down, until lightly toasted, about 1 minute.
  11. Remove buns and burgers from grill and allow burgers to rest for 3 minutes.
  12. Assemble burgers:
  13. Liberally spread mayonnaise over bun tops and bottoms.
  14. Mound a generous amount of pickled red onions on the bottom bun.
  15. Place burgers atop red onions.
  16. Top with bun crown and serve immediately.
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