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
PICKLED RED ONIONS
Combine vinegar, water, Monin Pomegranate Syrup, and salt in a medium bowl. Whisk together until salt is fully dissolved.
Place onions in a jar or bowl.
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.)
Pickled onions will last for a few weeks stored in the refrigerator.
Prepare grill or flat grill for medium-high heat.
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.
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.
Brush cut sides of buns lightly with butter and grill, oiled-side-down, until lightly toasted, about 1 minute.
Remove buns and burgers from grill and allow burgers to rest for 3 minutes.
Liberally spread mayonnaise over bun tops and bottoms.
Mound a generous amount of pickled red onions on the bottom bun.
By creating an account with our store, you will be able to move through the checkout process faster, store multiple shipping addresses, view and track your orders in your account and more.
Hope you’re thirsty!
Content applies to Canada shipping addresses only
At Monin, we respect your privacy and take protecting it seriously. We’re looking forward to sending you news and updates via email. Your personal details are very important to us and will always be treated with care. Monin will not send or share any of your personal information with any other companies for marketing purposes. To join our marketing list, tick the box. You can unsubscribe at any time. Read the full privacy. here.