2 tbsp. olive oil Kosher salt and freshly ground black pepper, to taste
4 burger buns
2 tbsp. butter, melted
12 oz. brie, sliced thick
1 cup 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 flavors 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 6-ounce 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.
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Hope you’re thirsty!
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