Sweet and savory flavors come together in this burger, which features a homemade onion Italian agrodolce sauce. Topped with bacon, brie and leafy greens, it offers one-of-a-kind flavors..
1 ½ pounds ground beef divided into 4 patties (about 6 oz each)
1 teaspoon smoked paprika
½ teaspoon garlic powder
½ teaspoon salt
½ teaspoon freshly ground black pepper
8 slices brie cheese
2 tablespoons unsalted butter
4 burger buns, such as brioche, pretzel, pumpernickel
8 slices bacon, cooked according to package directions
2 tablespoons Agrodolce (recipe below)
4 handfuls leafy greens, such as radicchio, bibb, arugula or spinach
2 tablespoons olive oil
½ cup red onions, diced small
2 teaspoons mustard seed
1 garlic clove, minced
¼ cup sun dried tomato, diced
⅓ cup dried golden raisins, soaked in warm water, drained
2 tablespoons water
¼ teaspoon crushed red pepper
4 tablespoons balsamic vinegar
1 teaspoon brown sugar
½ teaspoon salt
- For the burgers, flatten each patty into a round, about ¾ inch thick. Combine all seasonings and dust each side of burger patties. Chill for 30 minutes or until needed.
- Cook the burgers for 3 to 5 minutes on each side, until Instant read thermometer reads 150°F -160°F (medium-well to well done). Top each burger with 2 slices of cheese and remove from the heat.
- Butter and toast the buns, cut sides down.
- Assembly: Spread the bottom buns with mayo, top with the greens, add the burgers with cheese, add 2 slices of bacon then spoon on about 2 tablespoons Agrodolce. Top with the bun lids and serve.
- To make the agrodolce, heat the oil, onions and mustard seeds in a frying pan over a medium heat and cook until translucent. Add garlic and cook another minute, add raisins, sun dried tomato and water. Reduce heat and add the rest of ingredients and simmer until sauce thickens and fruit is plump.
- Remove pan from the heat and taste. There should be sweet, sour, heat and salt. You can adjust seasonings to your taste.
- Allow to cool and put into container.