When it comes to burgers, you've gotta love 'em loaded: piled high with umami-packed toppings like melted cheddar and ripe summer tomatoes. But when grilling for a hungry crowd who's been drinking and mingling for a bit, assembling multiple teetering, multilevel burgers can become an organizational snafu.
To streamline the process, think about stuffing, not topping, your patties: Here, flavorful cheese and fruit are packed into the meat ahead of time, cutting down on prep time during your party. Plus, your guests will dig the surprise of oozy Brie hidden inside an ordinary-looking burger. Get wild with other cheesy combos—just be sure to pinch the burgers well to prevent any stuffing spillage.
For more summer entertaining recipes, go to "Dine 'til Dusk."
Brie-and Fig-Stuffed Burgers
Recipe from the Tasting Table Test Kitchen for Crate and Barrel
Yield: 4 burgers
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
1½ pounds ground beef
Salt and freshly ground pepper
4 ounces Brie, rind removed and cheese cut into 4 slices
¼ cup fig preserves, divided, plus more for serving
2 tablespoons vegetable oil
4 brioche hamburger buns, split and toasted
Dijon mustard, for serving
Mayonnaise, for serving
Tomato slices, for serving
Arugula, for serving
1. Light a grill. Season the ground beef with salt and pepper, and form into eight 4-inch patties. Place a slice of Brie over half of the patties and spread 1 tablespoon of fig preserves over each slice of Brie. Top with the remaining 4 patties, pinching at the edges to seal.
3. Arrange the bottoms of the toasted buns on a platter and slather with fig preserves, Dijon and mayo. Top with a burger, tomato slices, lettuce and the remaining tops of the buns, then serve.
Crate and Barrel provided the products featured here and sponsored this post.