More Great Recipes: Beef

3-Cheese Baby Burgers with Paprika-Lemon Aïoli


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Member since 2014

Serves 16 mini-burgers | Prep Time | Cook Time

Ingredients

1 pound ground round
2 tablespoons minced onion
1 tablespoon Worcestershire sauce
1 teaspoon dried Italian seasoning
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 1/2 - 3 ounces Brie
4 slices Cheddar cheese, quartered
4 slices smoked Gruyère cheese, quartered
4 mini-pita bread rounds, quartered
1 recipe Paprika-Lemon Aïoli (see below)


In a bowl combine ground round, onion, Worcestershire sauce, Italian seasoning, salt, and pepper. Shape beef mixture into 16 patties. Make a thumbprint in the center of each patty. Set aside.


Roll 1/4 teaspoon Brie into a ball; repeat with the remaining Brie, making a total of 16 balls.


Preheat your grill to medium-high heat. Grill patties thumbprint sides down for 2 to 3 minutes. Flip the patties and place the Brie balls in imprints. Top each with a slice of Cheddar and a slice of Gruyère. Cover and grill for 1 to 2 minutes more or until cheese melts and the burgers are cooked through (160° F). Place each burger in a pita quarter. Serve with Paprika-Lemon Aïoli.



Paprika-Lemon Aïoli: In a food processor, combine 1 cup mayonnaise, 2 tablespoons fresh lemon juice, 3 cloves smashed garlic, 1 teaspoon sweet or smoked paprika, and 1/8 teaspoon salt. Cover and process until smooth. Makes about 1 cup.


Pairs Well With


Notes

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