3-Cheese Baby Burgers with Paprika-Lemon Aïoli
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
October was Zinfandel month in The Wine Club, and author Maureen Petrosky cleverly combined the spirit of football season with this great big red. And what goes better with a juicy zin than a juicy cheeseburger? Nothing! So I am sharing with you my favorite recipe from October's tailgate menu.