Brie and Fig-Stuffed Burger



  • 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.

2. Brush the burgers with vegetable oil and grill over high heat, flipping once, until the cheese is melted and the burger is cooked to medium rare, 4 minutes per side.

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.


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