Make your own gourmet burger at home topped with creamy brie and grilled and crispy pancetta.
1 slice sandwich bread, crusts removed and torn into pieces
3 tablespoons dry red wine (you can also use beef stock or milk)
3 tablespoons finely chopped chives
2 garlic cloves, finely minced
Freshly ground black pepper
600 to 650 g lean ground beef
In a large bowl, mash together the bread and wine and set aside for five minutes to allow the bread to break down. Stir in the chives and garlic and season very well with pepper. Add in the beef and, using two forks or the tips of your fingers, mix well just until combined.
Divide the mixture into four equal pieces and shape them into one-and-a-half centimeters thick patties. Transfer to a plate or small sheet pan and place in the fridge to chill for while you preheat the grill.
Heat your grill too high and lightly grease the grates.
Drizzle the onion slices with olive oil and season with salt and pepper, being careful to keep the rings of the onion together.
Season the surface of the burgers well with salt and place them on the grill along with the onions. Cook the burgers and onions for three to four minutes on the first side until char marks appear. Flip and continue to grill until the burgers are cooked through and the onions are slightly softened and charred.
Remove the onions from the grill and divide the camembert over the burgers. Close the lid of the grill and allow the cheese to melt for 15 to 30 seconds. Set the burgers aside to rest for five minutes.
Meanwhile, add the pancetta to the grill and cook for three to five minutes, flipping frequently, until crisp. If you like buttery toasted buns, spread the buns with butter and toast on the grill until golden.
To assemble, spread the bottom of each bun with mustard and top with a piece of lettuce. Add on the camembert-topped burgers, add on the crisp pancetta, and divide over the grilled onions. Enjoy!