Brie Stuffed Burgers With Sweet Chilli Corn Salsa
  • 700g minced beef
  • 220g Brie rind removed + cubed
  • 1tablespoon worcheshire sauce
  • 4slices cooked bacon
  • 4 hamburger buns toasted
  • 1/2cup good quality mayo
  • 1tablespoon fresh lemon juice
  • 2tablespoons Thai Sweet Chili Sauce
  • 2tablespoons fresh basil chopped
  • pinch of salt + pepper
  • 2 ears grilled corn
  • 1 peach diced
  • 4-8 cherries pitted + diced
  • 1 jalapeno seeded + diced
  • juice of half a lemon
  • 1/3cup fresh basil chopped
  • pinch of salt
  1. To make the burger patties, form 4 patties and flatten slightly. pull away some meat from the middle of each pattie and add some cubes of brie. Form the patties over the brie and then flatten slightly to a burger. You should end up with the brie in the centre of the meat so it doesn’t escape when grilling.
  2. Drizzle each patty with worcheshire sauce. Cover and place in the fridge while you prepare the mayo and salsa.
  3. To make the mayo: combine the mayo, lemon juice, sweet Thai chilli sauce, basil and a pinch of salt + pepper. Mix to combine. Keep covered in the fridge until ready to serve.
  4. To make the salsa: add the corn, peach, cherries, jalapeno, lemon, basil and a pinch of salt to a bowl. Toss well to combine.
  5. When ready to cook the burgers, preheat the grill to medium high heat. Once hot grill your burgers until they reach your desired doneness. Just remember that these are pretty big patties and they will take a little longer to cook than most. Allow around 8 minutes per side.
  6. To serve, spread a little mayo on the bottom of your toasted buns. Top with the burger patty, bacon and then add the salsa. Add the top half of the bun and enjoy!