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Bison Burgers with Brie, Bacon, and Caramelized Pears


Bacon and brie improve anything — especially a juicy burger on a crusty bun, topped with peppery arugula. Oh, and did we mention sliced pears caramelized in bacon fat?

When the burger was almost finished cooking, I piled the patties with lots of brie cheese, covered and waited for them to melt it into a gooey oblivion. Here’s a little trick I learned from Bobby Flay, before you cover the burgers, pour a couple tablespoons of water into the grill pan, it will help to melt the cheese quick, and give the burgers a little bit extra moisture. I then stacked the patties on a toasted bun covered in a little mayo and arugula, then topped them off with the bacon and caramelized pears.

Get the recipe on Cooking for Keeps

Photo by Cooking for Keeps

Rebecca Haley-Park

Rebecca Haley-Park is culture's Editor and resident stinky cheese cheerleader. A native New Englander, she holds a BFA in creative writing from University of Maine at Farmington.