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 former editor and resident stinky cheese cheerleader. A native New Englander, she holds a BFA in creative writing from University of Maine at Farmington.
