Everyone is ushering in the fall season with talk of pumpkin flavored treats and hearty soups. That talk isn’t a bad thing – count me as one of the guilty ones – but there are other ways to ease ourselves into the cooler weather. This burger may be just the thing.
We usually associate burgers with warm weather …the way they’re typically topped off with fresh greens and sliced ripe tomatoes. On this one, forget about the typical toppings. We’ll be pairing our burger with caramelized slices of apple and onion. And don’t forget about the creamy Camembert topping. The perfect fall combo.
You can do this in whatever order works for you. I like to get my burgers grilled along with the hamburger buns. Then gently reheat them when I’m ready to assemble the deliciousness.
Let’s work on the flavorful toppings…
If you especially love the flavor of caramelized onion on your burger, feel free to double the amount. Once these guys are golden and tender, put them aside and get those apple slices going.
That’s it. You now have all of the pieces you’ll need to put this yummy creation together.
Gather up all of the components and gently reheat the burgers. Top them off with the cheese right away so that it gets all warm and gooey.
When I stumbled upon this recipe in a recent issue of Sunset Magazine, my first impression was …o.m.g. that looks so amazing. And that looks like the perfect cool weather version of a cheeseburger. As you can see, I wasn’t too far off on my thinking.
The original recipe comes from Susan Herrmann Loomis, who runs the On Rue Tatin cooking school in Normandy. It is featured in Susan’s cookbook titled, French Grill: 125 Refined & Rustic Recipes. I may need to check out that cookbook if this is any indication of other possibilities.
camembert burgers with sautéed apples
Adapted from Susan Herrmann Loomis, as featured in French Grill: 125 Refined & Rustic Recipes.
Earthy and rich upgrade to the basic cheeseburger.
- 18 ounces ground beef (80% lean)
- 1 teaspoon fine sea salt
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon ground allspice
- 4 ounces chilled Camembert cheese with rind
- 2 tablespoons unsalted butter, divided
- 1 tablespoon olive oil, divided
- 1 small onion, thinly sliced (about 4.5 ounces)
- fine sea salt, for seasoning
- 2 medium-size tart-sweet apples, such as Pink Lady, peeled, cored & cut into 1/3" wedges (about 12 ounces)
- 4 hamburger buns, split
- mayonnaise, for assembling burger (optional)
- 2 tablespoons chopped flat-leaf parsley
Using your hands, gently mix beef with salt, pepper, and allspice. Form meat into 4 patties, slightly concave in the center and slightly wider than bun (they will shrink up). Chill patties.
Cut Camembert into 1⁄4-in. slices, then quarter slices crosswise.
Meanwhile, heat a grill to high (500° to 550°). (** see Recipe Notes) Set a medium cast-iron skillet on grill and add 1 tablespoon butter and 1/2 tablespoon oil; when butter melts, add the sliced onions. Stir, season lightly with salt, cover, and cook until onions soften and turn golden, about minutes, stirring every couple of minutes. Scoop onions into a bowl.
Add another 1 tablespoon butter and 1/2 tablespoon oil to skillet, then add the sliced apples. Cook, covered, until golden, about 3 minutes. Stir and cook until tender throughout, about 8 minutes more. Remove pan from heat, season lightly with salt, and set aside.
Reduce heat to medium-high (400° to 450°). Grill the burgers until browned, about 4 minutes. Turn and cook 2 minutes more, then top each with 2 or 3 slices cheese, cover grill, and let melt 1-2 minutes. Transfer to a baking sheet.
Toast the buns, cut side down, about 2 minutes. Transfer to another baking sheet.
Assemble burgers: Slather bottom sides of buns with mayonnaise if you like. Divide apples among bottom halves of buns. Top with burgers, cheese side up, then the onions. Sprinkle with parsley if you like, then add bun tops. Enjoy immediately.
** Alternatively, the onion and apple slices can be sautéed on the stovetop in a medium-size saucepan.
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