- 9 to 12 pounds [4 to 5.5 kg] ground beef, shaped into 24 [6 to 8-ounce / 170 to 227 g each] patties
- Salt and ground black pepper, to taste
- 1 1/2 pounds [680 g] Brie cheese, sliced
- 24 walnut buns, split
- 24 whole wheat buns, split
- 24 fried crisp bacon slices, drained
Garlic Dijon Mustard Mayonnaise
- 3 cups [750 mL] mayonnaise
- 1/2 cup [125 mL] Dijon mustard
- 2 tablespoons [30 mL] minced garlic
Caramelized Onions
- 1/2 cup [125 mL] olive oil
- 3 pounds [1.4 kg] onions, sliced
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- To prepare garlic Dijon mustard mayonnaise, into a bowl, mix together mayonnaise, Dijon mustard and minced garlic until thoroughly blended.
- Cover and refrigerate.
- To caramelize onion slices, into a large cook onions slices in hot olive oil stirring over low heat until caramelized.
- Cover and keep hot.
- To serve, broil or grill needed beef patties to a 157°F [70°C] internal temperature.
- Salt and pepper.
- Top each patty with 2 slices, about 1 ounce [28 g], Brie cheese and melt cheese under salamander.
- Spread 1 tablespoon [15 mL] garlic Dijon mustard mayonnaise on each cut side of each bun.
- Top bottom bun half with beef patty.
- Top with 1 drained crisp slice bacon, 1/2 ounce [14 g] of caramelized onion slices, and bun top.
- Serve onto individual plates, along with remaining garlic Dijon mustard mayonnaise into a small serving bowl.
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