Melted brie, a sticky red wine onion chutney and a juicy beef patty. This brie burger is the one I make when a burger needs to feel like more than a burger.
The onions do the heavy lifting. They cook down slowly with red wine, brown sugar and thyme until the liquid has gone and what’s left is glossy, jammy and just sweet enough. That sweetness is what the brie burger needs, because brie on its own can sit heavy and flat. Together they balance, with the thyme keeping it earthy and stopping the whole thing from tipping into dessert. Toasted brioche buns, a handful of peppery rocket, and you’re done.
I developed this one for De Grendel Merlot, using the wine in the onions and pouring the same bottle alongside. The plummy notes in a Merlot suit caramelised onions particularly well, and drinking what you cooked with is never a bad rule.
Make the onions ahead
The onions take about 25 minutes, and they keep beautifully, so make them a day or two before, and the burgers come together in ten minutes flat.
They also freeze well, and they’re good on far more than burgers. Steak sandwiches, a cheese board, folded through mashed potato, on top of a tart.
Why the wine goes in twice
Adding the wine in two stages, rather than all at once, gives you deeper flavour and better texture. The first addition deglazes the pan and lifts everything stuck to the bottom. The second one reduces down around the sugar and turns the onions sticky rather than wet.
Wet onions will soak into your bun. Keep cooking until the pan is dry and the onions hold their shape on a spoon.
Melting the brie
Don’t cook the patties all the way through before adding the cheese. Take them to about three-quarters done, lay the brie over the top, then cover them so the trapped heat melts the cheese while the patty finishes.
A lid on the pan works, or a minute or two under a hot grill, or a quick blast in the air fryer. Whichever you use, watch it. The window between melted brie and an overcooked patty is short.
Tips and swaps
Use a mix of white and red onions if you have both, or all of one. Red onions give you a slightly sweeter, more purple chutney.
Merlot suits the sweetness of the onions, but a Shiraz or a Cabernet will do the job.
I use Brie, but Camembert works, and blue cheese is excellent if you want something sharper against the sweet onions.
Brioche burger buns are my favourite for these brie burgers for the softness and slight sweetness, though a good seeded roll holds up better on a braai.
Frequently Asked Questions for Brie Burger
Can I make the caramelised onions in advance?
Yes, and I’d recommend it. They keep in an airtight container in the fridge for up to a week, and they freeze for up to three months. Warm them slightly before building the burgers.
What red wine should I use?
Any dry red you’d happily drink. I used a Merlot, whose plummy fruit works well with the sweetness of the onions, but Shiraz or Cabernet Sauvignon are both good.
Can I cook these on a braai?
Promoted
Don’t miss out on today’s trending deals!
Join thousands of users enjoying exclusive benefits right now.
Yes, and they’re very good that way. Make the onions on the stove beforehand, grill the patties over the coals, and melt the brie by covering them with a metal bowl or foil for the last minute.
Why are my onions watery rather than sticky?
The liquid hasn’t cooked off yet. Keep going over a low heat and stir now and then. You want the pan dry and the onions holding together, which takes longer than you think.
Can I use a different cheese?
Camembert behaves almost identically. Blue cheese gives you a sharper burger that stands up well to the sweet onions. A good melting cheddar works too, though you lose the creaminess that makes this one what it is.
Is the alcohol cooked off?
Nearly all of it. The wine reduces right down over about 20 minutes of cooking, leaving the flavour behind. If you’d rather avoid it altogether, use a splash of balsamic vinegar and a little water instead.
Red wine caramelised onions
- 3 onions thinly sliced (a mix of white and red, or all one colour)
- 3 Tbsp olive oil
- 250 ml 1 cup / 8.8 fl oz red wine
- 3 Tbsp brown sugar
- 4 sprigs thyme leaves picked and roughly chopped
- Salt and black pepper
Brie burgers
- 4 burger buns buttered on the cut sides
- 4 beef burger patties of your choice
- 200 to 250 grams 7 to 9 oz brie, sliced
- Fresh rocket or other greens of your choice, to serve
-
Heat the oil in a pan and fry the onions over a low heat for about 15 minutes, until soft but not browned.
-
Add three-quarters of the red wine to deglaze the pan, and cook until the liquid has evaporated.
-
Add the sugar, thyme, salt and pepper, and cook for another 5 minutes.
-
Add the remaining wine and keep cooking and stirring until the liquid has cooked off and the onions are sticky. Set aside.
-
Cook the burger patties until they’re about three-quarters done to your liking, and toast the buttered buns, cut side down.
-
Lay the brie over the patties and cover them to melt the cheese while they finish cooking. Put a lid on the pan, slide the patties under a hot grill for a minute or two, or give them a quick blast in an air fryer until the cheese melts. Take care not to overcook them.
-
To build the burgers, place a handful of rocket on each bottom bun, add a brie-topped patty, pile on the onions and finish with the top bun.
Storage: keep the onions in an airtight container in the fridge for up to 1 week, or freeze for up to 3 months. Built burgers don’t keep, so assemble them as you eat.
Reheating: warm the onions gently in a pan or in the microwave for 30 seconds before using. Leftover patties reheat best in a pan over medium heat, or in the air fryer at 180°C / 350°F for 3 to 4 minutes.
More Recipes You’ll Love
The Bloody Mary burger
A crunchy jerk fried chicken burger
Pork burger with apple & sage
Salmon burger on a black brioche bun:
Boerewors burger with avocado & pesto
Roasted mushroom burger with pesto
Caramelised Onions & Goat Cheese Tartlets
BUY MY eBOOKÂ COMFORT
 Find me on Instagram & Pinterest
Cooking Conversion Chart & Calculator
 Â