Beef burgers stuffed with brie and sun-dried tomatoes

Name: Beef burgers stuffed with brie and sun-dried tomatoes
Prep time: 25 min
Cook time: 10 min
Total time: 35 min
Yield: 4
Cuisine: Québécoise
Ingredients: 350 g (12 oz) Alexis de Portneuf brie (or other local brie), rind removed, cut into cubes; 6 tbsp (90 ml) sun-dried tomatoes in oil, lightly drained and finely chopped; 800 g (1 ¾ lb) medium-lean ground beef; 4 brioche hamburger buns, lightly buttered; Salt and freshly ground pepper; Lettuce leaves; Tomato slices; 8 thick slices of cooked and very crispy bacon; Dill pickle slices; Ketchup; Dijon mustard; Whole grain mustard (optional)

Preparation 25 min
Cooking 10 min
Servings 4
Freezing I do not suggest

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Burgers

350 g (12 oz) Alexis de Portneuf brie (or other local brie), rind removed, cut into cubes
6 tbsp (90 ml) sun-dried tomatoes in oil, lightly drained and finely chopped
800 g (1 ¾ lb) medium-lean ground beef
4 brioche hamburger buns, lightly buttered
Salt and freshly ground pepper

Toppings

Lettuce leaves
Tomato slices
8 thick slices of cooked and very crispy bacon
Dill pickle slices
Ketchup
Dijon mustard
Whole grain mustard (optional)

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Preparation

In a bowl, put the brie cubes and sun-dried tomatoes, then season generously with salt and pepper. Mix gently and place in the freezer while you prepare the meat. A nearly frozen brie will stay in place longer during cooking.
Divide the ground beef into 8 equal portions and flatten each into a thin patty about 11 cm (4½ in) in diameter.
Remove the brie-tomato mixture from the freezer and distribute about 3 tbsp in the center of 4 patties, leaving a good inch of meat all around. Resist the temptation to put more. Too much stuffing = patty that opens up.
Cover with the 4 other patties and firmly pinch the edges of the layered patties to seal them well, as if you were closing a turnover. Season with salt and pepper on each side.
Preheat the barbecue to maximum power, then reduce to medium power. Generously oil the grate.
Place the patties on the grate and cook 5 minutes on each side without moving them, or until the meat has lost its pink color and the juices that escape are clear.
During the last minute of cooking, grill the buttered brioche buns, cut side down, directly on the grate.
Build the burgers by putting the lettuce FIRST on the bun (it prevents the tomato from soaking the bun), then a tomato slice, the stuffed patty, bacon, pickles and condiments of your choice.