Ingredients
2 pounds ground beef chuck (15% fat)
Sea salt and freshly-ground black pepper
4 cloves garlic, finely minced
1 wedge Roquefort cheese, room temperature
1 wedge Brie, room temperature
Extra virgin olive oil
6 Kaiser or ciabatta rolls, split
Garnish: Tomato, Vidalia onion and lettuce
Mayonnaise
Salt and pepper to taste
Preparation
Preheat the grill. In a bowl, mix the beef, salt, pepper and minced garlic. Form 6 (3-ounce) patties using a scoop for measure. Push the patties down in the center to make an indent to hold the Roquefort. Place a little chunk of cheese in the indent, top with a small chunk of Brie, and add a good twist of black pepper. Take another 3 ounce scoop of beef, make it flat in your hand, and place on top of the other half. Seal the patties together around the edges, cover, and refrigerate until ready to grill. Heat charcoal grill to medium-high heat. Place burgers over direct heat and cook 7 to 8 minutes, turning once, for medium rare; 8 t0 10 minutes for medium-done. Meanwhile, split the rolls in half and pull out some of the soft centers to make a space for the burgers. Drizzle lightly with olive oil and place, cut side down, on the grill and lightly toast.
Place the burger on the bottom half of roll, add sliced tomato, onion, lettuce and salt and freshly-ground pepper to taste. Spread top half of roll with mayonnaise, put in place over lettuce, and serve.
