Dinner

Homemade Brie Burgers Recipe

ByBen Miller November 10, 2025November 10, 2025

Introduction

These homemade brie burgers offer a delicious twist on the classic beef patty by adding creamy brie and aromatic basil. Perfect for a flavorful weekend meal, they combine juicy minced beef with rich cheese and tangy sundried tomatoes for a gourmet burger experience.

The image shows three small burgers on a white plate placed on a white marbled surface. Each burger has three visible layers inside the bun: fresh green arugula leaves at the bottom, a thick grilled beef patty with a dark brown charred texture in the middle, and two slices of red tomato between the arugula and the patty. The buns are light golden brown with a soft crust. Each burger also has small pickle slices peeking out from the sides. The photo taken with an iphone --ar 4:5 --v 7

Ingredients

500g lean top-quality minced beef, preferably freshly minced
1 small onion, grated
2 tsp Worcestershire sauce
4 large basil leaves
50g brie, cut into 4 slices
2 sundried tomatoes in oil, halved
Salad leaves, cornichons, and sliced tomatoes, to serve

Instructions

Step 1: Remove the minced beef from the fridge 30 minutes before cooking to reach room temperature. Place it in a bowl and mix in 1 tsp sea salt, pepper, the grated onion, and Worcestershire sauce. Use clean hands to mix thoroughly.
Step 2: Divide the meat mixture into 4 equal balls. Wrap a basil leaf around each slice of brie. Press the brie and a halved sundried tomato into the centre of each meat ball and reshape into flat patties about 1½ cm thick.
Step 3: Preheat your grill for 5 minutes and position the rack at the highest level. Place the burgers evenly on the grill rack under the hottest part.
Step 4: Brush the burgers with oil from the sundried tomatoes and season with a little salt and pepper. Grill the first side for 3 minutes for medium-rare or 5 minutes for well done.
Step 5: Turn the burgers over, brush with more oil, season again, and grill for the same amount of time on the other side.
Step 6: Remove the burgers from the grill and allow them to rest for 3 minutes before serving. Serve in a crusty bun with salad leaves, cornichons, sliced tomatoes, and your favorite relish.

Tips & Variations

To keep the cheese inside the patties, make sure to seal the edges well after adding the brie and sundried tomato.
For extra flavor, add a pinch of smoked paprika or chili flakes to the meat mixture.
If fresh basil isn’t available, try substituting with fresh spinach or arugula for a different but delicious twist.

Storage

These burgers are best enjoyed fresh off the grill. If you have leftovers, store cooked patties in an airtight container in the fridge for up to 2 days. Reheat gently in a pan over low heat or in the microwave until warm, being careful not to overcook the cheese inside.

How to Serve

Three burgers are shown on a white plate, with each burger having four layers. The bottom layer is a white bun, topped with green arugula leaves, followed by slices of red tomato, and the main thick, dark brown grilled beef patty. The top bun is light golden-brown with a slightly rough texture. Two burgers have pickles placed on the plate near them on the right side, while the front burger also has pickles under the arugula. The background is a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use another type of cheese instead of brie?

Yes, soft cheeses like Camembert or creamy goat cheese work well as alternatives to brie, providing a similar melt and flavor.

How do I prevent the cheese from leaking out during cooking?

Make sure to wrap the cheese tightly with the basil leaf and fully encase it within the meat. Press and seal the edges firmly to help prevent leaks while cooking.