Pomegranate Brie Burger
4 Martin’s Sandwich Potato Rolls
1 Tablespoon Butter
1 Large Yellow Onion, sliced thin
1 Pound Ground Beef
1 Clove Garlic, minced
1/2 Cup Brie Cheese, plus extra for burger topping
Pomegranate Arils from 1 Pomegranate
1 Tablespoon Worcestershire Sauce
Salt and Pepper, to taste
1 Cup Pomegranate Juice
1 Tablespoon Cornstarch
2 Tablespoons Water
Heat large skillet over medium heat. Add butter. Once melted, add onion slices and cook, stirring only a few times for about 5-8 minutes until golden brown and caramelized.
While onions cook, combine ground beef, garlic, brie, 1/2 cup of the pomegranate arils, Worcestershire sauce, salt and pepper in large bowl. Mix together well and form into 4 patties.
In large skillet over medium-high heat, place patties in skillet and cook for about 4-5 minutes per side, until internal temperature reaches 160 degrees. Transfer burgers to plate and loosely cover.
Add pomegranate juice to same skillet.
Whisk together cornstarch and water in small bowl then pour into skillet, whisking constantly.
Cook juice down until reduced by about half and thickened. Add remaining pomegranate arils to skillet and stir. Remove from heat and set aside.
Assemble burgers by placing arugula on bottom bun, then burger, then caramelized onions, pomegranate sauce, extra brie cheese, more arugula and then top bun.
Recipe adapted from: https://www.runningtothekitchen.com/pomegranate-feta-bison-burgers