You’ve never had a burger quite like The Charcuterie Burger recipe before! This gorgonzola-loaded beef patty is topped with melted brie, bacon jam, red wine-balsamic onions, and prosciutto. Served up on toasted bread and garnished with cheeseboard faves, it will take your burger nights to a new level of fancy!
Appropriate recipes, ahoy!
I’m still in Napa, and I can’t think of anything I love more with a glass of wine than a fantastic charcuterie board.
For Burger Month 2019, I took that love and put it all together in one crazy, fancied-up, unique burger that I can’t wait to repeat when I get home!
This page includes step by step instructions, as well as tips and notes. If you’d like to skip all that, feel free to scroll down to the full, printable recipe card at the bottom of the post.
I adore a good burger on the run, but homemade burgers are where it’s at for me.
Especially since I married a meat expert. This husband of mine can whip up a burger recipe like no one else I know, and he really came through on this one!
Burger Month is his favorite – and it might be your favorite, too if you win this amazing Burger Grilling Kit that we’re giving away!
Best Toppings For A Charcuterie Burger
Since this is a cheeseboard-inspired burger recipe, you could really put anything in or on it that you would find on one!
- We stuffed our beef with gorgonzola cheese, but you could easily sub in shredded cheddar or jack cheese.
- Grilled Brie is a fabulous topping, but you could also opt for gouda, Havarti, or another nice melty variety.
- If you’re not a prosciutto fan, any cured meat would be tasty on top!
- Bacon jam (recipe below) is a great sweet & savory spread for this burger, but you can skip it if you don’t have any!
- The red wine-balsamic onions (recipe below) are my favorite part of this burger, so don’t skip those!
- The skewer on top is a fun chance for you to add some charcuterie snacks to your burger! Pickles, olives, and small veggies or fruits work best.
What Are Some Fantastic Sides For Burgers?
Obviously, you can serve this burger recipe with any of your standard burger-friendly sides. But we love these especially, since they fit the “fancy” theme of this burger’s flavor profile –
Can You Cook Burgers on the Stovetop?
Of course! If you don’t have a grill, or the weather isn’t grilling-friendly, cooking your burgers in a cast iron skillet
will get you delicious results.
Heat the skillet over medium-high heat and add a light coating of olive or avocado oil. When the oil is hot, add the burgers patty and sear each side for 3-5 minutes, to your desired doneness.
What is the Safe Internal Temperature for Burgers?
If you are new to grilling/cooking burgers, or are uncomfortable eyeballing their doneness, use a meat thermometer to double check the internal temperature.
Any recipe using ground beef should be cooked to 160 degrees F, which will yield medium doneness. Don’t be tempted to cut into the burger to check, as color is not an accurate indicator of doneness. You’ll just be draining out those delicious juices!
Tips for the Best Burger Patties:
- An 80/20 ground beef will yield the juiciest, tastiest burgers.
- When mixing your beef, do not overwork it! No one likes a tough burger.
- Burgers shrink on the grill, so always shape patties about 1-inch bigger than the bread/bun they’re being served on.
- Season patties with salt and pepper (to taste) just prior to cooking, but not before as salt toughens the beef.
- Once on the grill, let the patties sear for 4-5 minutes before flipping. Do not press down on the burgers as they cook
- Allow the burger patties to rest for about 5 minutes before serving, to allow the juices to redistribute into the beef.
LOOKING FOR MORE BURGER RECIPES?
- The Bettah Feta Burger
- The Ultimate Brunch Burger
- Dominican Chimichurri Burger
- Cherry Cabernet Burger with Caramelized Onions
HELPFUL KITCHEN TOOLS FOR MAKING THE BEST BURGER RECIPES:
- Mixing Bowls
– You’ll be using these every day! - Mandoline – This is perfect for those super-thinly sliced veggies.
- Sharp Knife Set – my favorite set, I use these daily!
– You’ll be using these every day!
– This is perfect for those super-thinly sliced veggies.
– my favorite set, I use these daily!
If you love this recipe, please consider leaving a 5 STAR RATING! If you really love it, leave us a comment and let us know – we appreciate all forms of feedback!
LET’S CONNECT!
Join in on the fun in our Facebook group! Feel free to share YOUR favorite recipes, ask questions, help out your fellow home cooks, and see what’s new with The Crumby Kitchen (so that you never miss a new recipe)! If you’d like to check it out, you can request to join HERE.
ORDER OUR #1 BEST SELLER COOKBOOK!
Also, don’t forget to follow us on Instagram and tag #crumbykitchen so we can see all the wonderful recipes YOU recreate from this site!
You can also enjoy exclusive content before anyone else by subscribing to our weekly newsletter – and you’ll never miss a delicious recipe again!
The Charcuterie Burger
Ingredients
Red Wine Balsamic Onions
- 2 teaspoons olive oil
- 1 large red onion thinly sliced (~3 cups)
- 1 teaspoon fresh thyme chopped
- ⅓ cup dry red wine
- 3 tablespoons balsamic vinegar
- Pinch salt
Gorgonzola Burger
- 1 pound ground beef
- ½ cup gorgonzola cheese crumbled
- 2 tablespoons bread crumbs
- 1 egg yolk
- 2 cloves garlic minced
- ⅛ teaspoon cayenne pepper
- ⅛ teaspoon lemon pepper seasoning
- Kosher salt to taste
- Black pepper to taste
- 3 slices Brie cheese
- 6 slices artisan bread Thickly sliced (can also use buns)
- ⅓ cup Grain mustard
- 1 ½ cups Assorted greens
- 6 slices prosciutto
- Bacon Jam
- Cornichons, olives, & grape tomatoes on skewer
Slow Cooker Bacon Jam
- 1 ½ pounds bacon chopped into 1-inch pieces
- 1 tablespoon unsalted butter
- 2 large red onions
- 1 teaspoon kosher salt
- 3 cloves garlic minced
- ½ cup brown sugar packed
- ½ cup water
- ½ cup apple cider vinegar
- ¼ cup maple syrup
- ¼ cup whiskey optional
- ½ teaspoon black pepper
- ½ teaspoon dried thyme
- ¼ teaspoon cayenne pepper
Instructions
Red Wine Balsamic Onions
- Heat olive oil in a large nonstick skillet set over medium-low heat. Add onion and thyme and cook 15-18 minutes, stirring occasionally, until golden and tender.
- Increase heat to medium-high. Add wine, vinegar, and salt. Cook for about 5 minutes, stirring occasionally, until the liquid is almost evaporated. Remove from pan and set aside.
Gorgonzola Burger
- In a large bowl, combine beef, gorgonzola, bread crumbs, egg yolk, garlic, cayenne, and lemon pepper. Use your hands to mix everything together well, being sure not to overwork the meat.
- Divide the meat mixture into 3 large pieces, then form each into a thick, oblong patty. Season each patty with salt and pepper to taste just before grilling.
- Cook on the grill until the burgers are cooked to your desired doneness, 4-5 minutes per side for medium. Aim for between 145 (rare) and 160 (medium) degrees F. Remove from the grill and top with a slice of Brie cheese, allowing it to melt from the residual heat. Let the burgers rest 4-5 minutes while you prep your toppings.
- Butter both sides of the sliced bread. Place on hot grill and char about 1 minute on each side until browned.
- Load up the burgers! Spread the bread with mustard, then layer on greens, onions, and the burger. Top with bacon jam, prosciutto, and the top of the bread “bun”. Skewer with a charcuterie-loaded toothpick & serve.
Slow Cooker Bacon Jam
- In a large non-stick skillet, cook bacon over medium-high heat, stirring occasionally, until fat is rendered and bacon is lightly browned, about 20 minutes. With a slotted spoon, transfer bacon to paper towels to drain.
- Pour off all but 1 tablespoon fat from skillet (reserve for another use). Add onions and garlic, sprinkle with salt, and cook 5-6 minutes until onions are translucent.
- To the skillet, add brown sugar, water, vinegar, maple syrup, and whiskey (if using), stirring and deglazing browned bits from skillet with a wooden spoon. Bring content of skillet to a low boil for 2 minutes, then add bacon and stir to combine. Remove from heat.
- Transfer mixture to a 6-quart slow cooker and cook on high, uncovered, for 3.5-4 hours until liquid is syrupy. Transfer to a food processor and pulse until the mixture is coarsely chopped. Let cool, transfer to mason jars, and refrigerate for up to 4 weeks.
Christie says
The idea of putting charcuterie items on and in a burger is genius. I bet it tastes amazing!! I’ll have to hit the store so we can have these for dinner this week.
Erica says
Thanks Christie! We were big fans – the Brie was the real star for me! 🙂