Deep Fried Camembert Burger on a Hot Stone

Ingredients

• 1 kg Ground Beef (80% lean, freshly minced)
• 2 tsp Smoked Paprika (Adds smoky heat)
• 1.5 tsp Coarse Sea Salt (Seasoning for meat)
• 1 tsp Black Pepper (Freshly ground)
• 8 slices Thick Bacon Strips (Prefer thick‑cut, smoked)
• 100 g Unsalted Butter (Divided: 50 g for sauce, 50 g for bacon and roux)
• 2 tbsp All‑Purpose Flour (For roux in sauce)
• 2 tbsp Cornstarch (Adds crispness to onion ring batter)
• 250 ml Whole Milk (Full‑fat for creamy sauce)
• 150 g Sharp Cheddar Cheese (Grated)
• 200 g Fresh Blueberries (Will be cooked into sauce)
• 50 g Pecans (Coarsely chopped, added to sauce)
• 2 tbsp Fresh Parsley (Finely chopped)
• 1 tbsp Fresh Mint Leaves (Finely chopped)
• 1 tbsp Lemon Juice (Freshly squeezed)
• 2 tbsp Olive Oil (For herb sauce)
• 1 large White Onion (Thinly sliced into rings)
• 2 pieces Garlic Cloves (Minced)
• 1 tsp Fresh Ginger (Grated)
• 2 pieces Eggs (Beaten; one for batter, one for coating cheese)
• 1 cup Breadcrumbs (Plain or panko for extra crunch)
• 200 g Camembert Cheese (Soft wheel, cut into 2‑inch thick slices)
• 1 cup Arugula (Rocket) (Fresh, washed)
• 4 pieces Burger Buns (Soft brioche or potato buns)
• 2 cup Vegetable Oil (For deep‑frying, high smoke point)

Instructions

1. Season the Ground Beef

   Place the ground beef in a large mixing bowl. Sprinkle smoked paprika, coarse sea salt, and freshly ground black pepper over the meat. Gently mix with your hands until the seasoning is evenly distributed, being careful not to over‑work the meat.

   Time: PT5M

2. Form Burger Patties

   Divide the seasoned meat into four equal portions (about 200 g each). Shape each portion into a thick, uniform patty about 2 cm tall. Press a small indentation in the centre of each patty to prevent puffing during cooking.

   Time: PT5M

3. Grill the Patties on a Hot Stone

   Pre‑heat the grilling stone over high heat until it’s scorching hot (about 250 °C). Lightly oil the stone with a brush of oil. Place the patties on the stone, cover with a heavy press or another skillet, and let them sear for 4 minutes. Lightly splash a little high‑proof alcohol (e.g., vodka) around the edges and ignite briefly to add a smoky char. Flip the patties with tongs and grill another 4 minutes for medium‑rare, or longer to desired doneness.

   Time: PT10M

   Temperature: 250°C

4. Cook the Bacon

   Lay the thick bacon strips directly on the hot stone or in the cast‑iron skillet. Cook, turning occasionally, until the fat renders and the bacon becomes crisp and golden, about 5 minutes. Transfer to a paper‑towel‑lined plate and let cool, then cut into bite‑size pieces.

   Time: PT5M

   Temperature: 200°C

5. Prepare Blueberry‑Cheddar Sauce

   In a cast‑iron pot, melt 50 g butter over medium heat. Add the 2 tbsp flour and whisk to form a light roux; cook 1 minute. Slowly whisk in the whole milk, stirring constantly until the mixture thickens (about 3 minutes). Stir in the grated sharp cheddar until melted and smooth. Add the fresh blueberries and chopped pecans, then simmer 4 minutes, mashing the berries with a wooden pestle until the sauce is thick, glossy, and slightly chunky. Season with a pinch of salt if needed.

   Time: PT15M

   Temperature: 180°C

6. Make Herb‑Lemon Oil

   In a small bowl, combine the chopped parsley, mint, lemon juice, and olive oil. Pulse briefly with a food processor or whisk until emulsified. Set aside.

   Time: PT5M

7. Prepare and Fry Onion Rings

   Slice the white onion into very thin rings. In a bowl, whisk together 2 tbsp flour, 2 tbsp cornstarch, 1 tsp salt, 1 tsp smoked paprika, minced garlic, and grated ginger. Add enough water to create a thin batter (about 120 ml). Heat vegetable oil in the deep‑fry pot to 180 °C. Dip onion rings into the batter, letting excess drip off, then fry in batches until golden and crisp, about 2 minutes per batch. Drain on paper towels.

   Time: PT10M

   Temperature: 180°C

8. Bread and Deep‑Fry Camembert

   Cut the Camembert wheel into 2‑inch thick slices. Set up a breading station: one bowl with beaten egg, another with breadcrumbs. Dip each cheese slice first in egg, then coat thoroughly with breadcrumbs. Heat the oil to 190 °C and carefully lower the breaded cheese into the oil. Fry for 2‑3 minutes until the coating is golden and the cheese inside is molten. Remove with a slotted spoon and place on a paper‑towel‑lined plate.

   Time: PT10M

   Temperature: 190°C

9. Toast the Buns

   Brush the cut sides of each bun with a little melted butter. Place them butter‑side down on the hot stone for 1‑2 minutes, until lightly toasted and fragrant.

   Time: PT5M

   Temperature: 200°C

10. Assemble the Burger

    Spread a generous spoonful of the blueberry‑cheddar sauce on the bottom bun. Layer arugula, the grilled beef patty, a few pieces of crisp bacon, a fried onion ring, and a slice of the deep‑fried Camembert. Drizzle a little herb‑lemon oil over the cheese, then top with the remaining bun. Press lightly to meld flavors.

    Time: PT5M

11. Slice and Serve

    Using a sharp serrated knife, cut each assembled burger in half to reveal the gooey cheese center. Plate with extra blueberry‑pecan sauce on the side if desired.

    Time: PT2M

Nutrition Facts

Calories

820

Protein

38 g

Carbohydrates

55 g

Fat

48 g

Fiber

5 g