I was a little bit worried about the difference in cooking times and temps since I wanted to use some sausage, but everything came out just right. Here's what you'll need:
Serves 2 big hongries or 3 regular-sized burgers
1/3 lb ground chuck
1/3 pound Bob Evans original sage sausage*
4 tbsp seasoned bread crumbs
1/8 tsp kosher or sea salt
1/8 tbsp fresh cracked pepper
1/2 clove garlic, very finely minced
1/4-1/2 yellow onion, finely chopped
1 egg, beaten
1 round of double cream brie, top and bottom rind trimmed off and cut into slices
*No, you don't have to use Bob's, but I think their sage sausage is perfect for dinner dishes. they built an empire from their sausage for a reason, folks.
If you're a regular reader, you know the routine by now. Combine the first eight ingredients, preferably by hand, until everything is thoroughly mixed. Patty your burgers out and toss them onto a preheated grill, around medium-high heat, or 400-ish if you're a numbers person. Because of the sausage, quite a crust will form on these burgers, but don't pull them off too soon. Nothing wrong with an all-beef burger being a little rare, but you want to aim for well done when you're cooking with ground pork. If we haven't been over this, FvF doesn't jive with the FDA on the theory that a little pink is alright in your pork. It's just a personal preference, and I prefer mine cooked through. If you're on a gas grill around 400, this should take about 6-8 minutes per side.
You need to make sure you get the cheese on while your burgers are still wicked hot, but brie has a very low melting point, so adding the cheese while they're still on the grill may be a bit premature. Take them off the grill and put the brie slices over each patty until the whole thing is covered in melty perfection. I suggest serving these in a hearty, toasted roll, like brioche or focaccia. This is a really rich burger that requires no condiments, but an herb aioli or chardonnay dijon would pair nice with it.