Dinner: Baked Brie Juicy Lucy

Ingredients

1/2 lb. Ground Chuck
2 Slices Low Carb Focaccia Bread
1 Wedge Brie (1.5 Oz)
1 Slice Cheddar Cheese
1 tsp. Salt
1 tsp. Worcesteshire
1/2 tsp. Mrs. Dash Table Blend
1/4 tsp. Ground Black Pepper
1/4 tsp. Garlic Powder

Instructions

Cooking Time:
Rare: 12 minutes
Medium Rare: 13 Minutes
Medium: 14 Minutes
Medium Well: 15 minutes
Well: 16 Minutes (Though I don’t know why you would want to do this)


1. Preheat your oven to 450 degrees, on CONVECTION setting.
2. Gather your spices together. I wanted to show a picture of the Worcesteshire sauce I use and the Mrs. Dash seasoning just in case you wanted to get the same one.
3. Inside a Ziploc bag, add all your spices to your ground beef. Seal the ziploc bag and mix the beef with the spices well. Make sure that the spices are distributed evenly through the meat.
4. Take the beef out of the bag tear some of the beef off. We’ll be using this as the “top” of the burger. Form the remaining beef into a patty and use your knuckles to push a hole into it.
5. Get your brie out. I prefer to not have the crust of the brie in the burger, as it’s quite bitter. Cut the crust off and slice it into smaller pieces.
6. Add your brie to the hole that you created in the burger patty.
7. Use that extra bit of ground beef you tore off to cover the cheese. Re-form it into a patty and make sure that it’s completely sealed. You don’t want to have your brie leaking out and going all over the place.
8. Get a baking sheet and cover it with foil. Add salt to the foil, under where your burger will be. Why do we do this? The salt will soak up any of the grease that drops off of the burger, instead of letting it burn and smoke – ruining the flavor of the meat.
9. On a cooling rack or cooking rack, add your burger on top of where the salt is.
10. Bake the burger on convection setting for 12-15 minutes. At 12 minutes the burger will be of medium temperature, at 13 minutes it is medium rare, at 14 minutes it’s just before medium, and 15 minutes it’s just over medium. You can experiment with your times, but I normally like to bake it for 14 minutes. This gives me the juiciest burger without it being too rare in the middle.
11. Let your burger rest once you take it out of the oven. I normally allow it 4-5 minutes.
12. Get out 2 pieces of your low carb focaccia bun. Put cheddar cheese on one side and the sauces of your choice on the other. I toasted my buns before doing this.
13. Add your burger and enjoy!

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