Homemade gruyere stuffed brioche cheeseburgers

Made these on Sunday, was a lot of fun. Still have five to go, just need to be thawed and finished.

Cooked them for an hour at 54c, then seared. The finished burger in the photo leaked some cheese when I pushed his bun on top, but still hd plenty left inside.

Kept them relativey simple with just some additional cheese, diced onion, ketchup and mustard. Were absolutely delicious!

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These look wonderful. I may need to try this soon.

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Those looks outstanding! Love the use of sodium citrate. Genius.

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Oh my! Eminently drool-worthy.

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thanks for all the encouraging feedback guys! i appreciate it.

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^this . . .

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