Brie and Caramelized Onion Stuffed Burgers


Stuffed Burgers with Brie, Caramelized Onions and MushroomsThere is nothing quite so satisfying when you are ravenously hungry like a great hamburger.  After a race or a long run, when I am dripping with sweat and my muscles are screaming for an energy refill, I crave nothing more than a big, juicy burger.  Preferably grilled over a hot flame, with melted cheese and other great, flavourful toppings.  And no bun.  Even before I came to the low carbing way of life, the bun of a burger was almost irrelevant to me.  It was simply the vehicle for getting the meat, cheese and other accoutrement to my mouth.  If the burger was juicy enough, as it should be, the bun always fell apart by the end anyway and I removed at least half of it on a regular basis.  Bread and buns are just filler, and they often filled me up so much I couldn’t enjoy the burger insides as much as I wanted to.  So I would pull my burgers out of my buns and ate them with a knife and fork.  I did similar things to sandwiches like Reubens -it was always the corned beef, Swiss cheese, sauerkraut and sauce I was after anyway.  The rye bread was good for a few bites, but after that, it simply got in the way of enjoying the insides.

Stuffed Burgers with Brie Recipe

Yes, my friends, I am a sandwich and burger disembowler.  I take out the meaty, cheesy goodness and I cast aside the empty shell of bread.  And I am afraid I can’t blame diabetes for that little habit…it was something I always did anyway.  That’s not to say that I was a bread-hater.  No, no, a good crusty piece of Italian dipped in olive oil and salt will always hold a special place in my heart, even if I can’t eat it anymore.  But to me, bread was never the point of the sandwich or the burger, and since I’ve always disliked feeling overly full after a meal, I would discard much of the bread so I could finish all the delicious fillings.

However, it’s hard to serve up just a plain burger without a bun.  It looks really, really lonely there on the plate, all by itself or with a few measly sides.   It just doesn’t seem like it will be enough to satisfy.  Unless.  Unless you know that the burger itself is stuffed with some amazing goodies that will spill out onto your plate as you cut into it, all melty and gooey, hot from the grill.  Ah yes, the revelation of the stuffed burger, a meal unto itself, no bun required.

Brie Stuffed Burgers

I think Brie and caramelized onions are a match made in heaven, and I am often trying to find ways to pair them up.  When I mentioned this idea to my husband, of putting them together in a burger, his eyes lit up.  I believe he may even have salivated there on the spot.  I know I did.  But as I was putting them together, I felt like the burger still needed something to top it.  I contemplated an aioli or a mustard sauce of some sort, but it just didn’t seem right.  I wanted something that complemented the flavour of the beef and the fillings without adding too significant a flavour on its own.  Mushrooms, lightly sauteed in butter…just the thing.

Brie and Caramelized Onion Stuffed Burgers

Yield: 6 large burgers


  • 2 tbsp olive oil
  • 1 large onion, thinly sliced
  • 1/2 tsp salt
  • Burgers:
  • 2 lbs ground beef
  • 1/2 tsp salt
  • 1/2 tsp ground pepper
  • 4 oz Brie cheese, cut into small pieces
  • Mushrooms:
  • 2 tbsp butter
  • 8 oz mushrooms, sliced
  • Pinch salt


  1. To caramelize the onions, heat olive oil in a large saute pan over medium low heat. Once hot, add onions and sprinkle with salt.
  2. Cook slowly, stirring frequently, until a caramel brown colour and soft, about 15 to 20 minutes. Do not let them get crispy. Reduce heat if necessary to keep them from burning or crisping.
  3. Keep saute pan for cooking mushrooms.
  4. For the burgers, combine beef, salt and pepper in a large bowl. Mix by hand to combine well and divide into 6 even portions.
  5. Take half of each portion and form into a thin patty. Top each thin patty with some of the brie and onions, then top with remaining half of each portion and form around cheese and onions, into one large patty.
  6. Cook burgers on pre-heated grill about 5 to 6 minutes per side for medium. Cook slightly less for medium-rare and slightly more for medium-well. Meat should register at least 125°F (50°C) to 130°F (55°C) on an instant-read thermometer. Remove from grill and let sit 5 minutes.
  7. Cook mushrooms while burgers are grilling. Add butter to saute pan and melt over medium heat. Add mushrooms and a little salt and saute until mushrooms are browned on both sides and tender.
  8. Layer mushrooms over cooked burgers and serve.


Serves 6. Each serving has 3.3 g of carbs and .8 g of fiber. Total NET CARBS = 2.5 g.

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  1. Pamela says

    Ah, Carolyn, you’re speaking to the choir here. I love your recipes…just made the Pumpkin parfaits for the 10th time this season! One thing, I can’t seem to pin your recipes from the website to pinterest. I click to pin it, but the page that shows up where you choose what to pin, displays only blank photos. Not sure if it’s me or if anyone else has mentioned it.
    I just want to share the goodness!

  2. says

    I’m a disembowel-er too. More room for the yummy stuff in my tummy that way…I absolutely LOVE stuffed burgers…so much so that I bought a ridiculously over-rated “burger-stuffing” gadget from Williams Sonoma…the old fashioned hand stuffed way works better! Brie, caramelized onions and sauteed mushrooms are truly a match made in HEAVEN for me…I could get really over the top and say a bit of chopped crispy bacon would do these burgers proud as well! My husband comes home on R&R this weekend from Afghanistan and a good burger is always on his “I want to eat” list…this recipe is just the ticket!!! Thanks for your awesome creativity!!!

  3. says

    I come from the land of stuffed cheeseburgers, except they’re called Lucys here. Brie and caramelized onions sound divine. When you have that going on, why on earth would you need a bun?

  4. Rica says

    There is a restaurant in Sacramento, CA that makes a burger with bacon on the bottom and melts cambozola (brie with gorgonzola cheese) on top. It’s a winner! Your recipe reminded me of that and has inspired me to sub the brie for cambozola as well. This would be tasty with a side of fried cabbage with bacon!

  5. says

    I can follow your bread disemboweling right up until you mentioned reubens. For me the rye is an essential flavor for the whole so I can’t remove even a bite of it. As far as other buns, unless they’re exceptional, yeah, they can go away.

    I adore your burger. The thought of the Brie (which I love) and caramelized onions (which make me swoon) together with perfectly cooked beef (rare) is enough for me to invite myself over for dinner.

  6. Shelah Phillipsen says

    These look so yummy!!! I love stuffed burgers and brie is one of my favorite cheeses! I will make these this weekend.

  7. says

    I’ve stuffed my burgers with cheddar and blue cheese, but never with Brie!!!! I think yours will trump the other two…what fabulous burgers!!!!

  8. AmyF says

    OMG! I made these today and wow! When my friends say “You never eat pasta? or bread? No sugar? I feel so sorry for you.” I am going to make them these amazing burgers with delicious mushrooms. They will never feel sorry for me again :)

  9. Dawn says

    Just made these for my family tonight. They inhaled them and there were no leftovers. With three kids whose tastes can be as fickle as those of your three, that’s saying something. (OK, the littlest one contented herself with eating leftover Brie and skipped the meat, but she asked for the meat after everyone else was finished. Next time she’ll know better than to wait.) I do think I can imagine a bit of bacon pairing off with these in a future meal, whether as part of the burger itself or maybe the sauce!

  10. Lori says

    I made these for dinner tonight. My husband loved them! He said, “These do not suck!” Thank you so much for such a great recipe!

  11. Tina says

    I made these tonight and was so excited – I thought I pressed the top and bottoms together but they completely came apart and I couldn’t get the inside done – what did I do wrong?

    • Carolyn says

      I am not sure. You definitely need to make sure the beef surrounds the filling and stays closed. It shouldn’t be that hard. And do you mean the inside was raw? Did you have your heat high enough on your grill?

      • Tina says

        I had them all squished together – it looked like they were sealed well. And the inside was raw – we had to cook for a long time. We cooked on the stove but cooked pretty high. Not sure – maybe I didn’t make them thin enough before putting together? I think this might be the reason for both problems. I will most definitely try again

        Either way – they were delicious and we loved loved loved them!

        • Carolyn says

          Could be the stove top, which tends to sear things on the outside faster, without allowing heat into the middle. Stuffed burgers like this are probably best grilled, but if you do them again, definitely make the patties pretty thin. And try not to disturb them while they cook, as the cooking part will help keep them together. Sorry for the trouble!

  12. Laura says

    I just made these today. Subbed Brie with cheddar cheese as that was all I had in the house and added in some chilli flakes and jalapeños for extra spice. They were delicious! And mhmmmm those caramelised onions! Love a good homemade burger. I put mine on a bed of lettuce and mashed avocado x


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