Recipe: Ground Pork Burgers with Brie, Caramelized Onions, and Roasted Red Peppers and Sweet Potato Wedges

Brieburgers and Sweet Potato Wedges

The other day, Brother O’Mara and I had a conversation about how, in this city of wonderful and interesting epicurean delights, we couldn’t remember the last time either of us had eaten a plain-Jane hamburger.

“What a good thing to cook for this weeknight dinner after a day in which we both worked,” I thought, “Basic, hearty comfort food!”

Well, once I got to the grocer’s, basic kind of went out the window.

“Hey, instead of ground beef, let me try this ground pork!…You know what would go well with ground pork? Brie…Oh! And caramelized onions. Ooh, and roasted red peppers would look super pretty on top…What if I made oven-roasted French fries with sweet potatoes?” and so on and so forth until my basic, no-fuss work night dinner was bordering on being an Event Meal. Granted, it’s really not any more complicated than a regular hamburger, I just got inspired.

The results of my endeavor were overall favorable. The combined sweetness of the brie, onions, peppers, potatoes, and spices I used in the meat threatened to be overwhelming, but ended up being pretty delicious. Brother O’Mara and I both agreed that the only thing that would have noticeably improved the dish would have been the addition of some spicy somewhere–cayenne in the meat, jalepenos with the red bell peppers, spicy mayonnaise…something to counter the sweetness of everything else and add a bit of an edge.

We drank a Shiraz by Wishing Tree, which was just fine for a $10 bottle of wine. Fruit-forward like an Australian Shiraz should be, which complemented the food satisfactorily, but pretty unremarkable overall.

(photo by Brother O’Mara)

So here’s the recipe:

Ground Pork Burgers with Brie, Caramelized Onions, and Roasted Red Peppers and Sweet Potato Wedges

(c) lafille 2009

Makes 3 or 4 good-sized burgers, depending on your glutton level.



1 lb. ground pork

1 wedge of Brie, sliced

1 red bell pepper, cut in half long-ways

1 egg

1/4 c. seasoned bread crumbs

1 tbsp. brown sugar

salt and freshly-ground pepper

French rolls, English muffins, or American buns–whatever you want to use to hold it all together

Mayonnaise (optional)

Caramelized Onions:

1 large purple onion, sliced into rings

2 tbsp. butter

1-1 1/2 tbsp. sugar

Oven-Roasted Sweet Potato Wedges:

1 giant sweet potato, cut into wedges or thick slices

olive oil, to coat

salt and freshly-ground pepper


Che’burger che’burger:

1. First off, roast your peppers and caramelize your onions. Brother O’Mara is in charge of red pepper roasting in this house, and all he does is cook the two halves face-down in a skillet over medium heat for 20 minutes or until they’re softish and sweet. After they’re done, julienne those suckaz.

2. As for the onions, melt the butter over medium heat and add your onion slices, tossing to coat them in said butter. Cook over medium-low heat until they’re soft (15-20 minutes), sprinkling the sugar over them about halfway through the process.

3. While your veggies are meeting their delicious demise on the stovetop, you can get your meat ready. That’s what she said. Combine in a bowl: ground pork, egg, breadcrumbs, brown sugar, salt, and pepper. Mix it all together and shape into patties. Then, proceed to split each patty apart, stuff the slices of brie into the middle, and put ’em back together. Like a cheese sandwich with meat instead of bread!

4. Cook patties over medium-low heat for 10-12 minutes or until done in the middle. The cheese will start to melt out the sides, but that is a-ok. Toast your buns.

5. Toast your buns and slap all that together! One of us added mayonnaise and one of us did not. Both results were favorable. I will trust you, dear reader, to make the decision that is right for you as an autonomous individual.

Oven-Roasted Sweet Potato Wedges:

1. Preheat oven to 350 degrees. Place potato slices on a cookie sheet and brush with olive oil. Salt and pepper them to taste.

2. Cook 35-40 minutes, turning a couple of times during cooking if you feel like it. Whichever sides touch the pan the longest will get nice and crispy.

(photo by Brother O’Mara)


One Response to “Recipe: Ground Pork Burgers with Brie, Caramelized Onions, and Roasted Red Peppers and Sweet Potato Wedges”

  1. Cory Cartwright Says:

    Looks fantastic. Keep up the good work. Loks like a nice cabernet franc is a goodd choice, if i try this out i’ll be sure to let you know how it ends up.

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