Brie and Scallion Stuffed Hamburger

Thinly slice scallions into a small bowl and toss with olive oil and a small dash of salt.

In a bowl, season ground beef with salt and pepper to taste. Pinch off a small amount and microwave to test for seasoning and adjust accordingly.

Toast hamburger buns on a hot pan.

Separate ground beef into equal sections. Break one of the sections into 2 parts, one part slightly larger than the other.

Press the slightly larger section into the bottom of a stuffed hamburger press until it is even and there is hamburger up the sides. Take care not to press so that the meat is too thin or the melted brie will leak from the middle of the burger.

Add brie to the center, cutting it so that the cheese fits in the middle of the patty, not up the sides. Spoon 2 small teaspoons of scallions in oil in the center of the patty, on top of the cheese. Place remaining, slightly smaller amount of the quarter section of ground beef over the top and press to seal the patty.

Remove the patty from the press and gently apply pressure to the vertical sides to finish sealing the top and bottom of the patty together. Repeat with the remaining sections of ground beef.

Cook patties on a grill preheated to medium high. Place patties gently on the grates and allow them to sit untouched until flipping. Cook to desired doneness (5 minutes per side for a burger cooked to medium), keeping in mind that these are thicker and might take longer.

Dress to taste and serve.

Notes:
1. A stuffed hamburger press is recommended for this recipe to prevent the filling from leaking.
2. Serving suggestions include mayo for the buns, thinly sliced sweet onions and fresh baby arugula. Or you can dress and serve to taste.