Saucisson Sec & Brie Bistro Burger
A French bistro burger — molten brie, crisped saucisson sec, sweet caramelized onions, and a Dijon aioli on a buttery toasted bun.
Our Saucisson Sec is the clean, classic French dry salami — and brie, Dijon, and sweet onions are its natural companions. Put them all on a burger and you've basically built a bistro plate in bun form.
Crisped saucisson adds savory crunch, molten brie brings the richness, and a Dijon aioli ties it together with a little sharpness. Caramelized onions and arugula keep it from feeling too heavy.
It's elegant enough for company and easy enough for a Tuesday.
Ingredients
For the Burgers
1 lb ground beef (80/20)
3 oz Saucisson Sec salami, thinly sliced
4 oz brie, sliced (rind on)
kosher salt and black pepper
2 to 4 burger buns (brioche is ideal), toasted
For the Caramelized Onions
2 yellow onions, thinly sliced
1 tablespoon butter
pinch of salt
For the Dijon Aioli
1/3 cup mayonnaise
1 tablespoon Dijon mustard
1 clove garlic, grated
arugula, for serving
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Instructions
Melt the butter in a skillet over medium-low. Add the onions and a pinch of salt and cook, stirring occasionally, 15 to 20 minutes until deep golden and jammy. Set aside.
Stir together the mayonnaise, Dijon, and grated garlic for the aioli. Set aside.
Form the beef into 2 to 4 patties and season with salt and pepper. Cook in a hot skillet or on the grill, 3 to 4 minutes per side.
In the last minute, crisp the saucisson sec slices in the pan, then lay them on the patties and top with brie. Cover briefly to melt.
Toast the buns and spread with the Dijon aioli.
Top the patties with caramelized onions and arugula. Close and serve immediately.
Chef Notes
Brie melts best with the rind on and a few seconds under a lid — it goes glossy and molten without sliding off. Let it get properly soft before you build.
A little Dijon in the aioli is what makes this taste French rather than just rich; don't skip it. Caramelized onions and a handful of arugula round out the bistro feel.
Substitutions & Tips
Camembert works just as well as brie. Rosette de Lyon or Saucisson Basque are great alternatives to the saucisson sec. Add a spoonful of fig jam or our Cherry Fig Mostarda for a sweet-savory twist.
Love this pairing? Try our Baked Brie with Saucisson Sec or Skillet Tartiflette.
Serving & Storage
Serve immediately, while the brie is molten and the bun is crisp.
The caramelized onions and Dijon aioli both keep for up to 5 days in the fridge, so they're worth making ahead.
Published
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