Fried Brie Burger Chimichangas
Fried Brie Burger Chimichangas
Ingredients
For the Burger Patties
- 1 1/4 pounds ground beef, 80/20 lean
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper, freshly ground
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
For the Chimichangas
- 4 large flour tortillas, 10-inch
- 8 ounces Brie cheese, rind removed, sliced or shredded
- 1 yellow onion, thinly sliced
- 1 tablespoon butter
- 3 cups vegetable oil, for frying
For the Garlic Aioli (Optional)
- 1/2 cup mayonnaise
- 1 garlic, clove, minced
- 1 teaspoon lemon juice
- 1/2 teaspoon Dijon mustard
- 1/4 teaspoon kosher salt
- 1/8 teaspoon black pepper
For Garnish
- 2 tablespoons fresh parsley, chopped
Instructions
- 1
Prepare Burger Patties: In a medium bowl, gently mix ground beef with kosher salt, black pepper, garlic powder, and onion powder. Form into 4 equal patties, slightly wider than your tortillas, about 1/2 inch thick.
⏱️ 5 min
- 2
Caramelize Onions: In a large skillet over medium-low heat, melt butter. Add thinly sliced yellow onion and cook slowly, stirring occasionally, for 15 to 20 minutes, or until deeply golden brown and soft. Remove from skillet and set aside.
⏱️ 20 min
- 3
Cook Burger Patties: In the same skillet (or a separate one), heat a drizzle of vegetable oil over medium-high heat. Cook patties for 3 to 4 minutes per side for medium-rare, or to your desired doneness. Remove from heat and set aside.
⏱️ 8 min
- 4
Prepare Brie: Remove rind from Brie cheese and slice or shred into manageable pieces.
⏱️ 3 min
- 5
Assemble Chimichangas: Lay one flour tortilla flat. Place one cooked burger patty slightly off-center. Top with 1/4 of the caramelized onions and 1/4 of the Brie cheese. Fold the short sides of the tortilla over the filling, then tightly roll from the bottom to create a compact package. Repeat with remaining tortillas and filling.
⏱️ 7 min
- 6
Heat Frying Oil: In a large, deep pot or Dutch oven, heat 3 cups of vegetable oil over medium-high heat until it reaches 350°F.
⏱️ 5 min•🌡️ 350
- 7
Fry Chimichangas: Carefully place 1 to 2 chimichangas into the hot oil, ensuring not to overcrowd the pot. Fry for 3 to 4 minutes, turning occasionally, until golden brown and crispy on all sides. The Brie cheese should be melted and gooey. Remove with tongs and place on a wire rack lined with paper towels to drain excess oil. Repeat with remaining chimichangas.
⏱️ 8 min
- 8
Make Garlic Aioli (Optional): While chimichangas drain, whisk together mayonnaise, minced garlic, lemon juice, Dijon mustard, kosher salt, and black pepper in a small bowl.
⏱️ 3 min
- 9
Serve: Garnish fried chimichangas with fresh chopped parsley. Serve immediately with garlic aioli for dipping, if desired.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Fried Brie Burger Chimichangas
Ingredients
For the Burger Patties
- 1 1/4 pounds ground beef, 80/20 lean
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper, freshly ground
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
For the Chimichangas
- 4 large flour tortillas, 10-inch
- 8 ounces Brie cheese, rind removed, sliced or shredded
- 1 yellow onion, thinly sliced
- 1 tablespoon butter
- 3 cups vegetable oil, for frying
For the Garlic Aioli (Optional)
- 1/2 cup mayonnaise
- 1 garlic, clove, minced
- 1 teaspoon lemon juice
- 1/2 teaspoon Dijon mustard
- 1/4 teaspoon kosher salt
- 1/8 teaspoon black pepper
For Garnish
- 2 tablespoons fresh parsley, chopped
Instructions
- 1
Prepare Burger Patties: In a medium bowl, gently mix ground beef with kosher salt, black pepper, garlic powder, and onion powder. Form into 4 equal patties, slightly wider than your tortillas, about 1/2 inch thick.
⏱️ 5 min - 2
Caramelize Onions: In a large skillet over medium-low heat, melt butter. Add thinly sliced yellow onion and cook slowly, stirring occasionally, for 15 to 20 minutes, or until deeply golden brown and soft. Remove from skillet and set aside.
⏱️ 20 min - 3
Cook Burger Patties: In the same skillet (or a separate one), heat a drizzle of vegetable oil over medium-high heat. Cook patties for 3 to 4 minutes per side for medium-rare, or to your desired doneness. Remove from heat and set aside.
⏱️ 8 min - 4
Prepare Brie: Remove rind from Brie cheese and slice or shred into manageable pieces.
⏱️ 3 min - 5
Assemble Chimichangas: Lay one flour tortilla flat. Place one cooked burger patty slightly off-center. Top with 1/4 of the caramelized onions and 1/4 of the Brie cheese. Fold the short sides of the tortilla over the filling, then tightly roll from the bottom to create a compact package. Repeat with remaining tortillas and filling.
⏱️ 7 min - 6
Heat Frying Oil: In a large, deep pot or Dutch oven, heat 3 cups of vegetable oil over medium-high heat until it reaches 350°F.
⏱️ 5 min•🌡️ 350 - 7
Fry Chimichangas: Carefully place 1 to 2 chimichangas into the hot oil, ensuring not to overcrowd the pot. Fry for 3 to 4 minutes, turning occasionally, until golden brown and crispy on all sides. The Brie cheese should be melted and gooey. Remove with tongs and place on a wire rack lined with paper towels to drain excess oil. Repeat with remaining chimichangas.
⏱️ 8 min - 8
Make Garlic Aioli (Optional): While chimichangas drain, whisk together mayonnaise, minced garlic, lemon juice, Dijon mustard, kosher salt, and black pepper in a small bowl.
⏱️ 3 min - 9
Serve: Garnish fried chimichangas with fresh chopped parsley. Serve immediately with garlic aioli for dipping, if desired.
⏱️ 1 min