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Experience our Apple Brie and Bacon Burger: a gourmet creation with crisp lettuce, creamy cheese, juicy tomato, and fresh arugula layered on a toasted bun and drizzled with savory sauce. Served on a plate with corn and apple slices in the background atop a wooden table.

Apple Brie and Bacon Burger

This Apple Brie and Bacon Burger layers melted Brie, crispy bacon, honeycrisp apple slices, arugula, apple butter, and hot honey on a toasted brioche bun for a sweet and savory gourmet burger ready in 30 minutes.
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Course: Main Course
Cuisine: American
Keyword: grilling
Prep Time: 15 minutes
Cook Time: 15 minutes
Servings: 4

Ingredients

The Burger

  • 1 1/2 lbs ground beef formed into 4 patties
  • Salt and pepper to taste
  • 4 oz Brie cheese sliced
  • 4 brioche buns toasted

The Toppings

  • Apple butter for the bottom bun
  • 4 to 6 slices crispy bacon
  • 1 honeycrisp apple thinly sliced
  • 2 cups fresh arugula
  • Hot honey for drizzling

The Dijon Mayo

  • 3 tbsp mayonnaise
  • 1 tbsp Dijon mustard

Instructions

  • Mix the mayonnaise and Dijon mustard together in a small bowl. Set aside in the refrigerator until ready to use.
  • Season the burger patties generously with salt and pepper on both sides.
  • Grill over medium-high heat for about 4 to 5 minutes per side depending on thickness and your preferred doneness.
  • In the last 7 minutes of cooking, lay the Brie slices over each patty and close the grill lid. Let the cheese melt completely over the burger.
  • Toast the brioche buns cut side down on the grill for about 1 minute until golden.
  • Build the burgers. Spread apple butter on the bottom bun. Add the Brie-topped burger patty. Layer on the crispy bacon, thin apple slices, and arugula. Drizzle hot honey over the top. Spread the Dijon mayo on the top bun and close the sandwich.
  • Serve immediately.

Notes

  • Add the Brie in the last 7 minutes with the lid closed so it melts fully without the burger overcooking. Brie takes a little longer to melt than regular cheese so give it time.
  • Slice the apple as thin as you can. Thick apple slices are hard to bite through in a burger and throw off the whole balance of the sandwich.
  • Toast the brioche buns on the grill right at the end. It takes one minute and keeps them from getting soggy under all those toppings.
  • The apple butter on the bottom bun and the hot honey drizzle on top might sound like a lot of sweetness but they balance perfectly against the peppery arugula and the Dijon mayo.
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