Fig Jam and Brie Smash Burger with Crispy Shallots Step-by-step instructions

Before you start

Before you start, slice the shallots thinly and slice the Brie while it's cold. Have the fig preserves, arugula, and brioche buns ready.

Preheat a cast-iron skillet or griddle over high heat for at least 5 minutes so it's screaming hot when you smash the patties.

Set up your basting dome or a large metal bowl nearby. Keep the ground beef cold until you're ready to cook.

Instructions

Prep and Fry

1. 1Fry the Shallots and Slice the Brie
   Heat the neutral oil in a small saucepan over medium heat until shimmering. Add the sliced shallots and fry, stirring occasionally, until golden brown and crisp, about 3 to 4 minutes. Use a slotted spoon to transfer the crispy shallots to a paper towel-lined plate and season lightly with salt. Slice the cold Brie into thick slabs, about 1/4-inch thick. Set aside.
   Look for Shallots are deep golden and crisp; Brie slices hold their shape but are pliable.
   Tip Keep the Brie cold until slicing to get clean pieces that melt evenly.
2. 2Toast the Buns
   Place the brioche buns cut-side down in a dry skillet over medium heat. Toast until golden and lightly crisp, about 1 to 2 minutes. Remove and set aside.
   Look for Buns are golden and fragrant.
   Tip Toasting adds a buttery crunch that holds up to the juicy patty.

The shallots are golden and crisp, the Brie is sliced, and the buns are toasted. The kitchen smells of warm butter and brioche. The shallots should be dry and crunchy, not greasy. Set them aside on paper towels.

Smash and Melt

3. 3Smash the Patties
   Heat a large cast-iron skillet or griddle over high heat until smoking hot. Divide the ground beef into two 3-ounce balls. Place one ball in the skillet and smash it flat with a spatula until about 1/4-inch thick. Season generously with cracked black pepper. Repeat with the second ball. Cook for 2 minutes without moving.
   Look for Patties are sizzling and have a deep brown crust on the bottom.
   Tip Smash firmly and immediately to maximize crust formation.
4. 4Flip and Add Brie
   Flip the patties. Place the Brie slices evenly on top of each patty. Add a splash of water to the skillet and immediately cover with a basting dome or a large metal bowl. Let steam for about 1 to 2 minutes, until the Brie is molten and the patties are cooked through.
   Look for The Brie melts into a creamy, gooey layer over the patty.
   Safe temperature 160°F (71°C) internal temperature (ground meat)
   Tip The steam helps the Brie melt quickly without overcooking the meat.

The patties have a deep brown crust on the bottom and are sizzling. After flipping and adding the Brie, the cheese melts into a creamy layer. The beef is cooked through to 160°F. The steam under the dome creates a glossy, molten finish.

Assemble and Serve

5. 5Assemble the Burgers
   Spread fig preserves on the bottom half of each toasted bun. Place the Brie-topped patty on top, then pile on the crispy shallots and a handful of arugula. Top with the other bun half. Press gently and serve immediately.
   Look for The burger is tall, colorful, and the Brie oozes out with the fig jam.
   Tip Serve right away while the Brie is molten and the shallots are crisp.

The burgers are stacked with fig jam, melting Brie, crispy shallots, and arugula. The buns are golden and sturdy. When you cut into the burger, the Brie oozes out, and the shallots stay crisp. Serve immediately.

Common mistakes

A common mistake is not getting the skillet hot enough, which prevents the crust from forming. Another is smashing the patty too gently or too late—smash firmly and immediately.

Overcooking the beef can make it dry, so use a thermometer and pull it at 160°F. Also, don't skip toasting the buns; they'll get soggy. Finally, add the Brie only after flipping, so it melts without burning.

How to tell it’s done

The burger is done when the internal temperature of the beef reaches 160°F (71°C) on an instant-read thermometer. The Brie should be fully melted and oozing, and the patties should have a deep brown crust.

If you don't have a thermometer, cut into the center of a patty—it should be no longer pink and the juices should run clear. Let the burgers rest for a minute before assembling to allow the juices to redistribute.

• Ground meat: 160°F (71°C) in the thickest part