Chimay Burger
A gourmet burger experience marrying American grilling with Belgian tradition. Juicy 80/20 ground chuck patties are seared to perfection, then topped with melted, nutty Chimay cheese and a rich, sweet-savory onion jam made with authentic Chimay Blue beer. Served on a toasted brioche bun with crispy bacon and fresh arugula.
For 4 servings
4 steps. 40 minutes total.
- 1
Step 1
- a.Prepare the Chimay Onion Jam
- b.In a large skillet or Dutch oven, melt the butter over medium-low heat.
- c.Add the sliced onions and cook slowly, stirring occasionally, for 25-30 minutes, until they are deeply caramelized, soft, and golden brown.
- d.Stir in the brown sugar, balsamic vinegar, Chimay beer, and fresh thyme. Season with 0.25 tsp of sea salt and 0.25 tsp of black pepper.
- e.Increase heat to medium, bring to a simmer, and cook for 5-7 minutes, or until the liquid has reduced and the mixture has a thick, jam-like consistency. Remove from heat and set aside.
- 2
Step 2
- a.Cook Bacon and Toast Buns
- b.While the jam is cooking, place the bacon slices in a separate cold skillet. Cook over medium heat, turning occasionally, for 8-10 minutes until crispy. Transfer to a paper towel-lined plate to drain.
- c.Split the brioche buns. Lightly butter the cut sides if desired. Toast them on a grill or in a dry pan over medium heat for 1-2 minutes until golden brown and slightly crisp.
- 3
Step 3
- a.Form and Cook the Burger Patties
- b.Gently divide the ground chuck into 4 equal portions (6 oz each). Form each portion into a patty that is about 1/2 inch wider than your buns, as they will shrink during cooking.
- c.Press a small, shallow indent into the center of each patty with your thumb. This prevents them from puffing up into a ball shape.
- d.Preheat your grill or a cast-iron skillet to medium-high heat. Just before cooking, season both sides of the patties generously with the remaining 1 tsp of sea salt and 0.5 tsp of black pepper.
- e.Place the patties on the hot surface. Cook for 3-5 minutes per side for medium doneness (internal temperature of 160°F / 71°C). Avoid pressing down on the patties.
- f.During the final minute of cooking, place a slice of Chimay cheese on top of each patty to allow it to melt perfectly.
- 4
Step 4
- a.Assemble the Burgers
- b.Spread a light layer of your favorite condiment (like mayonnaise or aioli) on the toasted buns if desired.
- c.Place a small handful of arugula on each bottom bun.
- d.Top with a cheese-covered patty, followed by two slices of crispy bacon.
- e.Add a generous spoonful of the Chimay onion jam over the bacon.
- f.Place the top bun on and serve immediately with your favorite side, such as frites or a simple salad.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For the juiciest burgers, use 80/20 ground chuck and handle the meat as little as possible when forming patties.
- 2Ensure your grill or pan is properly preheated before adding the patties to achieve a perfect, flavorful sear.
- 3Let the cooked patties rest for 2-3 minutes before assembling the burger. This allows the juices to redistribute throughout the meat.
- 4The onion jam's flavor deepens overnight. Feel free to make it a day or two in advance and store it in an airtight container in the refrigerator.
- 5For an extra layer of flavor, toast the brioche buns with a thin layer of garlic butter.
Adapt it for your goals.
Cheese Swap
If you can't find Chimay cheese, a high-quality aged Gruyère, Comté, or a sharp white cheddar are excellent substitutes that offer a similar nutty and complex flavor.
Add MushroomsAdd Mushrooms
Sauté 8 oz of sliced cremini mushrooms with the onions during the last 10 minutes of caramelization for an earthy, umami-rich addition.
Spicy VersionSpicy Version
Add 1/4 teaspoon of red pepper flakes to the onion jam as it reduces, or top the finished burger with a few slices of pickled jalapeños for a spicy kick.
Vegetarian AlternativeVegetarian Alternative
Replace the beef patty with a large, thick portobello mushroom cap. Brush with olive oil, season with salt and pepper, and grill for 4-5 minutes per side until tender.
Why this is on our healthy list.
Excellent Source of Protein
The ground beef patty provides high-quality protein, which is essential for building and repairing tissues, supporting muscle mass, and maintaining overall body function.
Rich in Iron
Beef is a prime source of heme iron, a type of iron that is easily absorbed by the body. Iron is crucial for producing red blood cells and preventing anemia, which helps maintain energy levels.
Provides B Vitamins
This burger is a good source of essential B vitamins, particularly B12, which is vital for nerve function and the formation of DNA and red blood cells.
Frequently asked questions
A single Chimay Burger contains approximately 850-1000 calories, depending on the exact size of the patty, bun, and amount of cheese and bacon used. It is a rich, indulgent meal.