Open-Face Brie Burgers With Grilled Red Onions

• 1-1/2 pounds boneless chuck steak or roast, 15% fat, freshly chopped in a food processor
• 1 teaspoon salt
• 2 ounces chilled Brie and Blue cheese, divided equally into four portions
• 1 teaspoon cracked black pepper
• 2 tablespoons olive oil
• 2 large garlic cloves, minced
• 4 3/4-inch-thick slices Italian or French bread
• 4 1/2-inch-thick slices red onion

1. Oil an outdoor grill or a two-burner indoor grill and heat over medium-high heat until very hot.
2. Combine ground chuck and salt in medium bowl, and shape into four 1/2-inch-thick patties. Place 1 portion cheese in the center of each patty and, with moistened hands, fold meat over cheese to completely enclose it. Shape into 3/4-inch-thick patties and sprinkle on both sides with cracked pepper.
3. In a small bowl, stir together oil and garlic. Brush both sides of bread and onion slices with the garlic oil.
4. Place burgers and onion slices on grill. Cook onions 4 minutes on each side, and burgers to desired doneness, about 7 minutes per side for 160 degrees or medium, but still juicy.
5. Grill bread until golden, about 1 minute per side. Place 1 slice grilled bread on each of 4 warmed dinner plates, top each with a burger and an onion slice.

processor, salt, cheese, cracked black pepper, olive oil, garlic, italian, red onion

Taken from www.epicurious.com/recipes/member/views/open-face-brie-burgers-with-grilled-red-onions-1204150 (may not work)