Baked Brie Juicy Lucy

Baked Brie Juicy Lucy

A good dinner make a happy day!

  • ½ pound ground chuck
  • 2 slices low carb focaccia bread
  • 1 (1.5-ounce) wedge brie
  • 1 slice cheddar cheese
  • 1 teaspoon salt
  • 1 teaspoon Worcestershire
  • ½ teaspoon Mrs. Dash Table Blend
  • ¼ teaspoon ground black pepper
  • ¼ teaspoon garlic powder

  • How to prepare:
    1. Preheat your oven to 450°F degrees, on CONVECTION setting.
    2. Gather your spices together. I wanted to show a picture of the Worcestershire sauce I use and the Mrs. Dash seasoning just in case you wanted to get the same one.
    3. Inside a plastic bag, add all your spices to your ground beef. Seal the plastic bag and mix the beef with the spices well. Make sure that the spices are distributed evenly through the meat.
    4. Take the beef out of the bag and tear some of the beef off. We’ll be using this as the “top” of the burger. Form the remaining beef into a patty and use your knuckles to push a hole into it.
    5. Get your brie out. I prefer to not have the crust of the brie in the burger, as it’s quite bitter. Cut the crust off and slice it into smaller pieces.
    6. Add your brie to the hole that you created in the burger patty.
    7. Use that extra bit of ground beef you tore off to cover the cheese. Re-form it into a patty and make sure that it’s completely sealed. You don’t want to have your brie leaking out and going all over the place.
    8. Get a baking sheet and cover it with foil. Add salt to the foil, under where your burger will be. Why do we do this? The salt will soak up any of the greases that drop off of the burger, instead of letting it burn and smoke – ruining the flavor of the meat.
    9. On a cooling rack or cooking rack, add your burger on top of where the salt is.
    10. Bake the burger on convection setting for 12-15 minutes. At 12 minutes the burger will be of medium temperature, at 13 minutes it is medium rare, at 14 minutes it’s just before medium, and 15 minutes it’s just over medium. You can experiment with your times, but I normally like to bake it for 14 minutes. This gives me the juiciest burger without it being too rare in the middle.
    11. Let your burger rest once you take it out of the oven. I normally allow it 4-5 minutes.
    12. Get out 2 pieces of your low carb focaccia bun. Put cheddar cheese on one side and the sauces of your choice on the other. I toasted my buns before doing this.

    This makes a total of 1 Baked Brie Juicy Lucy. It comes out to 790 Calories, 50.12g Fats, 6.65g Net Carbs, and 75.34g Protein. You can easily split this to make 2 servings.

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