Brie Stuffed Burgers with Sweet Chili Mayo + Corn Salsa

To make the burger patties, place about 1/3 pound of meat into the base cup of the Cuisinart 3-in-1 Burger Press. Using the press top, push down firmly and centered into the meat in the base cup. Remove the press top from the base cup; you should have a burger patty with an indent in the center. Fill the indent in with a few cubes of brie. Now take about 1/6 pound of beef and spread it over top of the brie. Reattach the press cap to the press top and press down on the stuffed burger. Make sure the edges of the burger are sealed and then remove the burger from the press and place it on a plate. Repeat with the remaining burgers.

Drizzle each patty with worcheshire sauce. Cover and place in the fridge while you prepare the mayo and salsa.

To make the mayo: combine the mayo, lemon juice, sweet Thai chili sauce, basil and a pinch of salt + pepper. Mix to combine. Keep covered in the fridge until ready to serve.

To make the salsa: add the corn, peach, cherries (if using), jalapeno, lemon, basil and a pinch of salt to a bowl. Toss well to combine.

When ready to cook the burgers, preheat the grill to medium high heat. Once hot grill your burgers until they reach your desired doneness. Just remember that these are pretty big patties and they will take a little longer to cook than most. I cooked my burger for about 8 minutes per side.

To serve, spread a little mayo on the bottom of your toasted buns. Top with the burger patty, bacon and then add the salsa. Add the top half of the bun and enjoy!