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Saba Rocks' St. Bart's Burger

Saba Rocks' St. Bart's Burger

Saba Rocks’ St. Bart’s Burger: A delicious hamburger recipe from a small island resort, Saba Rock, in the middle of the Caribbean Sea. Topped off with a thick slice of brie and caramelized onions, this Caribbean/French inspired burger recipe is an easy and delicious way to take your good old hamburger recipe into a whole new level.
Course Sandwich
Cuisine Caribbean
Keyword St. Bart's burger
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 4 servings
Calories 701kcal


  • 1 1/2 pounds ground chuck 80% lean
  • 2 plus 2 tablespoon vegetable oil - divided
  • 4 sesame hamburger buns lightly toasted
  • 4 oz. Brie cut in to 1/4 inch thin slices
  • 3 medium onions cut into 1/2 inch half moon slices
  • 1 tablespoon balsamic vinegar
  • 1 tomato sliced 1/4 inch thick
  • Lettuce leaves
  • 4 Cornichons optional
  • Kosher salt
  • Coarse black pepper freshly ground
  • 4 tablespoon Dijon mustard


  • Divide the meat into four equal portions. It should be 6-7 ounces each. Form each portion into a 1/2 inch thick burger. Season both sides with salt and pepper. Place them on a large plate, cover with aluminum foil, and place them in the fridge.
  • To make the caramelized onions: Heat 2 tablespoons vegetable oil on a large skillet, in medium high heat, until shimmering. Add onions and evenly spread them over the pan. Cook, stirring occasionally.
  • Add 1/2 teaspoon salt 10 minutes into cooking. Continue cooking (stirring occasionally) for 25-30 more minutes until they start to turn brown and start sticking to the pan. Towards the end, as they brown, you may have to stir them constantly to prevent them from burning. (If they dry out, you can add 1-2 tablespoon water during the cooking process.)
  • At the end, add the balsamic vinegar. It will help you deglaze the pan.
  • To cook the burgers on a stove top: Heat 1-tablespoon oil in a 10-inch non-stick skillet until shimmering, medium high heat. Add 2 of the burger patties and cook the first side for 3 minutes. Flip them over and cook for 4 more minutes for medium-rare. Cook 6 minutes (2 more minutes) for medium. Repeat the same process with the second batch. Place the cooked burger patties on a plate and cover them with aluminum foil. Let them release their juices for 5 minutes.

To assemble a burger:

  • Step1: Spread 1-tablespoon Dijon mustard the bottom burger bun.
  • Step 2: Place a burger patty at the bottom.
  • Step 3: Put a piece of lettuce on top of the burger patty.
  • Step 4: Put a slice of tomato.
  • Step 5: Place another piece of lettuce on top of the tomato slice.
  • Step 6: Place 1 tablespoon of caramelized onions on top of the lettuce.
  • Step 6: Place a couple of slices (as much as you want) of Brie on top of the onions. Season them with coarse black pepper.
  • Step 7: Place more caramelized onions on top of the Brie.
  • Step 8: Place the top burger bun and stabilize it with a bamboo skewer. If desired, add a pickle on top.
  • Repeat the same assembly process for the other burgers.
  • Serve immediately preferably with cold beer and French fries.


Calories: 701kcal | Carbohydrates: 32g | Protein: 41g | Fat: 45g | Saturated Fat: 19g | Cholesterol: 149mg | Sodium: 690mg | Potassium: 770mg | Fiber: 3g | Sugar: 8g | Vitamin A: 424IU | Vitamin C: 11mg | Calcium: 187mg | Iron: 5mg