Instructions: * Note: To clarify butter, melt 1 cup (2 sticks) in a saucepan or microwave-safe bowl. Skim the foam from the top, then pour off the butter and discard any milky water on the bottom. Youll have about 2/3 cup; reserve what you dont use here for other uses.

For the Balsamic Shallot Marmalade: Heat the oven to 400 degrees. Roast the shallots with the butter and salt and pepper to taste in a small ovenproof skillet until golden, about 25 minutes. Shake the skillet frequently. Remove from the oven and place the skillet on the stove top over medium heat. Add the honey and balsamic vinegar and cook until reduced to a syrupy consistency, 6 to 8 minutes. (Makes 1/4 cup)

For the Burger: Heat a skillet over medium-high heat. Fry the bacon until crisp, 5 to 6 minutes, then remove to paper towels to drain. Set aside.

Combine the strip and rib-eye steaks and mix in the salt. Shape the meat into 4 (4 1/2-inch) patties. Melt 1 tablespoon of butter in a large skillet, preferably cast-iron, over medium-high heat. Fry the burgers, 2 at a time, for 3 minutes, then flip. Add 2 slices of the Brie to each patty and cook 3 more minutes for medium. Remove and keep warm; melt the remaining butter in the skillet and repeat with the remaining 2 patties. (You can grill the patties, if you prefer.)

To assemble, place the burgers on the buns. Top them with the bacon slices and Balsamic Shallot Marmalade, dividing evenly.

Note: Alex serves this with golden fries seasoned with salt, pepper and parsley; homemade Bearnaise dipping sauce; and an arugula salad tossed with lemon vinaigrette.

This recipe yields 4 burgers.

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