Boursin Burgers
The Nitty Gritty:
Caramelized onions and mushrooms plus Boursin, tomatoes, and beef equals pure early-summer grilling nirvana.- Level: 2
- Prep Time: 30 minutes
- Yields: 4 burgers
- Tags: main grilling beef
Try the garlic-and-herbs variety of this amazing, soft cheese — a favorite of ours here at the HG.
Ingredients:
- 4 sesame hamburger buns
- 2 whole tomatoes, sliced
- 2 Tbsp. extra virgin olive oil
- 1 Tbsp. unsalted butter
- ½ large yellow onion, sliced
- 4 oz. cremini (baby bella) mushrooms, sliced
- 5 oz. Boursin cheese
- 1 lb. ground beef or turkey, shaped into 4 patties
Instructions:
Heat butter and 1 Tbsp. olive oil in a small saucepan. Add the onions and sauté on medium until nicely caramelized, 15-20 minutes, stirring often and being careful not to let them burn.
Meanwhile, sauté mushrooms in another saucepan with the other 1 Tbsp. olive oil until caramelized and soft. Drain any excess liquid that accumulates during the cooking. Set aside.
While the mushrooms and onions are cooking, heat your grill, and cook burgers to desired degree of doneness. (You can also brown them, over medium heat, in a skillet on the stove, flipping once, then finish cooking them in a 350-degree oven.) Place a dollop of Boursin on each and set on a plate to rest for a few minutes.
To assemble, lay slices of tomato on the buns, then add the burgers. Top with caramelized onions and mushrooms. Serve with ketchup and mustard, if you must.
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By Alison L. McConnell
Alison L. McConnell is a Washington, D.C.-based journalist and writer. A native of New Jersey and upstate New York, she attended Bowdoin College in Maine and the London School of Economics before settling in Washington, where she works as a financial reporter and pursues her zeal for cooking on the side. Some of her favorite things to make are risottos, roast chickens, and cakes. She abides by a long-standing family motto: McConnells always finish their desserts.
About The Humble Gourmand
The Humble Gourmand is a monthly online publication edited by Alison L. McConnell, a Washington, D.C.-based journalist and writer. It is designed to offer straightforward lessons and advice to aspiring cooks, oenophiles, and all other eaters and drinkers.
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