Cherry and Brie Burgers with Rosemary and Grilled Onion
Photo: Iain Bagwell; Food Styling: Randy Mon
These are only quarter-pounders, but they look heftier because the meat is mixed with ground dried cherries (a powerful antioxidant) and a little bulgur. The seasonings and cheese take the cherries in a savory direction, keeping the burgers from being too sweet.
This recipe, and others like it, can be found in the article “Make These 20 Easy Hamburger Recipes Because, Let’s Face It, 90% of the Time What You Really Want Is a Burger.”
How to Make It
Step 1
1
Combine bulgur and 1/3 cup boiling water in a 2-cup glass measure. Let stand 10 minutes, then microwave until liquid is absorbed, 2 to 3 minutes. Let cool.
Step 2
2
Meanwhile, cook chopped onion in 1 tbsp. oil in a large frying pan over medium heat until deep golden, stirring often, 10 to 15 minutes. Stir in garlic, scrape into a large bowl, and let cool. Brush sliced onion with remaining 1 tbsp. oil and set aside. In a bowl, combine mayonnaise, lemon zest, 1/2 tsp. rosemary, and 1/4 tsp. pepper; chill.
Step 3
3
Heat grill to medium (350° to 450°). Whirl cherries in a food processor until they're finely ground and form a ball. Add them to chopped onion with remaining 2 tsp. rosemary and 1/2 tsp. pepper, the salt, and bulgur; blend well with your fingers. Add ground beef and mix gently but thoroughly. Shape into 4 patties, 1/2 in. thick.
Step 4
4
Grill onion slices, turning occasionally, until well browned, 10 to 15 minutes. Grill burgers, turning once with a wide spatula, until they no longer stick to grate and grill marks appear, 10 to 12 minutes total; about 2 minutes before burgers are done, top them with brie and grill the buns.
Step 5
5
Spread buns with mayonnaise; add lettuce, burgers, and onions.
Ingredients
2 tablespoons coarse or fine bulgur wheat
1 cup finely chopped onion plus 1 medium onion sliced 1/3 in. thick
2 tablespoons olive oil, divided
1 large garlic clove, minced
1/3 cup mayonnaise
Zest of 1/2 lemon
2 1/2 teaspoons chopped fresh rosemary leaves, divided
3/4 teaspoon pepper, divided
1 cup dried tart cherries
1 teaspoon kosher salt
1 pound lean ground beef or bison (90 percent lean)
4 ounces brie cheese, thinly sliced to fit burgers
4 sesame hamburger buns, split
Lettuce
Directions
Step 1
1
Combine bulgur and 1/3 cup boiling water in a 2-cup glass measure. Let stand 10 minutes, then microwave until liquid is absorbed, 2 to 3 minutes. Let cool.
Step 2
2
Meanwhile, cook chopped onion in 1 tbsp. oil in a large frying pan over medium heat until deep golden, stirring often, 10 to 15 minutes. Stir in garlic, scrape into a large bowl, and let cool. Brush sliced onion with remaining 1 tbsp. oil and set aside. In a bowl, combine mayonnaise, lemon zest, 1/2 tsp. rosemary, and 1/4 tsp. pepper; chill.
Step 3
3
Heat grill to medium (350° to 450°). Whirl cherries in a food processor until they're finely ground and form a ball. Add them to chopped onion with remaining 2 tsp. rosemary and 1/2 tsp. pepper, the salt, and bulgur; blend well with your fingers. Add ground beef and mix gently but thoroughly. Shape into 4 patties, 1/2 in. thick.
Step 4
4
Grill onion slices, turning occasionally, until well browned, 10 to 15 minutes. Grill burgers, turning once with a wide spatula, until they no longer stick to grate and grill marks appear, 10 to 12 minutes total; about 2 minutes before burgers are done, top them with brie and grill the buns.
Step 5
5
Spread buns with mayonnaise; add lettuce, burgers, and onions.
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