Fresh herbs, sweet caramelized onions and creamy Boursin cheese makes this cheeseburger recipe unique and delicious!
In this post find out:
- What makes a good burger
- Grilling secrets
- Perfect caramelized onions
- More about Ohio Beef Month
Memorial Day is just over a week away. I cannot believe that the unofficial start to summer is just within arms reach. Memorial Day signals that it’s time to prep the grills and dig out the swim suits. While the latter depresses me, the former makes me giddy. I love barbecue season! I cannot wait to grill pizzas, wings and of course burgers.
There are 1001 ways to make a burger. Turkey, beef, quinoa, chicken, pork, and veggie burgers are only a short sample of all the grilling possibilities. Today we are just talking beef.
This cheeseburger recipe starts with ground beef. I know we all want to buy lean beef, but for a GOOD burger, you really do have to go for the 80/20 beef. That means that your beef is 80% lean meat and 20% fat. The fat is what is going to make your burger taste good. It’s going to allow the burger to retain juices and moisture and a whole lot of flavor. That’s what you want; flavorful burgers, not hockey pucks.
The seasonings are simple in these burgers, just salt, pepper, fresh rosemary and fresh parsley. Sure you could substitute dried herbs. If you do, I would only use a teaspoon or two of each dried herb. If you can, try to use fresh herbs. The flavor is intense and powerful, they will make any cheeseburger recipe taste phenomenal. Fresh herbs will elevate any recipe for that matter. The burger seasonings are simple because the bold flavors in this cheeseburger recipe comes from the toppings.
I used a pound and half of beef for this recipe because I like thick burgers. You will get more burgers if you make your patties thinner. This is a personal preference. I like to shape my patties as evenly as possible. I then make an indentation in each patty with my thumb. This will help you get the juiciest hamburger ever. The indention will go away as the burgers grill. Also, do NOT press your burgers with a spatula!!! You will squeeze out all that juicy flavor with each press of the spatula!!!
Spray your grill with non stick spray. Preheat your grill while you prepare your burgers. I keep my burners on a medium high setting. I want my grates good and hot. When you are ready, grill your burgers with the lid open for about 4 minutes. Flip and grill the second side for another 4 minutes depending on your preference. 4 minutes on the second side will give you a medium cheeseburger. If you are using a meat thermometer, you are looking for 165 for medium meat (160 degrees is recommended by the USDA).
Toppings start with Creamy Garlic and Herb Boursin Cheese. If you haven’t tried this before you are in for a real treat. It is like cream cheese, Alouette, goat cheese and creme fraiche all in one. It is delightful. You do not need to add this on the grill like other cheeseburger recipes. Simply slice a round off the top of your cheese round and place it on the hot burgers. Top the cheese with caramelized onions and voila! The best cheeseburger recipe EVER!
Do not fear caramelized onions. This is just a fancy way of saying you cooked your onions for a really long time. Heat round onion slices in a bit of olive on low for about 20 minutes. The onions will turn opaque and develop a rich golden color. Keep cooking until they are all golden and very soft. Add a hint of balsamic vinegar and call it a day. You can prepare the onions in advance and keep them in the refrigerator until burgers are ready. The heat from the cheeseburgers will warm your onions.
For the Burger
- 1 1/2 lbs ground sirloin
- 1 clove garlic, minced
- 1 teaspoon salt
- 1 tablespoon fresh rosemary coarsely chopped
- 1 tablespoon fresh parsley, coarsely chopped
- 1 teaspoon olive oil
For the onions
- 1 tablespoon olive oil
- 1 large onion, thinly sliced
- 1 tablespoon balsamic vinegar
- 1 5.2 oz package garlic and herb Boursin cheese
- 4 Ciabatta rolls
Prepare your onions:
- Heat a large skillet over medium heat. Add olive oil and onion rings to the skill. Reduce heat and cook onions on low for 20 minutes, stirring occasionally. Continue to cook onions until they are soft and turn golden in color. Add balsamic vinegar and cook just until liquid has evaporated. Remove and set aside.
- Spray your outdoor grill with non stick spray.. Heat grill on medium heat.
- In a bowl, combine ground sirloin, garlic, salt, pepper, rosemary and parsley. Shape burgers into 4 evenly sized burgers. Press your thumb into the center of each burger and place patties on your grill. Sear the first side with grill lid open for 4 minutes, flip and cook second side for 4 additional minutes or until desired degree of doneness.
- Slice each roll. Place lettuce on the bottoms of each roll. Top each with one burger. Place a tablespoon of cheese on each warm burger and divide onions evenly among burgers. Serve.
Nutrition InformationYield 4 Serving Size 1
Amount Per Serving Calories 768Total Fat 30gSaturated Fat 11gTrans Fat 1gUnsaturated Fat 16gCholesterol 158mgSodium 1137mgCarbohydrates 61gFiber 4gSugar 8gProtein 61g
May is Ohio Beef Month! There are 17,000 beef farming families in Ohio, who are committed to providing excellent care of their animals, protecting the environment for future generations and to producing safe, healthy beef. Meet Ohio beef farmers who may live near you at www.OhioBeef.org
Beef up your diet for good health! Research shows that including lean beef daily as part of a healthy diet can help lower cholesterol levels, and exercise is more effective when paired with a high-protein diet.
Join the 30-Day Protein Challenge, which is a simple way to change the way you eat protein throughout the day. Research shows that there are health and wellness benefits to consuming protein in balanced amounts at each meal. By making simple changes over the course of 30 days, you too can make the shift and begin feeling the positive benefits of eating 25-30 grams of protein for breakfast, lunch and dinner! Sign up for the challenge and get more information at http://www.beefitswhatsfordinner.com/proteinchallenge.
Beef Nutrition: Common Questions & Answers
Q: How much beef should I eat at a meal?
A: The dietary guidelines recommends adults eat 5.5 ounces of protein foods per day. Currently – contrary to popular belief – Americans consume 1.7 ounces of beef daily. The fact is, beef is a natural source of essential nutrients, which makes a great protein source you can enjoy every day.
- What nutritional benefits does beef offer that other proteins do not?
A: Beef is a nutrition powerhouse in many ways. Aside from being a great source of protein, beef provides essential nutrients in a smaller package that some other proteins. For example, you would have to eat 8 ounces of chicken breast to get the same amount of iron as 3 ounces of beef.
Q: Is grass finished beef more nutritious than grain finished?
A: There are a variety of beef choices, from grass finished to grain finished or others, but all are nutritious and a delicious option. All cattle, whether grass or grain finished spend the majority of their lives eating grass on pastures. While grass finished tends to be a little leaner, about half the fatty acids found in all beef are monounsaturated fatty acids, the same kind found in olive oil and avocados, and can be part of a heart-healthy diet
*Thank you Ohio Beef Council for sponsoring this post and allowing me to create this original recipe. For more information on Ohio Beef or the 30 Day Protein Challenge visit them on the web or connect with them on Facebook.*