Fresh herbs, sweet caramelized onions, and creamy Boursin cheese make this cheeseburger recipe unique and delicious! Find out what makes a good burger with this great recipe.
You’re going to love this Caramelized Onion and Boursin Cheeseburger Recipe. It’s a wonderful blend of seasonings and juicy homemade beef patties nestled beneath melty cheese and caramelized onions and ciabatta rolls.
These boursin burgers are sure to become an instant hit with your family and friends. They’re a great way to serve an up class burger at your next BBQ without too many added steps. Making this caramelized onion burger recipe is a sure-fire way to get everyone excited about meal time!
What is Boursin Cheese?
Boursin cheese is a type of cheese that is soft and creamy in texture. It can come from the store in a wide variety of flavors but the texture is usually close to that of cream cheese. When heated and warmed, boursin has a softer melted texture that pairs well with just about anything making it a very versatile ingredient.
Ingredients you’ll need for boursin burger:
For the Burger, you will need:
- Ground sirloin
- Garlic cloves
- Fresh rosemary
- Fresh parsley
- Olive oil
For the onions, you will need:
- Olive oil
- Large onion
- Balsamic vinegar
- Garlic and herb Boursin cheese
- Ciabatta rolls
For the exact amounts needed, please see the recipe card below.
How to Make Caramelized Onion and Boursin Cheeseburger Recipe
Prepare your onions:
- Heat a large skillet over medium heat.
- Add in the olive oil and onion rings.
- Reduce the heat and cook the onions for 20 minutes while stirring occasionally.
- Continue to cook until the onions are soft and turn golden in color.
- Add in the balsamic vinegar and cook until the liquid has evaporated.
- Remove from heat and set aside.
Prepare the burgers:
- Spray your grill with nonstick cooking spray and set to medium heat (350 degrees F)
- Combine the ground sirloin, garlic, salt, pepper, rosemary, and parsley in a bowl.
- Shape the meat into 4 evenly sized patties.
- Press your thumb into the center of each burger and place the patties onto your grill.
- Sear the first side with the grill open for 4 minutes, flip and then cook the second side for an additional 4 minutes or until your desired level of doneness has been reached.
- Slice each bread roll and place a piece of lettuce onto the bottom half bread slice.
- Top each lettuce piece with a burger patty.
- Place a tablespoon of cheese onto each warm burger and divide the onions evenly between the 4 burgers.
- Serve and enjoy!
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 come from the toppings.
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.
I used a pound and a 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 nonstick 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.
Looking for more tasty burger recipes? We’ve got you covered!
- Beer Cheese Bacon Burger
- Horseradish Cheddar (White) Burger
- Chile Verde Pork Burger
- Herb & Lemon Aioli with Spinach and Kale Turkey Burgers
- Black and Blue Cajun Burger
- Grilled German Goetta Burger
Caramelized Onion and Boursin Cheeseburger Recipe
This herb-filled, juicy beet patty is topped with creamy Boursin cheese and then topped with caramelized 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.
Amount Per Serving Calories 768Total Fat 30gSaturated Fat 11gTrans Fat 1gUnsaturated Fat 16gCholesterol 158mgSodium 1137mgCarbohydrates 61gFiber 4gSugar 8gProtein 61g
Julie @ Julie's Eats & Treats says
Yes so right on the 80/20! This burger is a must try for the summer! Delicious!
summer just isn’t summer without burgers – and these sound incredible Tanya!
These burgers look awesome! I love the caramelized onion! I didn’t realize you lived in Cincinnati! We aren’t too far from each other.
Des @ Life's Ambrosia says
Oh man I am LOVING the boursin on this burger and anything with caramelized onions is a total winner!
Sheryl @Lady Behind the Curtain says
Mmm! Sounds like great flavors in this burger!
Kim Beaulieu says
I am such a carnivore so this is right up my alley. I could eat beef all day every day. This looks amazing.
Jocelyn (Grandbaby cakes) says
These burgers are perfect for Memorial Day!!!
I love boursin but it’s something I have at a party and rarely buy. I need to go out and put it on my burger asap. Loving this combination.
Boursin is such a treat! I seriously have to start keeping it on hand!