Growing up in the South several decades ago, the only burgers I remember were made with beef. Covered with cheddar cheese, garnished with pickles and onions, they were embellished simply with dollops of catsup and golden mustard. It was years before I tasted other variations. However, by the time I entered the food world as a young cooking teacher, I began to experiment with new fillings and garnishes.
I paired beef burgers with chunky guacamole and smoked bacon, replaced cheddar with blue cheese in other versions, and tried adding homemade barbecue sauce to ground beef for spicy patties. I grilled curried lamb burgers and topped them with chutney and assembled salmon burgers to serve with sesame mayo and sliced cucumbers. More than any other variation, I fashioned turkey burgers in myriad ways. But, truth be told, my spouse, always a willing tester, still preferred his traditional “beef” burgers.
Recently, though, when I served turkey burgers topped with creamy Boursin cheese, plus some crisp lettuce and pickled red onions, his eyes lit up. He loved the combination of flavors and textures. Lemon juice and zest along with some thyme all enhance the mild taste of ground turkey. Pickled red onions add a dash of color plus a little heat, and the creamy cheese with its distinctive punch of garlic provides a salty note.
I cooked these turkey burgers on top of the stove in a cast iron skillet since it’s still cold in New England where I live, but you could easily grill them outdoors. Just make certain to remove the cooked patties from the heat and then top them with the Boursin cheese (this way the cheese stays in shape and doesn’t ooze). Of course, feel free to make changes to these burgers to suit the varied tastes of your family and friends!
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Turkey Burgers with Boursin and Pickled Onions
Quick Pickled Red Onions
1 cup thinly sliced red onions
1/2 cup red wine vinegar
1 1/2 tsp sugar
1 1/4 tsp kosher salt
Burgers
One 5.3 oz package Boursin cheese
1 pd ground turkey (93% lean – 7% fat works well)
4 tbsp fresh bread crumbs (See cooking tip.)
2 tbsp fresh lemon juice 3/4 tsp lemon zest
1 1/2 tsp Dijon mustard
1/2 tsp minced garlic
1/2 tsp kosher salt
1/4 tsp freshly ground black pepper
4 brioche hamburger buns, lightly toasted
1 1/2 tbsp unsalted butter, melted
3/4 tsp kosher salt mixed with 3/8 tsp freshly ground black pepper in a small bowl for seasoning burgers when cooked
Crisp lettuce leaves such as red or green leaf
1.To make the pickled onions, halve the onion lengthwise and cut into paper-thin slices to yield 1 cup. (Safe extra for another use.) In a small microwave proof bowl stir together the vinegar, salt, and sugar. Place in the microwave for 30 seconds and stir when removed until the sugar and most of the salt has dissolved. Add the onions and toss with a fork to coat well. Set aside while you make the burgers for 30 minutes or up to 24 hours, covered, in the fridge.
2.Divide the Boursin into 4 equal pieces and then flatten and shape into circles about 2 1/4-inches wide. Place on a plate and set aside.
3.In a medium mixing bowl, combine the ground turkey, breadcrumbs, lemon juice and zest, mustard, garlic, 1/2 teaspoon kosher salt, and 1/4 teaspoon freshly ground black pepper. With clean hands, mix until all ingredients are blended. Divide the mixture into quarters and shape into four 3 1/2- to 4-inch patties, about 1/2 inch thick. Transfer patties to a plate and refrigerate to firm for about 20 minutes.
4. Lightly season the patties on one side with half of the reserved salt and pepper in the bowl. Place a medium-large heavy skillet (cast iron works well) over medium heat and when pan is quite hot add the burgers, seasoned sides down. Cook about 4 minutes, then season patties on top and turn and cook on the other side about 4 minutes more or until an instant read thermometer registers 165 degrees F when stuck into center of the burgers. While the burgers are cooking, lightly toast the buns and brush the cut sides o each with some melted butter. Set aside.
5.When done, remove the burgers from the skillet and top each with a disk of Boursin cheese. To assemble burgers, place cooked burgers with cheese on bottom buns. Top each with some lettuce leaves and then with a fourth of the pickled onions. Cover with top buns. Serve immediately. Serves 4
Cooking tip: For fresh breadcrumbs, use a bottom half of a brioche bun and pulse in a food processor until you have coarse crumbs. Measure out 4 tablespoons and save the rest for another use.
Copyright Betty Rosbottom 2025
