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