By My husband has deemed this my best recipe to date. These cheesy Boursin-stuffed burgers are packed with flavor but use minimal ingredients thanks to this herby cheese and quick pickled red onions. It's an out-of-this-world delicious burger you don't want to miss!
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Not long after moving to Minnesota, I learned about the famed Juicy Lucy burger. It's a burger stuffed with cheese. Ok, there might be more to it, but that's the quick and dirty of it. They are delicious, no matter which hole-in-the-wall joint you get them from.
So when I discovered the wonders of garlic and herb Boursin cheese, I knew it was destined for a stuffed burger. And if you're wondering about Boursin cheese - it's a soft French cheese that's already seasoned making it a secret weapon in easy weeknight high protein dinners like Boursin spaghetti squash.
Jump to:
how to stuff a burger
Stuffing a burger with soft cheese can be difficult, but after failing to do it, I finally figured out the best way! First, roll the ground beef into a ball, then gently flatten it. But the key is to use your fingers to press the center even thinner. Then roll your cold cheese into a rough ball, place it into the center, and pinch the beef around it - kind of like molding Play-Doh.
here's what you need
All substitutions are a 1:1 substitute unless otherwise noted. See the recipe card for quantities.
- Ground beef OR ground bison: Lean ground beef works just as well for this recipe!
- Pantry items: Head to your pantry and grab an egg, salt, pepper, and garlic powder.
- Buns: I prefer brioche buns, but any type of hamburger buns will do.
- Boursin cheese: A must!
- Arugula: These greens are very peppery with a bit of lemon taste, so it's the best with these rich burgers! Spinach or lettuce is a great option for more kid-friendly burgers.
- Balsamic glaze: Balsamic vinegar is not the same. If you don't have a balsamic glaze, mix balsamic vinegar with a bit of honey. The glaze is sweet, which really helps balance the burger. If you don't have balsamic, try honey mustard.
- Pickled red onions: These are exactly how my grandma made them, just with a balsamic twist. You just need red onions, white vinegar, water, and balsamic glaze.
This recipe has not been tested with other substitutions or variations. If you replace or add any ingredients, please let us know how it turned out in the comments below!
high protein ingredient spotlight: ground beef
Cheap and versatile, ground beef is always in our fridge and probably in yours. A 4-ounce serving packs around 29 grams of protein along with essential nutrients like iron, zinc, and B vitamins, while the versatility of this kitchen staple is used in recipes like my beef enchiladas and my flamethrower burgers.
here's how to make cheesy Boursin-stuffed burgers
Be sure to scroll to the recipe card for the full burger recipe!
- Pickle onions: Slice onions and soak in a mix of ¾ cup each vinegar and water with balsamic glaze. Chill while prepping burgers (or make ahead).
- Preheat: Heat grill or skillet to medium-high. Set aside half the Boursin cheese.
- Form patties: Mix beef, egg yolk, and seasonings. Shape into 4 patties with Boursin in the center, sealing the cheese inside.
- Cook: Grill 3-4 min, flip, cook 2-3 min, flip again, and cook 1-2 more min until 145°F. Cover if using a skillet.
- Assemble: Spread Boursin on buns, drizzle glaze, then layer with patty, onions, and arugula.
quick recipe video
you can make these in the oven and on the stove!
Oven: Set your oven to 400°F and line a baking sheet with parchment paper or foil. Place the stuffed patties on the prepared baking sheet. Bake for about 20-25 minutes total, flipping halfway through. Our post on how to cook burgers in the oven has more details!
On the stove: Cook the burgers on one side for 5-7 minutes, then flip and cook for another 2-3 minutes. Flip once more and cook for an additional 1-2 minutes, or until the internal temperature reaches 145°F (63°C) for medium. If using a skillet, cover with a lid to help the burgers cook evenly.
how to store & meal prep it
These Boursin stuffed burgers are so addictive, you're definitely going to want to make extra for later!
- Fridge: Store leftovers in the fridge in an airtight container for up to 5 days.
- Freezer: You can freeze the uncooked, stuffed patties for up to 3 months. Thaw overnight in the refrigerator before cooking. The pickled onions should not be frozen.
- Reheating: Reheat the burger patty in the microwave or in the oven.
what to do with those egg whites
If you saved the egg white from making these burgers, you can do so much with it! Use it to make egg white wraps or cinnamon roll overnight oats. Or, add it to your dog's food 🙂
Recipe
cheesy boursin stuffed burgers
Ingredients
- 1 pound lean ground beef (or bison)
- 1 egg yolk (save the egg whites for other recipes!)
- ½ teaspoon salt
- 1 teaspoon pepper
- ½ teaspoon garlic powder
- 1 5.2 oz garlic and herb Boursin cheese (other flavors will work too)
- 4 burger buns (brioche is best)
- ½ cup arugula
- ½ cup balsamic glaze
Quick Pickled Red Onions
- ½ red onion (thinly sliced)
- ¾ cup white vinegar
- ¾ cup water
- 1 tablespoon balsamic glaze
Before you start!
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Instructions
- Make the onions: Thinly slice the ½ red onion using a mandolin, if possible. In a large jar or bowl, combine equal parts white vinegar and water (about ¾ cup each, depending on the container size). Add the 1 tablespoon balsamic glaze and stir. Add the sliced onions, cover, and refrigerate while you prepare the burgers. You can make these up to 2 weeks ahead.
- Preheat: Heat a grill or skillet to medium-high heat. Set aside half of the Boursin cheese for later. The other half will get stuffed into the burgers!See notes below for how to make these in the oven or on the stove top!
- Make the burger patties: In a bowl, mix the 1 pound lean ground beef, 1 egg yolk, ½ teaspoon salt, 1 teaspoon pepper, and ½ teaspoon garlic powder. Divide into 4 balls, then flatten each slightly and create an indent in the center. Place 1-2 tablespoons of Boursin cheese in the indent for each burger, then carefully wrap the meat around the cheese to form a stuffed patty. It's fine if they are very round, once you put them on the grill, you can flatten them slightly with a spatula.
- Cook the patties: Cook the burgers on one side for 5-7 minutes, then flip and cook for another 2-3 minutes. Flip once more and cook for an additional 1-2 minutes, or until the internal temperature reaches 145°F (63°C) for medium. If using a skillet, cover with a lid to help the burgers cook evenly.
- Assemble: On each bun, spread 1-2 tablespoon of the remaining cheese on one side. Drizzle balsamic glaze on the other side. Top with the burger patty, pickled red onions, and arugula. Enjoy!
Video
Notes
Looking for more information?
Additional substitution information can be found above in the substitution section of this post.
Nutrition Disclaimer
Nutritional information is an estimate and for informational purposes only.
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