Balsamic-Glazed Stuffed Burgers


* 2 1/4 pounds ground beef, preferably chuck
* 5 ounces Boursin cheese, crumbled
* 1 cup balsamic vinegar


Divide meat into 4 1/2 inch in diameter patties. There should be two patties per finished burger. Scatter the crumbled cheese in center of half the patties. Sprinkle with coarsely ground black pepper. Top with a plain patty and press edges together to form one big burger. Make sure edges are sealed well. Wrap each in aluminum foil and refrigerate until ready to cook.

Meanwhile, put vinegar in a small saucepan and bring to a boil. Lower heat to medium-high and cook until reduced to 1/3 cup, about 15 minutes. Set aside.

When ready to serve, season burgers with salt and pepper. Heat a very large nonstick skillet until hot. Put burgers in pan and cook on each side for 5 minutes, or until the outside is browned and slightly crisp and the center is a bit soft to the touch. These are best medium-rare. Quickly heat reduced vinegar and pour 1 generous tablespoon over each patty. Serve immediately.

This recipe for Balsamic-Glazed Stuffed Burgers serves/makes 4.

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