Cherry and Brie Burgers with Rosemary and Grilled Onion



Photo: Iain Bagwell; Food Styling: Randy Mon

Ingredients:

  • 2 tablespoons coarse or fine bulgur wheat
  • 1 cup finely chopped onion plus 1 medium onion sliced 1/3 in. thick 
  • 2 tablespoons olive oil, divided 
  • large garlic clove, minced 
  • 1/3 cup mayonnaise 
  • Zest of 1/2 lemon 
  • 2 1/2 teaspoons chopped fresh rosemary leaves, divided
  • 3/4 teaspoon pepper, divided 
  • 1 cup dried tart cherries
  • 1 teaspoon kosher salt
  • 1 pound lean ground beef or bison (90 percent lean)
  • 4 ounces brie cheese, thinly sliced to fit burgers
  • sesame hamburger buns, split 
  • Lettuce 


Preparation:

  1. 1. Combine bulgur and 1/3 cup boiling water in a 2-cup glass measure. Let stand 10 minutes, then microwave until liquid is absorbed, 2 to 3 minutes. Let cool.
  2. 2. Meanwhile, cook chopped onion in 1 tbsp. oil in a large frying pan over medium heat until deep golden, stirring often, 10 to 15 minutes. Stir in garlic, scrape into a large bowl, and let cool. Brush sliced onion with remaining 1 tbsp. oil and set aside. In a bowl, combine mayonnaise, lemon zest, 1/2 tsp. rosemary, and 1/4 tsp. pepper; chill.
  3. 3. Heat grill to medium (350° to 450°). Whirl cherries in a food processor until they're finely ground and form a ball. Add them to chopped onion with remaining 2 tsp. rosemary and 1/2 tsp. pepper, the salt, and bulgur; blend well with your fingers. Add ground beef and mix gently but thoroughly. Shape into 4 patties, 1/2 in. thick.
  4. 4. Grill onion slices, turning occasionally, until well browned, 10 to 15 minutes. Grill burgers, turning once with a wide spatula, until they no longer stick to grate and grill marks appear, 10 to 12 minutes total; about 2 minutes before burgers are done, top them with brie and grill the buns.
  5. 5. Spread buns with mayonnaise; add lettuce, burgers, and onions.