Boursin Burgers from The Street
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| Photo by Jamie Winkelman |
Boursin Burgers from The Street | |
My recipes come from all over the world. This one comes from Wall Street, as published in the Wall Street Journal. The burger is credited to Chef David Kinkead, who is constantly vying with brother Bob for customer accolades at their Boston restaurant, Sibling Rivalry. This time, David wins.
The list of ingredients is a bit unconventional, as is the way the individual items are combined, but the sunflower seeds and the Boursin are what really make this burger. Skip the ketchup. Skip the mustard. You’ve gone beyond traditional picnic fare.
Though relatively easy to track down, if I can’t find Boursin in the store, I use a homemade version that is every bit as good. Partner this creamy delicacy with crunchy toasted sunflower seeds and prepare for the party in your mouth.
Here’s another trick: I slip a little pat of butter into the center of my burgers when I form the patties. This adds a rich flavor and magically produces perfectly shaped, juicy burgers, without the center bulge.
That said, roll up your sleeves and prepare to indulge!
Ingredients
2 1/4 pounds ground beef (70% lean)
2 tablespoons Worcestershire or Pickapeppa sauce
Kosher salt and freshly ground black pepper
6 1/8-inch-thick slices pancetta (or bacon)
6 potato rolls
4 ounces Boursin cheese
1/2 cup toasted sunflower seeds
2 large heirloom tomatoes, sliced
1 ounce radish sprouts or alfalfa sprouts (or lettuce)
Instructions
Season beef with Worcestershire or Pepper sauce, salt, and pepper. Form into 6 large patties. Refrigerate until ready to use.
In a large skillet over medium heat, cook the pancetta (or bacon) until crisp and golden, about 8 minutes. Set aside.
Preheat a charcoal grill or grill pan. Cook burgers to the desired doneness. Let the burgers rest for 7 minutes on a plate.
Meanwhile, toast the potato rolls and spread the cut side of the tops with the Boursin cheese. Lightly press the tops, cheese side down, into the sunflower seeds so they just coat the roll.
Top each burger with a piece of the pancetta (or bacon), a slice of tomato, and sprouts (or lettuce). Serve.