This Boursin burger is stuffed with the delicious creamy garlic herb cheese and topped with crispy fried onions and a sweet and spicy jelly. The perfect balance of flavors and textures, this awesome griddle recipe will be your new favorite burger!
My wife and I are huge Boursin cheese fans, and one of our favorite local restaurants has a Boursin burger that I absolutely love. But most Boursin burger recipes, including the one that I order at this particular restaurant, consist of a ground beef patty topped with a Boursin cheese spread. And you guys know that I like to do things a little bit differently and incorporate my own twist with my griddle recipes…
So I decided to do a Boursin Cheese Stuffed Burger instead!
We just recently made the original Juicy Lucy cheese stuffed burger, and since it was so dang good and easy to make, I started dreaming up other cheese varieties that I could stuff in between two ground beef patties. And this Boursin burger with crispy onions and hot pepper jelly was born!
Here’s how to make this awesome creative burger recipe:
Ingredients for Boursin Burger
Here are the ingredients that I used to make my version of the Boursin burger:
- 80/20 ground beef
- Boursin cheese
- your favorite burger seasoning – I used the Pit Boss Bold Burger Rub… it’s a great all purpose seasoning with garlic, salt, and pepper.
- crispy fried onions and jalapeños – I used the store-bought variety that you can find in the produce or salad dressing section of the grocery store.
- hot pepper jelly
You may also want to use a heavy bacon press and parchment paper to press your burger patties flat. These aren’t necessary as you can still press the ground beef out with your hands, but they definitely make the process easier.
What is Boursin cheese?
Boursin cheese is a soft, spreadable cheese that is similar in texture to a cream cheese or goat cheese. The original variety of Boursin is garlic and herb flavored, but you can also find flavors like shallot and chive, basil and chive, or fig and balsamic. If you can’t find Boursin cheese in the refrigerated deli section of your local grocery store, then the best substitute would be Alouette cheese, another spreadable cheese with herbs.
Boursin is often used as a steak topping or an appetizer spread for crackers, but it can also be added to pasta dishes, soups, chicken, or cheeseboards.
How to Make a Boursin Cheese Stuffed Burger
This gourmet burger recipe is super easy to make… just take the time to get your cheese stuffed burger patties right so you don’t have a Boursin burger blowout. Here’s how I made my freaking fantastic Boursin burger on the griddle:
Step 1: Make two thin ground beef patties.
To start making your Boursin stuffed burger patties, first separate your ground beef into balls that are about 3 – 4 ounces each, just like you would for smash burgers. Then, press the burger balls down into thin patties. You will need two thin patties for each Boursin cheese burger.
I suggest laying a square of parchment paper down on a cutting board, adding the ground beef ball on top, and placing another square of parchment on top of the ball. Then, use a bacon press or another heavy press to apply even pressure and flatten the burger ball. The parchment paper helps your raw ground beef to not stick to your press, and the actual bacon press helps you to get an evenly thin patty.
Here’s what my burger patties looked like at this stage:
Make sure that you don’t flatten the patties too much or your Boursin cheese could leak out during cooking. You shouldn’t be able to see through the burger meat after it’s flattened out.
Step 2: Stuff the beef patties with Boursin cheese.
Once your ground beef is flattened into thin patties, add about 2 – 2.5 tablespoons of Boursin cheese to one of the patties. Spread it out into an even layer, leaving enough space around the burger so that you can seal it up like this:
Then, stack the second patty on top of the Boursin cheese burger patty so that the two patties are stacked evenly on top of each other and the Boursin is in the middle.
Next, use your hands to gently seal the two ground beef patties so that they form one cheese stuffed burger. Make sure that you completely seal the burger patties all the way around so that your cheese doesn’t leak out.
Step 3: Cook the Boursin burger on the griddle.
When your Boursin cheese burger patties are ready, go ahead and season both sides with your favorite burger seasoning. Then place the burgers on your preheated griddle and let them cook on the first side. I made these cheese stuffed burgers on the Pit Boss Ultimate Griddle, so I didn’t add any oil or butter to the griddle before cooking the burgers.
Once the burger patty is cooked about 75 percent through on the first side, flip it to the second side to continue to cook until done. Remember, this burger is thicker than a smash burger, so it will take longer to cook. I also like to cook my griddle burgers on the first side until they are over halfway cooked through, because I find that’s the secret for developing a nice burger crust.
When you flip the Boursin burger, be sure to use your griddle spatula to get underneath the burger crust… if not, the crust will be left behind on the griddle surface and you’ll miss out on all that extra flavor.
Step 4: Toast the crispy fried onions and jalapeños and the burger buns.
After you flip the burger to the second side and it is almost done cooking, add the crispy fried onions and jalapenos to the griddle surface. These store-bought toppings are already crispy, but adding them to the griddle just heats them up and helps them to get even crispier, making for a nice textural contrast to the creamy Boursin cheese.
Dab the cut side of your hamburger buns in the leftover burger grease on your griddle and go ahead and toast those also. Here’s what my griddle looked like at this point:
Step 5: Build your Boursin burger.
When all of your burger components are done, it’s time to build your epic gourmet Boursin burger!
First, I spread the hot pepper jelly on the bottom bun. Then, I topped it with my Boursin burger patty. Lastly, add the crispy onions and jalapeños. Then enjoy your delicious griddle burger!
And here’s what you get when you cut into this awesome gourmet Boursin cheese burger:
Serve this to your friends and family to really impress them! They won’t believe that this is a homemade burger!
Then, since you’ve already got the hot pepper jelly on hand, try these awesome Jalapeno Popper Hot Dogs… they’re made with the same hot pepper jelly!
Boursin Burger FAQ’s
When we made this gourmet cheese stuffed burger during a recent YouTube Live Stream, here are some of the questions that viewers had… And if you have any other questions about making this Boursin cheese burger, just drop them in the comments section below:
What type of Boursin cheese should I use for burgers?
We used the original garlic and herb Boursin cheese for our Boursin burger, but feel free to experiment with different flavor combinations and toppings.
I don’t have a griddle… Can I still make this Boursin burger?
Absolutely! After you’ve formed the burger patty, you can cook it in a cast iron skillet or on the charcoal grill. As long as you’ve created a good seal all the way around your ground beef patty so that the cheese doesn’t run out, you should be fine using a different cooking method other than the griddle.
What type of burger seasoning should I use?
If you don’t have a good all purpose seasoning or a burger rub, then a simple sprinkling of salt, pepper, and garlic powder would be just fine.
Suggestions for other toppings for the Boursin burger?
I highly recommend the hot pepper jelly that I used for this Boursin burger… the sweetness and extra spice from the jelly perfectly compliments the creamy garlic and herb flavor of the Boursin cheese. And the crispy fried onions were fantastic too, because they added a nice textural difference.
But if you want to do some experimenting with the flavors, you could try these burger toppings also:
- caramelized onions – These would also add a nice sweetness to your Boursin cheese burger.
- sautéed mushrooms
- cranberry chutney or cranberry relish
- horseradish mayo
- garlic aioli
- bacon jam
Or keep it simple and omit the burger toppings to let the Boursin cheese be the star of the show.
Hope you guys enjoyed this easy griddle burger idea for your Blackstone, Pit Boss, or Camp Chef flat top grill! Feel free to print out the recipe below:
Boursin Burger with Crispy Onions and Hot Pepper Jelly
- about 12 oz 80/20 ground beef
- 4-6 tablespoons Boursin cheese garlic and herb flavor
- Pit Boss Bold Burger Rub or your favorite burger seasoning
- 1/2 cup crispy fried onions store bought
- 1/2 cup crispy fried jalapenos store bought
- 4 tablespoons hot pepper jelly
- 2 hamburger buns
- Preheat griddle on low.
- Divide ground beef into 4 equally sized balls. Press each ground beef ball down into an evenly thin flat patty.
- Spread about 2-3 tablespoons of Boursin cheese on two of the burger patties (if you are making two Boursin burgers). Make sure that the cheese is spread evenly and leave enough space between the edge of the cheese and the edge of the burger patty to seal the cheese inside the burger. Don't spread the Boursin cheese all the way to the edge of the ground beef patty.
- Add the second beef patty on top of the cheese patty so that the two patties are stacked evenly and the cheese is in the middle. Use your hands to crimp and seal all around the burger patties to form one burger patty. Be sure to create a good seal so that the Boursin cheese doesn't leak out while cooking. Repeat for second Boursin burger.
- Season the Boursin stuffed burger patties with your favorite burger seasoning.
- Cook Boursin burgers on the griddle until done, flipping about 75% through the cooking time.
- When the burgers are almost done cooking, add the crispy fried onions and jalapenos to the griddle to heat them up. Dab the cut side of the hamburger buns in the leftover burger grease and toast on the griddle.
- When burgers are cooked and buns and onions/jalapenos are toasted, remove from the griddle.
- To build the Bousin burger, spread hot pepper jelly on the bottom hamburger bun, and top with a burger patty. Add crispy fried onions and jalapenos and the top of the bun. Enjoy!
- For even and thin burger patties, place a square of parchment paper on top and underneath the ground beef ball before pressing it down with a bacon press. Don't flatten the patty too thin – You should not be able to see through the burger meat.
- Cooking times will vary based on size of burgers and temperature of your griddle.
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Comments & Reviews
Pressure Luck Cooking has a copy-cat Boursin recipe that is on-the-money. It’s like $9 to make 25oz of it. So much cheaper. This looks like an awesome recipe to try it with!