Not to be confused with evaporated milk, sweetened condensed milk is very sweet (and very sticky) and used primarily in desserts.
Boursin Cheese Stuffed Burgers With Balsamic Glaze
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- #40385
serves/makes:
ready in:
under 30 minutes
under 30 minutes
2 reviews
ingredients
2 1/4 pounds ground beef, preferably chuck
5 ounces Boursin cheese, crumbled
1 cup balsamic vinegar
directions
Divide meat into 4 1/2 inch 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.
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nutrition data
Nutritional data has not been calculated yet.
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reviews & comments
February 21, 2011
This was so, so good! The combination of Boursin, vinegar, and pepper is amazing. I toasted the buns and put thousand island and lettuce on the burgers as well. :) Thank you!
June 18, 2005
Cooking meat medium rare is like playing with lighted dynamite! I have not made these yet but I do (and I will) intend to COOK the meat.