The Mini Boursin Burger

img_3718The slider is the inevitable snack to be served at a summer pool party when the food keeps rolling out of the kitchen all day long.  This is always a crowd pleaser.

Ingredients 

  • 3 pounds of 80:20 hamburger mix
  • 1 cup red onion, finely chopped
  • 2 tablespoons of Chimichurri Rub
  • 1 tablespoon kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon red pepper flakes
  • 1 5.2 oz package of boursin garlic & fine herb cheese
  • 4 roma tomatoes slice 1/2 inch thick
  • Dill pickles
  • 1 package of 24 mini potato rolls (Martin’s)
  • Unsalted butter, softened to room temperature

Making It

  • Mix the meat, onion, rub, salt, pepper, red pepper flakes with a fork,  You want to form them into balls but not compressing them, a little larger than a meatball
  • Put the griddle on medium-high heat.  Butter the rolls and sear them until golden brown and set aside
  • Put the balls of meat on the griddle and take the spatulau to flatten them into mini burgers (this is called a smash burger.)  Let the burger cook for 2-3 minutes and flip.  Immediately put a dollop of boursin cheese on each burger, then cook for another two minutes

img_3717

  • Take the rolls and put the tomatoes on the bottom, layer the burger over it and then put on the top, pierce the burger with a toothpick, and then finish with the pickle on top
  • Serve hot

 

 

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