Rozanne Gold is my kitchen idol! I made this recipe out of her Cooking 123 cookbook and it’s been a favorite of the family ever since. Being a celiac, it’s hard to enjoy a burger when you always have to forego the bun….this burger will make you glad you don’t need one! The best part about all the recipes in Cooking 123? Each mouthwatering and intriguing recipe only has 3 ingredients!
2 1/4 lbs ground beef, preferably chuck
5 ounces Boursin Cheese
1 Cup Balsamic Vinegar
Divide meat into 8 portions. Flatten each portion into a patty that is 4 1/2 inches in diameter. Cut cheese into 4 portions, and crumble it. Scatter cheese in center of 4 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 regrigerate until ready to cool.
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 bet medium rare. Quickly heat reduced vinegar and pout 1 generous tablespoon over each patty. Serve immediately.