Photo: Iain Bagwell; Food Styling: Randy Mon
Total Time
50 Mins
Yield
Serves 4

These are only quarter-pounders, but they look heftier because the meat is mixed with ground dried cherries (a powerful antioxidant) and a little bulgur. The seasonings and cheese take the cherries in a savory direction, keeping the burgers from being too sweet.

How to Make It

Step 1

Combine bulgur and 1/3 cup boiling water in a 2-cup glass measure. Let stand 10 minutes, then microwave until liquid is absorbed, 2 to 3 minutes. Let cool.

Step 2

Meanwhile, cook chopped onion in 1 tbsp. oil in a large frying pan over medium heat until deep golden, stirring often, 10 to 15 minutes. Stir in garlic, scrape into a large bowl, and let cool. Brush sliced onion with remaining 1 tbsp. oil and set aside. In a bowl, combine mayonnaise, lemon zest, 1/2 tsp. rosemary, and 1/4 tsp. pepper; chill.

Step 3

Heat grill to medium (350° to 450°). Whirl cherries in a food processor until they're finely ground and form a ball. Add them to chopped onion with remaining 2 tsp. rosemary and 1/2 tsp. pepper, the salt, and bulgur; blend well with your fingers. Add ground beef and mix gently but thoroughly. Shape into 4 patties, 1/2 in. thick.

Step 4

Grill onion slices, turning occasionally, until well browned, 10 to 15 minutes. Grill burgers, turning once with a wide spatula, until they no longer stick to grate and grill marks appear, 10 to 12 minutes total; about 2 minutes before burgers are done, top them with brie and grill the buns.

Step 5

Spread buns with mayonnaise; add lettuce, burgers, and onions.

Ratings & Reviews

laegnome's Review

BigOlive
April 09, 2013
I think I was a little short on the cherries, so this was probably chef-error, but I thought it needed just a touch more sweetness. Next time, I'll make sure I have the right ratio of sweet to savory! Otherwise, the flavors were lovely together.

BigOlive's Review

laegnome
June 01, 2012
They were fantastic! We will definitely be adding this to our grilling standards.