Like any busy household, we sometimes/always have a hard time planning out our meals and we end up with a random mishmash of ingredients that were meant for one thing and are now sitting forlornly in our fridge. This week the stars of the show were figs (simply because we can't stop buying them), the lone Boursin cheese left over from a three pack meant for God knows what purpose, and the ground beef that never made it to a TV shoot for Fox News. Using up the ingredients in the fridgermarket can sometimes feel like an episode of Chopped. Which is really frustrating on a weeknight, but hey- it tests our culinary skills and makes us better cooks in the process, right?
For todays' episode of Wednesday Night Chopped, I present you with Fig-Boursin Burgers. The sweetness of the honey-butter figs marries perfectly with the herbs and onions in the cheese and the meatiness of everything blossoms explosively on a crispy brioche bun. Truth be told, this could have been improved with some arugula, but we didn't have any and running to the store would have ruined the magic.
We're hoping to bring back this feature on a regular basis because let's face it, we've all been there. But for now let us know: what's the most brilliant thing you've ever magically thrown together? Comment bellow or email us about it!
1-2 tbsp honey
1-2 tbsp good salted butter, like Kerrygold
1 1/3 lbs ground beef, shaped into 1/3 lb patties (or 4 pre-formed hamburger patties)
1/3 – 1/2 container Boursin cheese (any flavor should work but we used Garlic and Fine Herb)
2-3 tbsp canola oil
salt and pepper to taste
4 buns of your preference (but we think Brioche works the best)
For the Figs:
Melt butter and honey together in a medium/small non-stick pan over medium-high heat.
Cut figs from top to bottom into 4 slices and place in pan. Be sure to place end slices pink-side down.
Cook until soft, about 5 minutes, flipping every so often to make sure they cook evenly on all sides. If pan gets dry, add a little more butter.
Remove from heat and set aside.
Burgers & Assembly:
Heat a large non-stick pan over medium-high heat and add canola oil, spreading it around so it lightly coats the pan.
Add burgers, season them liberally with salt and pepper, and cook, flipping often, until cooked to your liking.
Toast buns and place each burger on a bun.
Spread each burger with 2-3 tbsp of Boursin and top with 3 fig slices and some arugula if you want.
Admire your handiwork and eat.