Just Five: Boursin-Stuffed Chicken Burgers

    My friend Shannon is not a foodie. She’ll be the first to tell you that M&M’s and jarred cheese products are two key components of her food pyramid. So when I tell you these Boursin-stuffed chicken burgers received her seal of approval, I want to be sure you understand its full significance. I like burgers made from almost any meat: ground beef, turkey, pork or chicken. Burgers made from poultry have to be prepared carefully, though, as they can jump from undercooked to overcooked in a quick minute. To better control that outcome, I make chicken burgers on the stove instead of the grill to better control the heat. The Boursin cheese is creamy, flavorful and a great foil to the sweet balsamic vinegar glaze. Caramelized onions would be a delicious alternative or addition to the fresh tomatoes on this burger. And if you must put ketchup on it like someone I know, I’ll still be your friend.   Boursin-Stuffed Chicken Burgers 4 servings 1½ lbs. ground chicken Kosher salt to taste Freshly ground black pepper to taste 4 Tbsp. Boursin cheese 1 Tbsp. vegetable oil 1 Tbsp. balsamic vinegar 4 hamburger buns 4 thick slices tomato • Generously season the chicken with salt and pepper. Form 8 thin 4-ounce patties. Place 1 tablespoon cheese in the center of 4 patties and top each with the remaining 4 patties, sealing the edges. Refrigerate 1 hour. • In a large skillet over medium-high heat, warm the vegetable oil. Cook the burgers 4 to 5 minutes, until they begin to brown on the bottom. Flip and cover. Cook another 4 to 5 minutes, then liberally brush the tops with the balsamic vinegar. • Remove, place the burgers on the buns, top with a tomato slice and serve.