Cherry and Brie Burgers with Rosemary and Grilled Onion

Ingredients

• 4 ounces round of président brie sliced to fit burgers
• 2 tablespoons bulgur fine
• 1 cup cherries dried
• 2.5 teaspoons rosemary leaves fresh divided chopped
• 1 large garlic clove minced
• 1 teaspoon kosher salt 
• 1 pound ground beef lean (90 percent )
• 1 of lemon zest 
• 4 servings lettuce 
• 0.3 cup mayonnaise 
• 2 tablespoons olive oil divided
• 1 cup onion thick sliced finely chopped
• 0.8 teaspoon pepper divided
• 4  hawaiian rolls split

Equipment

• food processor
• bowl
• frying pan
• grill
• microwave
• spatula

Directions

1. Combine bulgur and 1/3 cup boiling water in a 2-cup glass measure.
2. Let stand 10 minutes, then microwave until liquid is absorbed, 2 to 3 minutes.
3. Let cool.
4. 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.
5. 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.
6. Heat grill to medium (350 to 450). Whirl cherries in a food processor until they're finely ground and form a ball.
7. Add them to chopped onion with remaining 2 tsp. rosemary and 1/2 tsp. pepper, the salt, and bulgur; blend well with your fingers.
8. Add ground beef and mix gently but thoroughly. Shape into 4 patties, 1/2 in. thick.
9. 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.
10. Spread buns with mayonnaise; add lettuce, burgers, and onions.