Blistered Shishito and Boursin Burger

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Spice up your vegetarian menu with blistered shishito peppers and creamy Boursin Dairy-Free Cheese Spread Alternative atop a plant-based patty. Complete with tangy pickled red onions and fresh bibb lettuce, this burger will be a crowd favorite.


Portions: 24
Serving Size: 1 Burger
Day Part: Lunch, Dinner
For Burger:
18 - 24 Ounces Boursin Dairy-Free Cheese Spread Alternative, Garlic & Herbs
1 Cup Blistered and Chopped Shishito Peppers, Salted
24 Brioche Buns
24 Plant-based or Beef Burger Patties
1 Large Pickled Red Onions, Sliced into Rings
2 Heads of Bibb Lettuce


Equipment: Oven, Mixer, Char Grill
For Burger:
  1. In a mixer using the whisk attachment, mix Boursin and chopped shishito until smooth and evenly incorporated. Set aside at room temperature.
  2. Slice buns and place on a sheet tray.
  3. Spread about 1 ounce of the Boursin-shishito mixture on both sides of a bun and place in a 350-degree oven to toast.
  4. Cook burger patty on a char grill. Place patty on the bottom bun.
  5. Place 1 or 2 leaves of lettuce on burger patty.
  6. Pat pickled onions dry with a paper towel and place 3 to 5 rings on top of lettuce.
  7. Place bun lid on top and serve.


If you don’t have shishito peppers, try substituting roasted and peeled poblanos. And if you want to add a little crunch to your burger, top it with fried onion straws.

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