Cherry and Brie Burgers with Rosemary and Grilled Onion

PREP TIME: 10 minutes
COOK TIME: 30 minutes

1 cup finely chopped yellow or sweet onion for the patties
1 yellow or sweet onion cut into 1/3" slices for topping
2 tablespoons olive oil, divided
1 large garlic clove, minced
1/3 cup mayonnaise
Zest of 1/2 lemon
2 1/2 teaspoons chopped fresh rosemary leaves, divided
3/4 teaspoon pepper, divided
1 cup dried tart cherries
1 teaspoon kosher salt
1 pound lean ground beef or bison (90 percent lean)
4 ounces brie cheese, thinly sliced to fit burgers
4 sesame hamburger buns, split
8 lettuce leaves

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.

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 meat and mix gently but thoroughly. Shape into 4 patties, 1/2 in. thick.

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.

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