bison/pork burgers topped with boursin cheese - NO BUN but LOTS OF FLAVOR

mixed 50% ground bison with 50% ground pork (on sale at whole foods) and made some burgers last night.  I added 3 cloves garlic, salt, pepper, dizzy pig rasing the steaks, sundried tomatoes and feta cheese to the mix.  I then grilled them raised direct at 400F-450F until internal temp near 160F.  While they were cooling, I topped with big spoonful of boursin cheese and covered with tin foil to rest.  5 minutes later the boursin cheese had softened.  Went bun-less and ate with avocado slices and some jalapeno ketchup. Next time I think I will use blue cheese instead of Feta, but tasty and very interesting flavors.  Also, carb free for the most part!