Blended Burger with Goat Cheese and Onion Fig Jam
Fig onion jam gives a sweetness to the blended burger, while bacon adds saltiness and goat cheese adds a tang.
Ingredients
Roasted Tomato
- 1 beefsteak tomato 1/4 inch slices
- 1 tsp olive oil
- 1/4 tsp salt
Fig Onion Jam
- 1 tbsp olive oil
- 1 sweet onion thinly sliced
- 1/2 c dried golden figs
- 2 tsp sherry wine
- 2 tbsp water
Burger Patty
- 4 cremini mushrooms minced
- 1/2 tsp salt
- 1/2 tsp pepper
- 1 tbsp oil
- 1/2 lb 85% lean ground beef
Toppings & Buns
- 4 tbsp chevre goat cheese
- 1 handful arugula
- 1 tsp lemon juice
- 2 brioche buns
Instructions
- Preheat oven to broil setting. Meanwhile, slice tomatoes and place onto a baking sheet. Season with olive oil and salt. Place in the oven 6 inches from broiler when oven has pre-heated. Broil for 15-20 minutes or until the top of the tomatoes have a golden brown crust.
- While tomatoes are broiling, prepare onion fig jam. Thinly slice a sweet onion. Remove stems from dried figs and roughly dice.
- Heat a skillet on high until it just begins to smoke. Then turn the temperature to medium low. Drizzle olive oil in the pan and add onions. Move them around the oil. Cook onions on medium low for 10-15 minutes with the lid on, stirring occasionally to prevent burning.
- When onions are softened and golden brown, add in diced figs, sherry wine, water, and salt. Allow to simmer another 5 minutes until figs have softened. Then remove from heat and set aside.
- Take broiled tomatoes out of the oven and set aside.
- Heat a skillet on high until it just begins to smoke. Turn the heat to medium and fry 4 slices of bacon. Fry for 3 minutes each side, flipping frequently to allow fat to render. Remove from pan when bacon is golden brown. Set aside to drain on paper towels.
- Prepare burger patty. Use a food processor to pulse crimini mushrooms until they are finely minced. Add minced mushrooms to ground beef. Mix with half the amount of salt and pepper, leaving the other half of salt and pepper for seasoning the surfaces of the burger patties.
- Form 2 burger patties. Make them slightly bigger than your burger buns, as burger patties shrink during cooking. Make burger patties approximately 3/4 inch thick on the edge, with the center slightly thinner than the edges. This will allow space for the center to rise during cooking.
- Heat an iron skillet on high until it just begins to smoke. Turn the heat to medium and drizzle in olive oil. Season 1 side of the two burger patties with salt and pepper. Place the seasoned side down on the pan first.
- While the burger patties are sizzling, season the side that is facing up with the remainder of the salt and pepper. Cook burgers 3 minutes on each side, flipping only once. This should make your burger medium rare.
- When burger patties are done, set aside.
- Dress arugula with lemon juice.
- Assemble the burgers. For each burger, spread 2 tbsp of the onion fig jam onto the bottom bun. Then place the burger patty on top of the fig jam. Place 2 slices of roasted tomato on top of the burger patty, followed by 2 slices of bacon, crumbled chevre, and arugula salad. Finally place the top bun and enjoy!