RECIPES: Recipe Details

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Go Figure

This recipe is a result of a windfall of fresh figs I received from a neighbor whose tree produced more figs than she knew what to do with. We ate figs with everything for a day or two and then I saw the advertisement for the "Build a Better Burger" contest in a magazine. I put my imagination to work and used up the last remaining figs. The result is the following recipe.


For Patties:
1 pound ground chuck
1 pound ground brisket
1/2 shallot, minced
2 teaspoons celery salt
4 tablespoons red onion, chopped
2 tablespoons fresh flat leaf parsley, finely chopped
For Fig Salsa:
6 ripe fresh figs, diced
1/2 shallot, minced
2 tablespoons white fig balsamic vinegar
1 tablespoon honey
Pinch of salt
For Bacon:
A non-stick perforated rack
1 tablespoon olive oil to brush on rack
12 slices pepper bacon
1/3 pound mild Bleu such as Gorgonzola
12 green leaf lettuce leaves
6 onion hamburger rolls, split


Pre-heat a gas grill to medium high or prepare a medium hot fire in a covered charcoal grill. To make patties: in a large bowl mix ground chuck, ground brisket, minced shallot, celery salt, onion and parsley. Divide into 6 equal portions. Shape into patties to fit the rolls. Cover and set aside while you prepare the fig salsa. To make the fig salsa: in a medium bowl combine the diced figs, shallot, fig balsamic vinegar and honey. Stir to combine. Add a pinch of salt. Stir again and taste. Add more salt if necessary. Set fig salsa aside while you cook the bacon and patties. To cook bacon: place perforated rack on grill and brush with olive oil to coat. Add bacon slices and cook until just beginning to brown, about 2 minutes. Turn bacon slices over and cook on other side until also lightly browned about another 2 minutes. Remove rack from grill and wrap bacon slices in foil. Set aside. To cook patties: place beef patties on grill and cook until they begin to brown, about 7 minutes. Flip to other side and continue to cook another 5-7 minutes or until done to your liking. Turn only once during cooking. During the last few minutes of cooking place foil packet with bacon on outside edge of grill just to re-warm. Remove patties and bacon from grill to a platter. Cover burgers with foil to keep warm. Place rolls, cut side down, on the outer edges of the grill just until lightly toasted. To assemble the burgers, place the tops of the rolls cut side up. Place about a tablespoon or more of Humboldt Fog Bleu Cheese on each roll. Can either be spread or slightly crumbled. Top cheese with about 1 tablespoon of fig salsa and 2 lettuce leaves. On bottom halves of rolls, place 2 slices of bacon and 1 hamburger patty. Place bottom half with patty on top of the top half with the fig salsa and invert. Serve and eat.


I had the meat counter grind the brisket for me and made the hamburgers within 24 hours. The white fig balsamic vinegar was available for under $5.00. I was able to buy fresh figs as recently as last week. I suppose in a pinch fresh nectarines could be used as a substitute if figs are not available in certain markets. The onion rolls are available in the bakery section of the store and are already pre-split. I enjoyed coming up with this recipe and my friends and family enjoyed sampling the results. All the best- Suzanne