Goat Cheese Burger with Fig Jam

goat cheese and fig jam slider on a cutting board

5 from 1 vote

A uppity, classy, slider that has no business tasting this good. A goat cheese burger with fig jam with the ultimate combination of sweet, salty, and tangy.

Prep Time15

Cook Time15

Total Time30

Course: Main Course

Cuisine: American

Servings: burgers

Calories: 885kcal

Author: Vincent DelGiudice

Cost: $20

Equipment

1 cast iron pan or grill

Ingredients

1 lb ground beef
1 small log of goat cheese
½ cup fig jam
1 onion, halved and sliced thin
2 tablespoon butter
1 tablespoon olive oil
salt and pepper
1 handful arugula
3 buns

Instructions

Break apart 1 lb of ground beef into 3 balls. Roll 3 smooth balls of the meat and then using wax paper, press down each one into a patty. Salt and pepper both sides of the patty.
Bring a cast iron pan to medium heat. Add 1 tablespoon olive oil and onions. Stir onions until they are translucent with golden brown edges, about 10 minutes. Set aside.
Preheat the grill to high heat. Place the burgers on the grill and sear on both sides until they reach the desired temperature, about 4 minutes per side. Remove from the grill and let them rest for 3 minutes.
On a small slider bun, slather on fig jam and then add arugula. Set your patty on top of the arugula and then add 2 slices of goat cheese and charred onions.

Notes

You want a light and not-so-packed meat. My mom can be quoted saying "don't play with your meat too much." Out of context, we'd have some deep unpacking to do. But when we are talking about burgers, meatloaf, and meatballs, you want to squeeze and press the meat as minimally as possible. The more we press it and squeeze it, the tighter it becomes and the more dense it becomes.

Don't use shrink-wrapped meat for the same reason listed above. It's always going to be more dense.

Take your time when caramelizing onions. It can take 10 to 15 minutes when you caramelize half an onion.

Nutrition