Fig Onion Burger with Crispy Bacon, Brie + Blue Cheese with Garlic Butter Truffle Fries

6 Burgers


For the Burgers

  • 1 sweet onion cut into 1” inch rings
  • 1 tablespoon of unsalted butter
  • 2 tablespoons of fig jam
  • 1 pound of 80/20 ground chuck
  • 1 pound of 90/10 ground sirloin
  • 12 strips of crispy cooked bacon
  • 6 ounces of crumbled blue cheese
  • 8 ounces of brie cheese, sliced as thin as possible
  • Worcestershire sauce to taste
  • Tabasco to taste
  • Kosher salt and fresh cracked pepper to taste

For the Fries:

  • 2 Idaho potatoes cut into battonets
  • 3 tablespoons of unsalted butter
  • 5 finely minced cloves of garlic
  • 1 ounce of white truffle oil
  • ¼ cup of shredded asiago cheese
  • 1 tablespoon of chopped fresh parsley
  • Kosher salt and cracked pepped to taste

For the Burgers:

  1. Preheat the grill to high heat.
  2. In a large sauté pan on medium heat with butter, caramelize the onion rings until they are deeply brown and soft, about 30 to 40 minutes. Finish by stirring fig jam in with the onions, set aside.
  3. Next, in a large bowl combine the ground chuck, ground sirloin, Worcestershire sauce, Tabasco sauce, Kosher salt and pepper and mix until completely combined. Form 6 patties from the beef and cook on a very hot grill on both sides until the desired internal temperature is achieved.
  4. Top off the burgers with both brie and blue cheese, crispy bacon and some of the fig-onion jam and serve them on a toasted brioche bun.

For the Fries:

  1. Pour in 1 gallon of canola oil and preheat the Waring deep fryer to 350°.
  2. In a small saute pan on medium heat, cook the garlic and butter until it is lightly browned, about 4 to 5 minutes.
  3. Add the cut potatoes to the fryer basket, submerge and cook for 9 minutes or until crispy and brown.
  4. Next, transfer the fries to a large bowl and toss together with the garlic and butter, truffle oil, Asiago, parsley, salt and pepper and serve alongside the burger.