This sweet and savory bacon cheeseburger is topped with tangy goat cheese and decadent fig, sweet onion, and rosemary jam. It's served on an English muffin which allows the fig jam to soak up into the nooks and crannies. As for the beef, a 90-10 fat blend organic grass fed beef was used and it tasted amazing.
A tip to the burger makers out there - try not to overwork the meat. Playing with it too much will create a dense heavy patty which isn't as delicious as a lighter, melt-in-your-mouth-one.
Want to kick it up a level? Try adding crispy fried onions or spicy pickled jalapeños. You could also try adding gorgonzola to the center of the burger if you're a cheese freak like me.
- 1/3 lb ground beef (grass-fed)
- 1/2 tbsp canola oil
- 1/8 tsp garlic salt
- 1 tsp butter (salted)
- 1 English muffin (toasted)
- 1.5 tbsp goat cheese
- 2 slices bacon (cooked until crispy)
- Begin by shaping the beef into a circular patty, making sure not to overwork the meat, and sprinkle both sides with garlic salt.
- Heat skillet over medium-high and add oil. Add the seasoned patty and allow to cook a few minutes on each side until the burger reaches your desired doneness; about 7-10 minutes. Remove the meat and set aside, putting a pat of butter on top of the burger and allowing it to melt.
- Meanwhile, toast english muffin and smear each side with half of the of the fig jam.
- Add cooked burger patty, the goat cheese, crispy bacon, and finally the top piece of the fig jam slathered English muffin. Serve immediately.
**To make more, just double up the recipe**