Jennifer Daskevich, Sandwich america Goat Cheese Stuffed Aussie Grassfed Burgers with Fig Jam and Fresh Spinach
- Prep 0Min
- Cook 0Min
- Style Grill
- Meat Beef
- Cut Ground
- Serves 2
This burger stays true to healthy cookout options
Ingredients
For the burger:
- 1 ½ pounds Aussie Grassfed Ground Beef
- Kosher Salt
- Fresh Cracked Pepper
- 8 tablespoons Crumbled Goat Cheese
- 4 Tablespoons Fig Jam
- 2 Cups Fresh Baby Spinach
- Balsamic Vinaigrette
- 4 Whole Wheat Buns
- 4 tablespoons olive oil
For the fig jam:
- 6 ounces (about 22 whole) dried Mission figs, stems removed and chopped into small pieces
- 1 cup sugar
- 1 cup water
- Juice from one lemon (about 3 tablespoons)
- 1/2 teaspoon balsamic vinegar
Preparation
For the burger: Lightly mix the beef with kosher salt and fresh cracked pepper. Divide into 6 ounce portions and divide each portion into equal parts. Flatten out each half. Place 1 tablespoon goat cheese in the center of one half and place the second half on top. Gently form into a patty and seal. Brush the inside of the buns with olive oil and grill. Cook the burgers to medium rare. Dress the spinach in balsamic vinaigrette.
For the fig jam: In a medium saucepan combine figs, sugar, water, and lemon juice and bring to a boil. Reduce heat and simmer for about 7 minutes, until the liquid thickened. Remove from heat and stir in the balsamic vinegar. Let mixture cool (at least 10 minutes). Transfer to a food processor and puree until smooth.
To assemble: Place spinach on the bottom bun and top with burger. Spread fig jam on burger. Crumble on 1 tablespoon of goat cheese and add top bun.
