Gentle Readers, what exactly is a fig burger? You’ll be relieved that The Practical Cook is not creating a mutant veggie (er, fruit) burger in the test kitchen. This is but a reference to one of the dominant tastes. Based on a recent field research report from VeggieMacabre, I started thinking about burger variations. Since figs love pigs, I thought of sausage. But why stop there?
Fig Burgers Recipe
I’m sharing the full complement of options here, feel free to amend at will. For vegetarians, just omit the meat. The Youngest Practical Cook thoroughly enjoyed her second slider that way.
1 lb mild pork sausage (bulk, not link)
1 lb hamburger meat
salt and pepper
1 package of slider buns or whole-wheat dinner rolls (shown here)
1. Divide sausage and hamburger meat in half. Combine half of each in a bowl, form into small slider-size patties. Form patties of sausage and patties of hamburger meat (seasoning the burger meat with salt and pepper) with the remaining, respective halves. You now have sausage-burgers, sausage, and hamburgers. Congrats.
2. Cook them in batches or in two large heavy-bottomed skillets over medium heat to your preferred doneness. Since 2/3 of these contain sausage, I recommend past the trichinosis stage.
3. Assemble fig burgers. Using a slider bun, pick your meat of choice (or omit). Add a slice of goat cheese, a healthy dose of arugula, and a schmear of fig preserves. Enjoy.
Hands down, my favorite here was the pure sausage patty. It formed a potent flavor rhombus, with each strong flavor balancing the other out. The sausage-burgers were also a hit, but the nuance was lost under the other strong flavors. They’d make great standard burgers, or you could mix fig preserves and ketchup or mustard for a “special sauce.”
Think outside the bun, indeed.
What are your favorite crazy burger combinations? Comment below, or risk me showing up behind you and peering over your shoulder. Or just Tweet.
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Tomorrow, Fig Week marches on with Fig Salad.