Jennifer Daskevich, Sandwich america Goat Cheese Stuffed Aussie Grassfed Burgers with Fig Jam and Fresh Spinach
- Prep time 30Min
- Cook time 20Min
- Technique Grill, Broil, Pan Fry / Saute
- 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
Method
For the burger:
-
Lightly mix the beef with kosher salt and fresh cracked pepper.
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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.
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Brush the inside of the buns with olive oil and grill.
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Cook the burgers to medium rare.
-
Dress the spinach in balsamic vinaigrette.
For the fig jam:
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In a medium saucepan combine figs, sugar, water, and lemon juice and bring to a boil.
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Reduce heat and simmer for about 7 minutes, until the liquid thickens.
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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:
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Place spinach on the bottom bun and top with burger.
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Spread fig jam on burger.
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Crumble on 1 tablespoon of goat cheese and add top bun.
