Fig's Blue Burger Recipe

Peel the onion, slice it in half through the root, then cut into thin half-moons (about 1/8" thick).

Heat a large skillet over medium-low heat. Add butter and olive oil and let butter melt and foam gently.

Add the sliced onions and sprinkle with 1/4 tsp salt. Stir to coat and spread the onions into an even layer. Cook slowly, stirring every 3–5 minutes.

After about 15 minutes the onions will be soft; reduce heat to low if browning too quickly. If using, sprinkle 1/2 tsp brown sugar to encourage deeper caramelization. Continue to cook and stir occasionally for another 10–20 minutes until deep golden-brown and jammy.

When caramelized, remove from heat and set aside. If there is excess butter, drain off a little with a spoon.

In a small bowl combine 1/2 cup fig preserves, 1 tsp balsamic vinegar, 1/2 tsp lemon juice and 1/8 tsp red pepper flakes (if using). Stir until smooth.

Taste and adjust: add a few drops more balsamic if you want tang, or a pinch of salt to balance sweetness. Keep at room temperature until assembly.

In a small bowl whisk together 1/2 cup mayonnaise, 1 minced garlic clove, 1 tsp lemon juice, 1/2 tsp Dijon mustard, 1/4 tsp salt and 1/8 tsp black pepper until smooth.

Taste and adjust seasoning. Cover and refrigerate until ready to assemble. (If you prefer a milder garlic flavor, let aioli sit 10–15 minutes to mellow.)

Divide the 1 lb ground beef into two equal portions (about 8 oz each). Gently form each into a patty about 3/4"–1" thick, making a shallow dimple in the center with your thumb to prevent bulging.

Season both sides of each patty with 1/2 tsp salt and 1/4 tsp black pepper (total 1 tsp salt and 1/2 tsp pepper for both). Lightly brush or rub 1 tsp Worcestershire sauce onto each patty if desired.

Heat a cast-iron skillet or heavy pan over medium-high heat. Add 1 tbs neutral oil and let shimmer.

Add the patties and cook without moving for 3–4 minutes to form a good sear. Flip and cook an additional 3–4 minutes for medium doneness (adjust time 2–3 minutes per side for rarer or longer for more well-done).

During the last minute of cooking, divide the blue cheese mixture among the two patties and mound it on top so it begins to melt. To create the blue cheese mixture: combine 3/4 cup crumbled blue cheese with 2 tbs soft goat cheese or cream cheese in a small bowl and stir until spreadable.

Once cheese is melted to your liking, remove patties from the pan and let rest on a plate loosely tented with foil for 3 minutes.

Halve the 2 burger buns. Spread about 1/2 tbs softened butter on each cut side.

In a clean skillet or on a griddle over medium heat, toast the buttered cut sides until golden, about 1–2 minutes.

Spread approximately 1 1/2 tbs garlic aioli on the bottom bun. Place the rested blue-topped burger patty on the aioli.

Spoon about 2 tbs caramelized onions over each patty, then add about 2 tbs fig marmalade mixture on top of the onions (adjust to taste).

Top with roughly 1/2 cup mixed salad greens (divide between burgers) and optional pickled red onion if using.

Spread a thin layer (~1 tsp) of aioli on the top bun and close the burger. Serve immediately.