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This ‘Fig-eta Bout It’ Burger is, of course, inspired by the legendary ‘Burger of the Day’ creations from my absolute favorite show, Bob’s Burgers. Specifically, it draws inspiration from the punny masterpiece of the ‘Fig-eta Bout It’ Burger, featured in the episode ‘Burger Wars’ (Season 2, Episode 3). Bob’s Burgers has always been a source of culinary inspiration for me, and I find myself kind of identifying with Bob. His passion for crafting the perfect burger, his dedication to his family, and his slightly grumpy but ultimately lovable nature resonate with me on a personal level. I’ve always dreamed of creating a burger that would earn a nod of approval from Bob himself, and this ‘Fig-eta Bout It’ Burger is my attempt to capture that spirit. It’s a testament to the creativity and heart that goes into every burger at Bob’s Burgers, and I hope it brings a little bit of that Belcher magic to your table.

The ‘Fig-eta Bout It’ Burger itself is a culinary masterpiece, a symphony of sweet, savory, and tangy notes that dance across your palate. Each bite begins with a juicy, fig and feta-infused beef patty, a testament to the art of flavor layering. The bourbon balsamic glaze, a reduction of rich bourbon, sweet honey, and tangy balsamic, blankets the patty in a glossy sheen. The bacon fig jam, a medley of crispy bacon, sweet figs, and caramelized onions, adds a layer of savory decadence. Crispy prosciutto and sharp white cheddar bring a salty, sharp contrast, while pickled apples provide a refreshing tang. The roasted garlic rosemary aioli, a creamy, herbaceous delight, ties all the elements together, creating a burger that is both sophisticated and utterly irresistible

The “Fig-eta Bout It” Burger

A decadent burger featuring a fig and feta-infused beef patty, bourbon balsamic glaze, bacon fig jam, crispy prosciutto, pickled apples, sharp white cheddar, and roasted garlic rosemary aioli.

Course Main Course

Cuisine American Classic, American Fusion, Modern American

Keyword Aioli, Bacon jam, Glaze, Hamburger, Pickled

Prep Time 45

Cook Time 30

Servings 10 Burgers

Author Chef Cameron

Ingredients

Burger Patties:

5 lbs ground beef 80/20 blend recommended
1 cup dried figs finely chopped (rehydrated in 1/2 cup warm water for 20 minutes)
1 1/2 cups crumbled feta cheese
2 Tbsp garlic powder
2 Tbsp onion powder
2 Tbsp salt
1 Tbsp black pepper

Bourbon Balsamic Glaze:

1 cup bourbon
1/2 cup brown sugar
1 cup balsamic vinegar
2 Tbsp fresh rosemary finely chopped
1 Tbsp soy sauce
1/4 cup honey
1 Tbsp fresh ginger grated
2 cloves garlic minced

Bacon Fig Jam:

1 lb bacon diced
1 cup dried figs finely chopped (rehydrated in 1/2 cup marsala wine for 20 minutes)
2 large onions thinly sliced
4 cloves garlic minced
1 Tbsp fresh ginger grated
2 shallots finely chopped
1/4 cup marsala wine
1/4 cup sherry vinegar
1/4 cup apple cider vinegar
1/2 cup brown sugar

Pickled Apples:

4 apples Granny Smith or Honeycrisp, thinly sliced
1 cup apple cider vinegar
1/2 cup brown sugar
1/2 cup water
2 Tbsp salt

Roasted Garlic Rosemary Aioli:

2 heads of garlic roasted
2 Tbsp fresh rosemary finely chopped
2 large eggs for aioli base
1 1/2 cups neutral oil like canola or grapeseed
2 Tbsp lemon juice
Salt and pepper to taste

For Assembly:

10 brioche buns
20 slices prosciutto
1 lb sharp white cheddar cheese sliced

Instructions

Prepare the Burger Patties:

In a large bowl, combine ground beef, rehydrated figs, feta cheese, garlic powder, onion powder, salt, and pepper.
Gently mix until just combined.
Divide into 10 equal portions and form patties about 3/4 inch thick.
Press a slight indentation in the center of each patty.

Prepare the Bourbon Balsamic Glaze:

In a saucepan, combine bourbon, brown sugar, balsamic vinegar, rosemary, soy sauce, honey, ginger, and garlic.
Bring to a simmer over medium heat and cook until reduced by half and thickened (about 15-20 minutes).

Prepare the Bacon Fig Jam:

In a large skillet, cook diced bacon until crispy. Remove bacon and set aside, leaving bacon fat in the pan.
Add onions, shallots, garlic, and ginger to the skillet and caramelize over medium-low heat (about 20-30 minutes).
Add rehydrated figs, marsala wine, sherry vinegar, apple cider vinegar, and brown sugar. Simmer for 10-15 minutes, until jam thickens.
Add the cooked bacon back into the jam, and stir.

Prepare the Pickled Apples:

In a saucepan, combine apple cider vinegar, brown sugar, water, and salt.
Bring to a simmer until sugar and salt dissolve.
Add apple slices and simmer for 5 minutes.
Remove from heat and let cool.

Prepare the Roasted Garlic Rosemary Aioli:

Roast garlic heads: Cut off the top of each head, drizzle with olive oil, wrap in foil, and bake at 400°F (200°C) for 40-45 minutes, until soft.
Squeeze roasted garlic cloves into a bowl and mash into a paste.

Make the aioli base:

In a food processor or blender, combine egg yolks, lemon juice, salt, and pepper. Slowly drizzle in the oil while blending until the aioli emulsifies.
Add mashed roasted garlic and rosemary to the aioli and mix well.

Cook the Burger Patties:

Preheat a grill or skillet over medium-high heat.
Cook the burger patties for 4-5 minutes per side for medium-rare, or longer for desired doneness.
During the last 2 minutes of cooking, brush the bourbon balsamic glaze generously over the patties, flipping and reapplying as needed to create a sticky, flavorful glaze
During the last minute of cooking, place a slice of sharp white cheddar cheese on each patty.
Cover the grill or skillet (if possible) to allow the cheese to melt.
Continue cooking until the patties reach your desired doneness and the cheese is melted.
During the last minute of cooking, lightly toast the brioche buns.
Cook the proscuitto slices until they are crispy.

Assemble the Burgers:

Spread a generous amount of garlic rosemary aioli on the bottom and top bun.
Place the cooked burger patty on the bottom bun
Top with a layer of bacon fig jam.
Layer crispy prosciutto and pickled apple slices.
Place the top bun on the burger and serve immediately.

The ‘Fig-eta Bout It’ Burger