Jennifer Daskevich of Sandwich America Goat Cheese–Stuffed Aussie Wagyu Burgers with Fig Jam & Fresh Spinach
- Prep time 30Min
- Cook time 20Min
- Technique Grill, Broil, Pan Fry / Saute
- Meat Beef
- Cut Ground
- Serves 2
A fresh, feel-good twist on a cookout classic, with balsamic-dressed spinach on a whole-wheat bun.
Ingredients
For Aussie Wagyu Burgers
- 1½ lb ground Aussie Wagyu
- Kosher salt
- Freshly cracked black 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 Fig Jam
- 6 ounces dried Mission figs (about 22), stems removed and chopped into small pieces
- 1 cup sugar
- 1 cup water
- Juice of 1 lemon (about 3 tablespoons)
- ½ teaspoon balsamic vinegar
Method
For the burger: Lightly mix the Aussie Wagyu with kosher salt and freshly cracked black 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 the figs, sugar, water and lemon juice and bring to a boil. Reduce the heat and simmer for about 7 minutes, until the liquid has thickened. Remove from the heat and stir in the balsamic vinegar. Let the mixture cool for at least 10 minutes. Transfer to a food processor and purée until smooth.
To assemble: Place the spinach on the bottom bun and top with the burger. Spread fig jam on the burger. Crumble on 1 tablespoon goat cheese and add the top bun.
