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


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


For the burger: Lightly mix the beef with kosher salt and fresh cracked 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 figs, sugar, water, and lemon juice and bring to a boil. Reduce heat and simmer for about 7 minutes, until the liquid thickened. 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: Place spinach on the bottom bun and top with burger. Spread fig jam on burger. Crumble on 1 tablespoon of goat cheese and add top bun.