Recipe courtesy of Camilla Saulsbury
Save Recipe Print
Total:
1 hr 10 min
Prep:
1 hr
Cook:
10 min
Yield:
6 burgers
Level:
Intermediate

Ingredients

For the patties:
For the Lemon-Grilled Fennel:
For the Arugula-Fig Topping:

Directions

Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high.

For the patties:

Combine the chuck, basil, sun-dried tomatoes, onion, garlic, and salt in a large bowl, handling as little as possible. Shape into 6 patties to fit the bun size. Loosely cover with plastic wrap and set aside.

For the fennel:

Grate 2 teaspoons zest from the lemons. Juice the lemons to yield 2 tablespoons juice. Put the fennel rings in a medium-sized bowl and toss with the lemon juice, oil, and salt. Put the fennel in a grill basket and grill, shaking the basket occasionally, until soft, 10 to 12 minutes. Transfer the fennel to a sheet of foil, sprinkle with the lemon zest, and wrap to keep warm.

Heat a large, heavy nonstick fire-proof skillet on the grill. Add the bacon and cook until crisp. Transfer to paper towels to drain. Wrap in foil to keep warm.

For the topping:

Drain off the bacon fat from the skillet, wipe out the skillet with paper towels, and set the skillet back on the grill. Add the walnuts to the skillet and toast until golden and fragrant; set aside.

Whisk the vinegar with the oil in a small bowl and season with salt, to taste. Combine the figs, arugula, and toasted walnuts in a medium bowl. Toss with just enough dressing to coat.

When the grill is ready, brush the grill rack with vegetable oil. Place the patties on the rack, cover, and cook, turning once, until done to preference, 5 to 7 minutes on each side for medium. Place the cheese slices on the patties during the last 3 minutes of grilling. Place the buns, cut side down, on the outer edges of the rack to toast lightly during the last 2 minutes of grilling.

To assemble the burgers, place equal portions of the warm grilled fennel on each bun bottom, followed by a cheese-topped patty, 2 bacon slices, and an equal portion of the fig-arugula topping. Add the bun tops and serve.

This recipe was created by a contestant during a cooking competition. It has not been tested for home use.

Trending Videos 6 Videos

Get the recipe

Watermelon and Cucumber Salad 00:42

This refreshing summertime salad can be made with just a few ingredients.

IDEAS YOU'LL LOVE

Butter Burgers

Recipe courtesy of Food Network Kitchen

All American Beef Taco

Recipe courtesy of Alton Brown

Beef Bourguignon

Recipe courtesy of Merrilees Parker

Beef Stroganoff

Recipe courtesy of Food Network Kitchen

Grilled Thai Beef Salad

Recipe courtesy of Ellie Krieger

Chicago Italian Beef Sandwich

Recipe courtesy of Guy Fieri

Beef Stroganoff over Buttered Noodles

Recipe courtesy of Tyler Florence

Born in Berkeley Burgers (a.k.a. Bacon Cheeseburgers with Aged Teleme, Arugula-Fig Topping, Pepper Bacon, and Lemon-Grilled Fennel)

Recipe courtesy of Sutter Home

Browse Reviews By Keyword

          Dig In

          Food Network Apps

          In the Kitchen

          Get over 70,000 FN recipes on all your mobile devices.

          Facebook Messenger

          Ask our bot for recipes, meal ideas and daily food trivia.