Recipe courtesy of Sutter Home
Save Recipe Print
Born in Berkeley Burgers (a.k.a. Bacon Cheeseburgers with Aged Teleme, Arugula-Fig Topping, Pepper Bacon, and Lemon-Grilled Fennel)
Yield:
6 servings
Yield:
6 servings

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.

Cook's Note

Even though this has several steps, none of them are difficult and most of the prep work can be done well ahead of time. You can cook the bacon ahead, too, and if you're having friends over, have them help with some or all of the chopping and slicing. It makes for a great party.

A viewer or guest of the show, who may not be a professional cook, provided this recipe. It has not been tested for home use.

Categories:

My Private Notes

Add a Note
Get the Recipe

Ice Cream Social in a Bag

Get shaking with this unique way of making ice cream in five minutes.

IDEAS YOU'LL LOVE

Filet Mignon with Mushrooms and Sauce Pinot Noir

Recipe courtesy of Tyler Florence

Bucatini with Bacon Sauce and Meatballs

Recipe courtesy of Beau MacMillan

Chicken Fried Steak with White Gravy 2

Recipe courtesy of Bobby Flay

Bucatini with Bacon Sauce and Meatballs

Recipe courtesy of Beau MacMillan

Cheese Stuffed Bacon Meatballs

Recipe courtesy of Aaron McCargo Jr.

Millionaire Brisket with Coffee and Beer Mop Sauce

Recipe courtesy of Steven Raichlen

BBQ Western Bacon Beer Can Burger

Recipe courtesy of Jeff Mauro

Braised Rouladen with Pan Gravy

Recipe courtesy of Edelweiss Sausage and Delicatessen

Beef and Bacon Threaded Kebab

Recipe courtesy of Food Network

Browse Reviews By Keyword

          Check Out Our

          Get a sneak-peek of the new Food Network recipe page and give us your feedback.

          See it Now!

          Latest Stories