2 pounds ground chuck
3/4 cup packed fresh basil leaves, chopped
3/4 cup drained and chopped sun dried tomatoes, packed in oil
1/2 grated onion
3 garlic cloves, minced or pressed
1 1/2 teaspoons salt
3 medium-sized lemons, preferably Meyer lemons
4 medium-sized fennel bulbs, tops removed, sliced into rings
2 tablespoons extra-virgin olive oil (recommended: Colavita)
1/4 teaspoon salt
12 slices thick-cut black pepper bacon or regular thick-cut bacon
1/2 cup chopped walnuts
4 teaspoons balsamic vinegar
4 tablespoons extra-virgin olive oil (recommended: Colavita)
Salt
6 fresh figs, stemmed and sliced lengthwise
3 cups pre-washed bagged baby arugula, roughly torn
2 to 3 tablespoons vegetable oil, for brushing on the grill rack
3/4 pound aged Teleme cheese (semi-soft cheese made in northern California), sliced thinly (Camembert or Brie may be substituted)
6 good-quality hamburger buns, split