Born in Berkeley Burgers (winning Beef Burger)

Deselect All

For the patties:

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

For the Lemon-Grilled Fennel:

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

For the Arugula-Fig Topping:

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