Recipe courtesy of Frances Kellar
Makes 4 burgers
4 brioche burger buns
4 four-ounce grass fed ground beef patties
2 teaspoon kosher salt
3/4 teaspoon ground black pepper
4 tablespoons prepared fig jam
2 cups baby arugula
3/4 cup thinly sliced shallots
1 tablespoon unsalted butter + 1 tablespoon olive oil
2 tablespoons dijon mustard
2 tablespoons mayonnaise
8.5 ounces brie, sliced into 1/4 to 1/2 inch slices
In a large cast iron skillet, spread a little bit of butter on the inner sides of the buns and toast burger buns until inner edges are golden brown. Repeat until all buns are toasted.
In the same skillet, add a tablespoon of unsalted butter and a tablespoon of olive oil over medium low heat. Add the shallots and cook down to caramelize until golden brown, about 20 minutes. Remove from the pan and set aside if using the same skillet to cook burger patties (if not opting to grill burgers on an outdoor grill).
Season beef patties with salt and pepper. Mix in seasoning and form patties. Grill burgers on a heated grill or cast iron skillet over medium high heat for about 3 to 4 minutes per side. Cook to desired level of doneness.
To assemble burgers: Prepare buns by spreading mayonnaise and dijon mustard on the top and bottom buns. Spread fig jam on the top bun evenly. Spread caramelized shallots on bottom bun. Add burger patty followed by slices of brie to allow it to melt softly. Top cheese with arugula followed by the top bun. Serve with hot fries, chips, or a favorite side salad.