Bacon Burgers with Honey Goat Cheese and Fig Preserves

Pairs well with:


Bright and full-bodied, this Zinfandel wine is a curious contradiction in tastes.

Inspiration for the burger came from an appetizer we had at a wonderful little restaurant of Figs wrapped in Bacon, stuffed with Goat Cheese.


16 ounces 80-20 ground beef
8 ounces bacon, preferably applewood smoked
½ teaspoon salt
1 teaspoon pepper
6 ounces goat cheese
2 tablespoons honey
6 brioche buns
2 tablespoons butter, melted
3/4 cup fig preserves
2 cups baby spring mix


Place ground beef in a large bowl. Finely chop bacon by hand or in food processor. Add bacon to beef and season with salt and pepper; mix thoroughly. Shape beef/bacon mixture into 6 equal patties. Grill over medium heat until medium rare, about 5 minutes each side.
Mix goat cheese with honey in a medium bowl; set aside. Grill brioche buns over medium heat until lightly toasted, about 3 minutes, and brush insides with melted butter.
To assemble: place an equal amount of spring mix on each of the bottom buns and top with burger patty. Top each patty with the goat cheese/honey mixture, divided equally. Spread 2 tablespoons fig preserves on the buttered side of each bun top and place on top of burger. Enjoy!
Makes 6 burgers.