Bacon, Fig and Nut Gournay Cheese Burger
Fig and Cheese Mayonnaise:
1 5.2 ounce package fig, raisin and nut Gournay Cheese (I use Boursin brand)
1/2 cup mayonnaise
2 shallots, minced
2 tablespoons butter
2 large sweet onions, sliced thinly
2 teaspoons sugar
6 slices of smoked thick bacon
2 1/2 pounds ground chuck
2 teaspoons kosher salt
1/2 teaspoon fresh ground black pepper
Vegetable oil, for brushing on grill rack
6 whole wheat buns, split
3 cups washed fresh arugula
Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high.
To prepare the fig and cheese mayonnaise: Spoon the Gournay cheese in a bowl and stir in mayonnaise and minced shallots. Cover and refrigerate until needed.
To make caramelized onions: Melt butter in a grill safe heavy skillet. Add the thinly sliced onions and sugar. Cook until soft and golden brown. Remove from heat, cover and set aside.
To prepare the patties: Using the same grill safe skillet you used to caramelize the onions fry the bacon. Cover and cook until brown and crisp, turning once. Once crisp remove the bacon from the pan and drain on a paper towel lined plate. When cool, crumble the bacon into bite sized pieces.
Using a large bowl, add the crumbled bacon to the ground chuck and add the salt and pepper. Handling the meat as little as possible, mix thoroughly. Shape into 6 bun sized patties.
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. During the last 2 minutes of cooking place the buns, cut side down on the outer edges of the grill to toast.
To assemble the burgers: Spread thin layers of cheese spread on the top and bottom buns. Place patties on bottom buns, top with equal amounts of caramelized onions, arugula and the top bun. Serve immediately.