Fig BBQ and the Blues Burger

Pairs well with:


Get cozy and get pouring. Our Merlot is the wine for long weekends and lengthy chats.

I was remembering an appetizer plate that had crackers with fig jam and blue cheese and I thought it would be a great combination to add to a burger.


Caramelized Onions:
2 tablespoons Colavita ExtraVirgin Olive Oil
2 large onions, halved, peeled and sliced
1/2 teaspoon salt
1/4 teaspoon ground black pepper

Fig BBQ Sauce:
1/2 cup ketchup
1/2 cup fig preserves or jam
2 tablespoons molasses
2 tablespoons frozen orange juice concentrate
2 tablespoons Colavita Balsamic Vinegar
1 teaspoon chipotle puree
1/2 teaspoon salt
4 drops liquid hickory smoke flavor

2 1/4 pounds ground chuck
2 teaspoons chopped fresh thyme
1/2 teaspoon fresh chopped rosemary
2 teaspoons salt
1 teaspoon ground black pepper

3 ounces Gorgonzola Dolce
3 ounces Maytag Blue Cheese
2 – 3 tablespoons vegetable oil for brushing the grill grates
6 slices prosciutto
3 tablespoons softened butter
6 rosemary focaccia rolls, sliced
4 ounces baby arugula


Preheat gas grill to medium-high, about 400 degrees F.

For onions, heat olive oil in a grill-proof skillet. Add onions, salt and pepper. Cook for about 20 minutes, stirring occasionally, until the onions have browned. Cover pan with a double sheet of aluminum foil to keep warm.

For BBQ sauce, combine all ingredients in a medium grill-proof saucepan. Stir and cook 10 minutes to blend flavors. Remove 1/4 cup to use for glazing the burgers; set remaining sauce aside.

For patties, combine beef with thyme, rosemary, salt and pepper, handling the meat as little as possible. Form meat into 6 patties that fit the size and shape of the rolls. Cover with plastic wrap and place in cooler.

In a small bowl, mash together the two blue cheeses. Cover with plastic wrap and place in cooler.

To cook the burgers, brush the grill grate with vegetable oil. Place the patties on the grill, cover and cook for 3-5 minutes per side. Brush the cooked sides of burgers with reserved BBQ sauce to glaze them. Remove patties from grill and top each with a spoonful of the cheese mixture; cover with foil. Place the prosciutto on the grill; cook for 1-2 minutes per side or until slightly crispy. Butter the rolls; toast butter-side down on the outer edges of the grill for about 1 minute.

To assemble the burgers, place a portion of baby arugula on the bottom half of each roll. Add a spoonful of onions, a patty topped with cheese, a slice of prosciutto, a spoonful of sauce and the top of the roll. Repeat for other burgers.

Makes 6 burgers