Simple Supper Friday: Figgy Bacon Burgers
Sweet, salty, simple. That was my mantra when creating these burgers. Lucky for me, they came out exactly that way. I originally thought about mixing Dijon directly into the burger mixture, but feared it not working out, so used it for garnish instead. I highly recommend serving these with the Dijon, as it complements the entire flavor profile of the burger. Jesse ate macadamia nut mayo on his instead and said it tasted delicious. I didn’t try it, but imagine it’s pretty tasty as well.
In other news, tomorrow is my 28th birthday! Hooray, I love birthdays! I have a lovely day planned for tomorrow, which I’ll recap about on Monday. I’m not sure if I’m going to make myself a cake or not. I’m thinking I might just go for homemade birthday ice cream. It’s less work, and cheaper too. As for the flavor, I’m not exactly sure, but I have a couple new ones in mind.
Another great thing, I only have two weeks of regular classes left (and then finals, of course)! The end is in sight, although there’s still a lot of work to do. I’m not worried about it though because I know I’ll get there. Then, I get to fly home for a wedding shower. Nothing like a little girly time, right? I’m really looking forward to it.
Happy weekend all!
- 1 lb grass-fed ground beef
- 4 pieces US Wellness Meats sugar-free beef bacon, chopped
- 2 large dried Turkish figs, finely chopped
- 1/2 tsp sea salt
- Pepper to taste
- Romaine lettuce leaves or spinach, for serving
- Dijon mustard for serving, optional, but recommended
- Heat a medium-sized skillet over medium heat. Add the chopped bacon and cook about 5-7 minutes, or until done. Set pan aside to cool.
- Meanwhile, in a large bowl, mix together the beef, sea salt, pepper and fig pieces. Add the bacon pieces in, once cool enough (reserve bacon grease in the pan for cooking the burgers). Mix well and form into four equal-sized patties.
- Reheat pan over medium heat. Once hot enough, add the patties and cook about 4 minutes each side (for medium), or until desired done-ness.
- Serve with romaine leaves or spinach and Dijon mustard, if using.
Yields: 4 servings