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Mustard Burgers with Crispy Goat Cheese & Fig-Onion Compote


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Ingredients

For the Compote:

  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 1 large onion, thinly sliced
  • 46 dried figs, chopped (quantity depends on the size of the figs – you want roughly ⅓ cup chopped)
  • ¼ cup red wine vinegar
  • 2 tablespoons sugar
  • Salt and pepper, to taste

For the Burgers:

  • 1 tablespoon Dijon mustard
  • 1 tablespoon coarse-ground mustard
  • 2 teaspoons Worcestershire sauce
  • Salt and pepper
  • 1 lb ground beef

For the Crispy Goat Cheese:

  • 8 oz goat cheese, sliced into 4 equal sections
  • ¼ cup all-purpose flour
  • 1 large egg, lightly beaten
  • 1 cup Panko breadcrumbs
  • Salt and pepper
  • Olive oil, for frying

To Serve:

  • 4 pretzel rolls, sliced in half and warmed
  • ¼ cup mayo
  • 1 cup baby arugula
  • The fig-onion compote
  • The crispy goat cheese rounds

Instructions

For the Compote:

  1. Heat the butter and oil together in a large skillet over medium heat. Add the onions and a pinch of salt and cook for 10 minutes or until the onions are soft and beginning to caramelize. Add the figs, vinegar, and sugar and stir to combine. Bring the mixture to a simmer and cook over medium-low heat for 10-15 minutes or until thick and jam like. Season, to taste, with salt and pepper. Set aside to cool.

For the Burgers:

  1. Preheat a grill or grill pan to medium-high. Whisk together the mustards, Worcestershire, and a generous pinch of salt and pepper in a mixing bowl. Gently fold in the beef and mix until all the ingredients are combined. Form the mixture into 4 burgers patties. Place on the hot grill and cook for 4-5 minutes per side. Remove from grill and tent with foil until ready to serve.

For the Crispy Goat Cheese:

  1. Form the 4 slices of goat cheese into round patties, about ½-inch thick.
  2. Place the flour, eggs, and breadcrumbs in three separate shallow bowls or baking dishes. Season all three with a little salt and pepper.
  3. Add 2-3 tablespoons of olive oil to a small skillet and place over medium heat.
  4. Coat the goat cheese rounds in the flour, shaking off the excess. Then dip in the eggs to coat, allowing the excess to drip into the bowl. Carefully place the coated cheese in the breadcrumbs and turn gently until the cheese is evenly coated on all sides with the breadcrumbs. Place breaded cheese on a paper-towel lined plate and continue with the remaining cheese.
  5. Once the oil is shimmering, gently add the breaded cheese to the pan, one or two pieces at a time, and cook for 1-2 minutes per side, or until the breadcrumbs are golden brown and the cheese is soft when gently touched. Transfer the fried cheese rounds to the paper-towel lined plate and sprinkle immediately with a tiny bit of salt. These are best served warm, so I recommend preparing the cheese at the very last second.

To Serve:

  1. Spread the bottom half of each roll with a little bit of mayo and then top with the arugula. Top that with the burger patty and then the crispy goat cheese. Then spread some of the compote onto the top half of the bun. Sandwich together and serve immediately while both the burger patty and crispy cheese are still warm.

Nutrition

  • Serving Size: 4 servings