- 1 cup pomegranate juice
- 1/2 cup finely chopped California Dried Mission Figs
- 2 Tbsp butter
- 2 large shallots, sliced
- 1 sprig fresh rosemary
- 1 tsp liquid honey
- 1 1/2 lbs lean ground beef
- 4 cloves garlic, minced
- 1 egg, beaten
- 1/4 cup seasoned breadcrumbs
- 2 tsp salt
- 1 tsp black pepper
- 4 slices Gruyère cheese
- 4 onion-flavored buns, split and toasted
- 1 cup arugula, packed
- 2 California Dried Mission Figs, finely chopped
- 1/2 cup mayonnaise
- 1 Tbsp grainy mustard
- 1 Tbsp olive oil
Burgers: In small saucepan set over medium-high heat, combine pomegranate juice and figs; bring to a boil. Reduce heat to medium-low and simmer, stirring occasionally, for 15 to 20 minutes or until figs are slightly soft and most of the liquid has evaporated.
In small skillet set over medium heat, melt butter. Add shallots and cook, stirring often, for 3 to 5 minutes or until translucent. Stir in fig mixture, rosemary sprig and honey. Cook, stirring occasionally, for 5 to 10 minutes or until figs are completely soft. Remove rosemary sprig and let cool completely.
In large bowl, combine ground beef, garlic, egg, breadcrumbs, salt and pepper. Divide into 8 portions. Flatten each portion into a 1/4-inch-thick patty. Spoon caramelized fig and shallot mixture onto center of 4 patties. Cap each with a remaining patty. Pinch and seal edges to enclose filling.
Preheat grill to medium-high heat; grease grates well. Grill patties, turning once, for 5 to 8 minutes or until cooked through and internal temperature reaches 160°F. Top each burger with a cheese slice and grill for 1 minute or until cheese starts to melt.
Fig Mayonnaise: In small bowl, stir together figs, mayonnaise, mustard and oil.
Assemble burgers in buns with fig mayonnaise and arugula.
TIPS: Substitute Gruyère cheese with Swiss cheese, if preferred.
Substitute lean ground beef with lean ground pork or turkey, if desired.