Fig and Brie Burgers a la Rockit Bar and Grill

It has seemed to me for some time now, that restaurant goers are pretty content with a few standard burgers - the traditional with cheese, pickles, mustard, onions etc;  the bacon and barbeque sauce burger;  and the mushroom and swiss or blue cheese burger.  An egg topped burger has become more standard these days too.  But I love it when I find a really inventive burger.  [There used to be a place down at University of Illinois that had 50 different burgers.  I tried to order one with cottage cheese but they didn't have any cottage cheese because nobody ever ordered that one.]

I'm pleased these days by the number of burger places opening up that have really wonderful ingredients and a fresh take on this typical American meal.  Rockit Bar and Grill is one such place (and their fries and bloody mary's aren't too bad either!)

Anything with brie

Makes a really fancy dish

Even a burger

Ingredients:

• Lean ground beef (grass fed) or bison (1/2 lb per person)
• brie (3 oz per person)
• fig preserves (1 Tbsp per person)
• black pepper
• arugula
• stone ground brown mustard

1. I'm sure you already know how to make burgers.  So, do what you normally do!  But mix the fig preserves in with the ground beef and form into patties.  Add a little black pepper and maybe some salt to make a nice crust.
2. Grilling the burgers are the best, but pan frying them will do as well.  As soon as they're just about done (I recommend medium-rare to medium) top each with a bit of brie and let it just melt.  
3. Serve with arugula and stone ground brown mustard.

Rockit serves this burger with truffle fries, but I actually recommend it with sweet potato fries.

The Original