Ingredients: 1 1/2 cups • pre-washed bagged baby arugula, roughly torn,4 slices • thick-cut black pepper bacon or regular thick-cut bacon,8Drain off the bacon fat from the skillet, wipe out the skillet with paper towels, and set the skillet back on the grill. Add the walnuts to the skillet and toast until golden and fragrant; set aside.,2 tablespoons • balsamic vinegar,3Combine the chuck, basil, sun-dried tomatoes, onion, garlic, and salt in a large bowl, handling as little as possible. Shape into 2 patties to fit the bun size. Loosely cover with plastic wrap and set aside.,1 • medium fennel bulbs, tops removed, sliced thin,3 tablespoons • packed fresh basil leaves, chopped,3 tablespoons • packed fresh basil leaves, chopped,4 • fresh figs, stemmed and sliced lengthwise,1 • garlic cloves, minced or pressed,1/2 pound • ground turkey,2 • good-quality hamburger buns, split (Oroweat Wheat Buns),2 ounces • aged Teleme cheese sliced thinly (Camembert or Brie may be (I used Fromager d’Affinois Brie)2 • good-quality hamburger buns, split (Oroweat Wheat Buns),1Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high.,1/2 • medium lemons, preferably Meyer lemons,1/2 tablespoon • extra-virgin olive oil (recommended: Colavita),2 tablespoons • extra-virgin olive oil (recommended: Colavita),2 tablespoons • grated onion,• pinch salt,• Salt,• salt to taste,3 tablespoons • drained and chopped sun-dried tomatoes, packed in oil,11To assemble the burgers, place equal servings of the warm grilled fennel on each bun bottom, followed by a cheese-topped patty, 2 bacon slices, and an equal serving of the fig-arugula topping. (I would use a lot of the fig topping) Add the bun tops and,3 tablespoons • vegetable oil, for brushing on the grill rack,4 tablespoons • chopped walnuts,6Heat a large, heavy nonstick fire-proof skillet on the grill. Add the bacon and cook until crisp. Transfer to paper towels to drain. Wrap in foil to keep warm.
Instructions:
- Combine the chuck, basil, sun-dried tomatoes, onion, garlic, and salt in a large bowl, handling as little as possible. Shape into 2 patties to fit the bun size. Loosely cover with plastic wrap and set aside.For the fennel:Grate 1/2 teaspoons zest from the lemons.
- Put the fennel rings in a medium-sized bowl (I used half a fennel bulb) and juice the lemon over half the fennel and toss to coat all the fennel rings.
- Add oil and season with salt.
- Put the fennel in a grill basket and grill, shaking the basket occasionally, until soft, 10 to 12 minutes. (I did this on the stove top)
- Transfer the fennel to a sheet of foil, sprinkle with the lemon zest, and wrap to keep warm.
- Heat a large, heavy nonstick fire-proof skillet on the grill.
- Add the bacon and cook until crisp.
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