Pig Newton Beer Burger

The Pig Newton Beer Burger has a homemade fig jam that is fancy enough for a dinner party.

The addition of a homemade fig jam makes these bacon burgers fancy enough for a dinner party. Just like those pricy sirloin burgers at a steak house, these are fit for your upscale palates. Better yet, most of the components can be made in advance. Just don’t forget to break out that $30 bottle of bourbon barrel–aged stout to serve alongside.

INGREDIENTS:

For the jam: 2 cups figs (dried or fresh), stems removed, chopped 2 tablespoons fresh lemon juice 1/2 cup white sugar 1/2 cup brown sugar 1 1/3 cups stout beer, plus 3/4 cup, if needed 1/4 cup balsamic vinegar 1 teaspoon black pepper 1 teaspoon salt 1/4 teaspoon smoked paprika For the beer burgers: 3 pounds 90/10 ground beef 2 teaspoons salt 3 teaspoons black pepper 3 tablespoons stout beer 3 tablespoons Worcestershire sauce Hamburger buns 3 tablespoons melted unsalted butter 16 strips thick-cut bacon, cooked 4 ounces bleu cheese crumbles 1½ cups arugula

INSTRUCTIONS:

• Start by making the jam. In a pot over medium heat, add the figs, lemon juice, both kinds of sugar, 1⅓ cups stout, balsamic vinegar, pepper, salt and smoked paprika. • Simmer until thickened and the figs have softened and started to break down, about 25 minutes. Allow to cool slightly. • Add mixture to a food processor; purée until smooth. If mixture is too thick, add additional stout and process. • Make the burger patties. In a medium bowl add the ground beef, salt, pepper, stout and Worcestershire sauce and mix together until just combined. Avoid overworking the meat, which will make it tough. Form into 8 equal-sized patties, about ½–¾-inch thick (can be made 12 hours in advance; refrigerate until ready to use). • Grill or pan fry until medium-rare. • Split buns in half, brush with melted butter and lightly toast on a grill or under a broiler until golden brown. • Spread each top bun with fig jam and assemble each burger with 2 slices of bacon, bleu cheese crumbles, and several arugula leaves. See also Cabin Happy Hour: How to Cook with Craft Beer