Like any busy household, we sometimes always have a hard time planning out our meals just so and we end up with a random mishmash of ingredients that were meant for one thing and are now sitting forlornly in our fridge. This week the stars of the show were the figs that we bought for a Fig Cooking School photo shoot and then promptly forgot about, the lone Boursin cheese left over from a three pack meant for God knows what purpose, and the ground beef that had not made it to the TV studio for a Fox News shoot. Using up the ingredients in the fridgermarket can sometimes feel like an episode of Chopped. Which is really frustrating on a weeknight, but hey – it tests our culinary skills and makes us better cooks in the process, right? And besides, we don’t actually have a choice.
For today’s episode of Fridge Chopped, I present you with Fig-Boursin Burgers. The sweetness of the honey-butter figs marries perfectly with the herbs and onions in the cheese and the meltiness of everything blossoms explosively on a crispy bun. Truth be told this could have been improved with some arugula, but we didn’t have any and running to the store would have ruined the magic. Best of all the whole thing was thrown together in the time span of Francesca’s bath!
We’re hoping to bring back this feature on a regular basis because lets face it, we’ve all been there. But for now let me know – what’s the most brilliant thing you’ve ever magically thrown together? Comment below and/or better yet, send us a post about it!
- 3 figs
- 1-2 tbsp honey
- 1-2 tbsp good salted butter, like Kerrygold
- 1 1/3 lbs ground beef, shaped into 1/3 lb patties (or 4 pre-formed hamburger patties)
- 1/3 – 1/2 container Boursin cheese (any flavor should work but we used Garlic and Fine Herb)
- 2-3 tbsp canola oil
- salt and pepper to taste
- 4 buns of your preference (but Brioche would be awesome)
- Melt butter and honey together in a good medium-small non-stick pan (my favorite is ceramic) over medium-high heat.
- Cut figs from top to bottom into 4 slices, and place in pan. Be sure to place end slices pink-side down.
- Cook until soft, about 5 minutes, flipping every so often to make sure they cook evenly on all sides. If pan gets dry, add a little more butter.
- Remove from heat and set aside.
Burgers & Assembly
- Heat a large non-stick pan over medium-high heat, and add canola oil, spreading it around so it lightly coats the pan.
- Add burgers, season them liberally with salt and pepper, and cook, flipping often, until cooked to your liking.
- Toast buns and place each burger on a bun.
- Spread each burger with 2-3 tbsp of Boursin, and top with 3 fig slices and some arugula if you want.
- Admire your handiwork and eat.