Fig Jam and Brie Smash Burger with Crispy Shallots

This smash burger takes the classic to a whole new level with sweet fig jam, velvety triple-cream Brie, and a pile of crispy fried shallots.

The contrast of textures—crunchy, creamy, juicy—and the balance of sweet, salty, and peppery make every bite unforgettable. Best of all, it comes together in about 20 minutes, so it's fancy enough for a weekend treat but quick enough for a weeknight dinner.

Smash burgers are all about the crust, and this version adds a layer of molten Brie and a swipe of fig jam for a sweet-savory twist. The crispy shallots bring a golden crunch, while peppery arugula cuts through the richness.

Using cold Brie and a hot skillet ensures the cheese melts into a creamy blanket over the juicy patty. Toasted brioche holds everything together, making this a burger that feels special without a lot of effort.

Ingredients

Why this recipe works

The smash technique creates maximum Maillard reaction, giving the beef a deeply caramelized, crispy crust that contrasts with the soft bun and creamy Brie. The high heat and quick cooking keep the patty juicy and tender inside, while the outside gets that iconic craggy texture that locks in flavor.

Fig jam and Brie are a classic pairing—the sweetness of the figs complements the earthy, nutty notes of the cheese.

The Brie melts into a velvety sauce that coats the beef, while the crispy shallots add a savory crunch. Arugula adds a fresh, peppery bite that balances the richness, so every element has a purpose.

Notes and substitutions

Use a good-quality triple-cream Brie for the best melt and flavor. Cold Brie is easier to slice and will melt evenly when steamed.

If you can't find triple-cream, a ripe Brie or Camembert works too. Fig preserves are sweet and slightly tangy; if you prefer less sweetness, use a bit less or choose a tart fruit spread.

For the crispiest shallots, slice them thinly and fry in oil that's hot but not smoking. Drain on paper towels and season lightly. The brioche buns should be toasted until golden to hold up to the juicy patty and melted cheese. If you don't have a basting dome, a large metal bowl works just as well.

• triple-cream Brie: regular Brie or Camembert (use a ripe, creamy one for the best melt)
• fig preserves: fig jam, or use a thick fruit spread like blackberry or cherry
• brioche buns: potato rolls or soft hamburger buns
• neutral oil: canola, vegetable, or grapeseed oil

Equipment

• Large cast-iron skillet or griddle
• Spatula for smashing
• Basting dome or large metal bowl
• Small saucepan for frying shallots
• Slotted spoon
• Paper towels
• Chef's knife
• Cutting board