Fig Jam and Brie Smash Burger with Crispy Shallots Tips, FAQ & printable recipe

Tips for success

For the best crust, use 80/20 ground beef—the fat renders and creates a crispy edge. Don't season the beef with salt before smashing; salt draws out moisture and prevents browning.

Season with cracked pepper before cooking and add salt after, if desired. Keep the patties thin and even for uniform cooking.

If you don't have a basting dome, use a stainless steel bowl that fits over the patties. Add the water carefully to avoid hot splatters.

The steam not only melts the Brie but also helps cook the patty through without drying it out. For extra flavor, you can spread a little fig jam on the top bun as well.

Variations

• Spicy Kick: Add a few slices of fresh jalapeño or a drizzle of hot honey along with the fig jam. The heat contrasts nicely with the sweet and creamy elements.
• Caramelized Onion Twist: Swap the crispy shallots for slow-cooked caramelized onions. Cook sliced onions in butter for 20 minutes until golden and sweet, then pile on the burger.
• Turkey Burger: Use ground turkey instead of beef, and cook to 165°F. Add a little olive oil to the turkey to keep it moist. The fig and Brie still pair beautifully.
• Vegetarian Option: Use a thick portobello mushroom cap or a plant-based patty. Sear until well browned, then top with Brie and steam as directed. The fig jam and shallots make it satisfying.

Storage and make-ahead

Fridge

Store leftover burgers in an airtight container in the fridge for up to 2 days. Reheat in a skillet or toaster oven to restore crispness.

Freezer

Freeze cooked patties (without buns) in a single layer, then wrap in foil and place in a freezer bag for up to 3 months.

Reheat

Reheat patties in a hot skillet for 2-3 minutes per side, or in a 350°F oven for 10 minutes. Toast buns separately.

Leftover burgers can be stored in an airtight container in the refrigerator for up to 2 days.

Reheat in a skillet over medium heat until warmed through, or in a toaster oven. The buns may soften, so toast them again if desired.

You can slice the shallots and Brie up to a day ahead and store them in the refrigerator. The fig preserves and arugula can be prepped in advance. Cook the burgers just before serving for the best texture.

Serving ideas

Serve the burgers immediately after assembling, while the Brie is still molten and the shallots are crispy.

Pair with a simple green salad or sweet potato fries for a complete meal. The sweet-savory flavors also go well with a crisp lager or a fruity iced tea.

For a more indulgent presentation, cut the burger in half to show the gooey cheese pull. Offer extra fig jam on the side for dipping. This burger is rich, so a light side like a cucumber salad helps balance the meal.

Frequently asked questions

Recipe card

Fig Jam and Brie Smash Burger with Crispy Shallots

Prep 10 minCook 10 minTotal 20 minServes 2

Ingredients

• 2 shallots, thinly sliced
• 1/2 cup neutral oil (such as canola or vegetable)
• 4 oz triple-cream Brie, cold
• 2 tbsp fig preserves
• 6 oz ground beef (80/20)
• cracked black pepper, to taste
• 2 brioche burger buns, split and toasted
• 1 cup peppery arugula

Instructions

1. Heat the neutral oil in a small saucepan over medium heat until shimmering. Add the sliced shallots and fry, stirring occasionally, until golden brown and crisp, about 3 to 4 minutes. Use a slotted spoon to transfer the crispy shallots to a paper towel-lined plate and season lightly with salt. Slice the cold Brie into thick slabs, about 1/4-inch thick. Set aside.
2. Place the brioche buns cut-side down in a dry skillet over medium heat. Toast until golden and lightly crisp, about 1 to 2 minutes. Remove and set aside.
3. Heat a large cast-iron skillet or griddle over high heat until smoking hot. Divide the ground beef into two 3-ounce balls. Place one ball in the skillet and smash it flat with a spatula until about 1/4-inch thick. Season generously with cracked black pepper. Repeat with the second ball. Cook for 2 minutes without moving.
4. Flip the patties. Place the Brie slices evenly on top of each patty. Add a splash of water to the skillet and immediately cover with a basting dome or a large metal bowl. Let steam for about 1 to 2 minutes, until the Brie is molten and the patties are cooked through.
5. Spread fig preserves on the bottom half of each toasted bun. Place the Brie-topped patty on top, then pile on the crispy shallots and a handful of arugula. Top with the other bun half. Press gently and serve immediately.

Contains: gluten, milk, eggs

Estimated nutrition per serving

Calories

720

Protein

32 g

Carbohydrates

45 g

Fat

46 g

Automatic estimate from the ingredient list, not laboratory-verified.