Fig and Bacon Goat Cheese Burgers
Juicy ground beef burgers are piled high with thick-cut bacon, peppery arugula, caramelized onions, fig jam, and herbed goat cheese. These Goat Cheese Burgers are an elevated (but still super easy!) take on classic cheeseburgers that always wow at bbqs!
Our Favorite Burger Combo of the Summer!
After biting into a bacon goat cheese burger at our local tap house, I knew I had to recreate the recipe at home! There’s something about melty cheese over juicy hamburgers that never gets old, and this goat cheese variation is my “adult” take on the classic cheeseburger.
We’ve been loving these burgers lately and have made them several times already this summer.
Here’s why I think you should make these burgers too:
✔ Customizable: The only “must use” toppings in my opinion are the herbed goat cheese, bacon, and fig jam. Everything can be switched out with your preferred burger toppings or omitted altogether.
✔ Make Ahead-Friendly: The burger patties can be shaped and refrigerated the night before, and both the lemon aioli and caramelized onions can be prepared up to 2 days in advance.
✔ Restaurant Quality: When I tell you these burgers taste just like the ones our local tap house makes, I mean it!
Happy eating!
-Katie
What You’ll Need for The Burgers and Toppings
A full list of ingredients with their measurements can be found in the recipe card below, but let’s go over the key items you’ll need to prepare these goat cheese-laden burgers.
- Ground Beef: My favorite ground beef for making burgers is 80/20 ground beef. You don’t want to use anything too lean or else the burgers will dry out and become crumbly on the grill.
- Bacon: I prefer using thick-cut bacon, but any kind will work. I typically cook it in a skillet until crispy, but you can also bake your bacon. Or, for a super fancy burger, swap out the bacon with candied bacon.
- Fig Jam: Buy a good quality jar (Bonne Maman does a great fig jam!).
- Goat Cheese: I prefer herbed goat cheese on my burgers. Look for the soft kind that’s sold in a log, not the crumbled kind in a tub.
- Arugula: Can be swapped out for spinach or another favorite leafy green.
- Caramelized Onions: You can make your own caramelized onions in a skillet, in the oven, or in the Instant Pot, so choose your preferred cooking method. If you’re short on time, swap with sauteed onions.
- Lemon Garlic Aioli: My homemade aioli is so easy to make using store-bought mayo as the base (no raw eggs here!). It takes about 5 minutes to whisk together and is based off of my popular roasted garlic aioli recipe.
Our Favorite Burger Combo of the Summer!
Feel free to cook the burgers on an outdoor grill or on the stovetop using a grill pan. Either way, the steps remain the same:
- Whisk together the lemon aioli: Ideally you’d make the aioli ahead of time so it has at least an hour in the fridge to let the flavors meld.
- Shape and grill the burger patties: This recipe makes two ½-pound burgers. I always press my thumb into the middle of the burger patties to create a small indentation. This keeps the burgers flat as they grill.
- Just before the burgers finish, toast the buns: Toasting the brioche buns makes them sturdier and altogether better for piling on the toppings.
- Assemble the burgers in this order: Bottom bun, aioli, arugula, burger patty, toppings, top bun. Yes, I’ve tested this before to figure out the best way to assemble a burger that creates the least mess when you bite into it. Don’t judge.
For the complete ingredient list and detailed instructions, scroll to the bottom of this post for the free printable recipe card.
Katie’s Tip: Know Your Grill Times!
- Overcooked burgers = dry, crumbly burgers.
- This recipe makes two thick and juicy, ½-pound burgers.
- Grill them for 4 to 5 minutes per side until they reach 130–135°F (medium rare) or 140–145°F (medium).
Good Sides to Serve with These Burgers
We typically serve our bacon and fig goat cheese burgers with fries and / or a simple side salad. Here’s what I recommend:
- Fries: Grilled Sweet Potato Fries or Baked Seasoned Fries
- Salad: Crispy Prosciutto Salad, Cucumber Tomato Salad, or Copycat Olive Garden Salad
- Drinks: Pineapple Limeade Coolers (non-alcoholic), Strawberry Aperol Spritz, or St. Germain Spritz
More Unique Burger Ideas
Love trying unique burgers? Here are a few of my favorite burger recipes to try next.
Don’t see what you’re looking for here? You can browse all of the recipes through the Recipe Index.
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Grilled Goat Cheese Burgers with Lemon Garlic Aioli
These goat cheese burgers are an elevated (but still super easy!) take on classic cheeseburgers that always wow at bbqs!
Ingredients
For the Burgers:
- 1 pound ground beef, 80/20 preferred
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 2 slices thick-cut bacon, cooked until crisp
- 3 tablespoons fig jam
- 3 tablespoons herbed goat cheese, softened
- ¼ cup caramelized onions, warmed
- 1 small handful arugula
- 2 brioche buns, split and lightly toasted (to help hold up to the saucy toppings)
For the Lemon Garlic Aioli:
- ¾ cup mayonnaise
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons fresh lemon juice
- 1 small garlic clove, lightly blanched or roasted, then mashed into a paste
- ½ teaspoon Dijon mustard
- ½ teaspoon coarse sea salt, plus more to taste
- ½ teaspoon black pepper
- Optional: 1–2 teaspoons chopped fresh parsley or chives
Instructions
- In a small bowl, whisk together the mayonnaise, olive oil, lemon juice, and Dijon until smooth and emulsified.
- Stir in the garlic paste, salt, pepper, and herbs (if using). Taste and adjust seasoning.
- Cover and refrigerate for at least 1 hour before using to let the flavors meld.
- Divide the ground beef into two equal portions (½ pound each).
- Gently shape into patties about 4½ inches wide, making a slight indentation in the center of each to prevent puffing.
- Season both sides with salt and pepper.
- Preheat a grill or grill pan to medium-high heat. Oil the grates if needed.
- Grill burgers for 4–5 minutes per side, or until internal temperature reaches 130–135°F for medium rare or 140–145°F for medium.
- During the last minute, place the buns cut-side down on the grill to toast lightly.
- Spread 1-2 teaspoons lemon garlic aioli on each of the bottom buns.
- Layer arugula on the bottom bun, followed by the grilled burger patty.
- Top each patty with goat cheese, a spoonful of fig jam, caramelized onions, and a slice of bacon.
- Finish with the top bun and serve right away.
Make the Lemon Garlic Aioli:
Prepare the Burger Patties:
Grill the Burgers:
Assemble the Burgers:
Notes
Make-Ahead Tip: The aioli and caramelized onions can both be made 1–2 days in advance.
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Nutrition Information:
Yield: 2 Serving Size: 1Amount Per Serving: Calories: 1883Total Fat: 143gSaturated Fat: 40gTrans Fat: 2gUnsaturated Fat: 93gCholesterol: 369mgSodium: 2653mgCarbohydrates: 68gFiber: 3gSugar: 23gProtein: 78g
GoodLifeEats.com offers recipe nutritional information as a courtesy. This provided information is an estimate only. This information comes from online calculators. Although GoodLifeEats.com makes every effort to provide accurate information, these figures are only estimates.
Try Making These Juicy Homemade Burgers!
The next time you’re craving a cheeseburger, switch things up and make a goat cheese burger instead! Topped with bacon and fig jam, it’s an elevated take on everyone’s favorite burger.
Did You Try This Recipe? I’d love to hear how it turned out! Leave a comment and a review below—your feedback helps others and makes my day.
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