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Ingredients

For the patties:

• 2 pounds ground chuck
• 3/4 cup packed fresh basil leaves, chopped
• 3/4 cup drained and chopped sun-dried tomatoes, packed in oil
• 1/2 cup grated onion
• 3 garlic cloves, minced or pressed
• 1 1/2 teaspoons salt

For the Lemon-Grilled Fennel:

• 3 medium-sized lemons, preferably Meyer lemons
• 4 medium-sized fennel bulbs, tops removed, sliced into rings
• 2 tablespoons extra-virgin olive oil (recommended: Colavita)
• 1/4 teaspoon salt
• 12 slices thick-cut black pepper bacon or regular thick-cut bacon

For the Arugula-Fig Topping:

• 1/2 cup chopped walnuts
• 4 teaspoons balsamic vinegar
• 4 tablespoons extra-virgin olive oil (recommended: Colavita)
• Salt
• 6 fresh figs, stemmed and sliced lengthwise
• 3 cups pre-washed bagged baby arugula, roughly torn
• 2 to 3 tablespoons vegetable oil, for brushing on the grill rack
• 3/4 pound aged Teleme cheese (semi-soft cheese made in northern California), sliced thinly (Camembert or Brie may be substituted)
• 6 good-quality hamburger buns, split

Description

Food Network Invites You To Try This Born In Berkeley Burgers (winning Beef Burger) Recipe From Food Network Challenge.

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