Ok so I’ve been OBSESSED with the Fresno Fig burger ever since we got a Eureka Burger out here a couple of years ago.. this beauty is our knocked off and lightened up version. Let’s call it a Fig and Blue Cheese Turkey Burger since it’s blue instead of goat, (but goat is soooo good too…and turkey instead of beef. And I have no attachment to Fresno. ) Anyway– this here is my FAVORITE BURGER EVER. Oh you knew that. Because the title.
The picture doesn’t do it justice, it looks so small (and I’d already snuck a bite) and it’s not all red and juicy looking like beef but I swear its so full of flavor.. and like less than a third the fat at least! Insane. It’s even Ross’s favorite– and this is a guy who still needs the occasional western bacon cheese burger from Jack in the box in his life. Carls Junior? I don’t know. High School– thats where it’s from. Ha! Step aside 90’s burger, Ross has a new fave. ❤
So I can honestly say that every single time we make burgers, which is almost weekly…. I pull out all of the toppings so my kids can choose what they want… and I always think we might want to mix it up and go more classic too— but without fail, Ross and I go back. Every time. To this combo. Because it came from heaven. TRUST.
The macros for mine up there: 38C 17F 28P and 416 calories. For a burger.
Fig and Blue Cheese Turkey Burgers With Caramelized Onion
Disclaimer: the grams I’ve listed manually after each ingredient are accurate for a single recipe, but they will not multiply if you choose the 2x or 3x option. Please make sure and multiply on your own!
- 16 oz package of ground turkey 93/7
- Reduced fat blue cheese my stater brothers sells it – treasure cave brand
- Caramelized onion
- Roma tomato
- Fig butter trader joes
- Fat Free Chipotle “mayo”
- Brioche buns or favorite buns
- Spray sliced onion with olive oil spray and sprinkle with kosher salt.
- Cook on medium heat for 15-20 minutes stirring occasionally until soft and sweet. Oh my gosh don’t skip- caramelized onions make everything so much bettttttttteeeeeer.
- Weigh meat into 3 oz balls*.
- Heat pan, then smash them flat, season with salt, pepper and some garlic powder, and place in hot pan for a few minutes per side. (We prefer a pan instead of the grill since ground turkey can be so soft.)
- Top with 10 g blue cheese and cover so it melts a little. It’s not the most melty cheese but if you’re a blue cheese lover, the reduced fat still has all the flay-vuh!!
- Just blend or chop finely, about 3 chipotle peppers with 1-2 tbs adobo sauce (start with less if you’re not into heat) into 1 cup of fat free sour cream (light mayo and greek yogurt work too.) Mix by hand or blend in blender.
For the Burgers
- Spray buns with olive oil spray and toast on a skillet
- Top bottom bun with 2 tbs chipotle mayo, burger, 2 tbs caramelized onion, tomato, a slice of bacon broken in half, and arugula.
- Spread top bun with 1.5 tbs of fig butter and enjoy!
- *This is a good meal for entertaining if you’re a macro counter because you don’t have to weigh your meat or bun later.
- *We’ve learned we really love ground turkey. We still love beef! Especially the good fatty stuff am I right? But we prefer ground turkey for some reason over super lean ground beef over here. I think it’s juicier. But the really lean ground beef (they have it at Traders) is just as lean or leaner maybe than regular ground turkey. And the extra lean ground turkey is gross for burgers—don’t do it. Acceptable for tacos. NOT for burgers.
- *Before macros I was obsessed with chipotle mayo on any burger … so I’ve replaced the mayo with fat free sour cream and I hardly notice the difference! Still adds the cool creaminess and the spicy smoky flavor of the chipotle peppers.