HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconFig Beef Burgers
Fig Beef Burgers

Fig Beef Burgers

with Grilled Nectarine Salad and Ready-to-Cook Patties

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You won't be able to resist these prime-rib beef burgers covered in melty cheese, topped with grilled onions and dolloped with sweet fig spread. We're also bringing major summer flare to the side salad with flame-licked nectarines.


Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time25 minutes
Cooking difficultyMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

2 unit

Burger Patty

2 unit

Brioche Bun

(ContainsWheat/Blé, Egg/Oeuf)

2 tbsp

Fig Spread

½ cup

Cheddar Cheese, shredded


113 g

Red Onion

1 unit


1 tbsp

Balsamic Vinegar


56 g

Spring Mix

Not included in your delivery

1 tbsp

Unsalted Butter*


¼ tsp


2.5 tbsp


0.06 tsp


Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories1110 kcal
Fat77 g
Saturated Fat31 g
Carbohydrate68 g
Sugar19 g
Dietary Fiber4 g
Protein42 g
Cholesterol165 mg
Sodium1140 mg
Utensilsarrow down iconarrow down icon
Baking Sheet
Silicone Brush
Large Bowl
Instructionsarrow up iconarrow up icon
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Before starting, wash and dry all produce. Remove 1 tbsp butter (dbl for 4 ppl) from the fridge and set aside to come up to room temperature. Lightly oil the grill. While you prep, preheat the grill to 500°F over medium-high heat. Peel, then cut onion into 1/4-inch rounds (keeping rings together). Cut four sections off nectarine, avoiding the pit (cut four sections off both nectarines for 4 ppl).Add onion rounds and nectarines to an unlined baking sheet. (NOTE: Keep onion rounds in tact.) Drizzle with 1 tbsp oil (dbl for 4 ppl), then brush to coat.


Add onion rounds to one side of the grill. Reduce heat to 400°F over medium. Grill until tender, flipping halfway, 4-6 min per side. Add nectarines to the same side of the grill, cut-side down. Cook until grill marks appear, 3-4 min. When nectarines and onions are done, transfer to the same baking sheet (from step 1) to cool.


Add patties to the other side of the grill. Close lid and grill, flipping once, until cooked through, 4-5 min per side.**


Meanwhile, add vinegar, 1/4 tsp sugar and 1 1/2 tbsp oil (dbl both for 4 ppl) to a large bowl. Season with salt, to taste, then whisk to combine.


When patties are almost done, add buns to the grill, cut-side down. Carefully top patties with cheese. Close lid and grill until buns are toasted and cheese is melted, 2-3 min. (TIP: Keep an eye on buns so they don't burn!)


Cut nectarines into 1/2-inch pieces. Roughly chop a quarter of the onion rounds. Separate remaining rounds into rings. Add spring mix, chopped onions and nectarines to the bowl with vinaigrette, then toss to combine. Spread softened butter on bottom buns. Spread fig spread on top buns. Stack some salad greens, patties and onions rings on bottom buns. Close with top buns. Serve burgers with salad alongside.