Lunch – The Dinner Beat

Fig & Jalapeño Burger 2 lbs Ground Beef1/2 Cup Light BeerBurger seasoning (Salt, pepper, & garlic powder work just fine) (generously sprinkle on both sides to taste.)2-3 Slices from the block White cheddar cheese2 tsp Fig Preserves1-2 tsp Mayo (bacon mayo is what I use-recipe is linked below)6 Jalapeño slices, chop if you prefer easier bites Cooking the BurgersSlice the 2 lbs of beef into 1/4 lb patties. I do this by halving the beef, halving those halves, and then halfing those halves (this helps me keep it more even).Working the meat as little as possible, form them into patties and put in a foil lined casserole dish (or some pan with a lip that can hold liquid).I do a smash method on the Blackstone grill, so they do not have to be super flat unless you do not plan on doing this method.Pour the beer over the patties. This does not have to be exact, I just make sure each patty has a good splash. If it pools a little in the bottom that is fine, let them sit and they will absorb it.Season the top side of the burgers.Once your cooking method is hot, put them seasoning side down. If you're going to smash them, make sure you leave a good amount of space between themSeason the other side.Cook until juices are flowing out of all sides and the middle. Be patient and let them get a good crust.Flip. Add cheese after they've been cooking for a couple of minutes.Cook until they are firm in the middle and cut one open to make sure there's no pink. You can check the temp if you like, it should be about 160℉.Remove and let rest for one minute.Put some butter or bacon fat down and toast your buns.Building the BurgersPut your mayo on the bottom bun, you can add some extra salt and pepper over that if you like a little more seasoning.On the top bun, put your fig preserves.On top of your meted cheese, put the Jalapeños.Put it all together and enjoy! Recipe from thedinnerbeat.com Bacon Mayo: https://thedinnerbeat.com/bacon-mayo/