NuM NuM

Hmmm...so I bet you're wondering what this burger is all about. Fifty grand and a burger? Well, this burger was the winner of the Food Network's Challenge, "Build-a-Better Burger" showdown and the cook won $50,000 bucks!!

Let me just tell you, this burger is FAB-U-LOUS, with a capital F!! Obviously from the name itself you know this isn't your average burger. One bite and you'll be hooked! The flavors are very subtle and sneak up on you. This may seem like a lot of unusual ingredients, but when all those flavors hit your taste buds you get sweet, salty, savory all in one bite and it packs a flavorful punch. NUM! Is your mouth salivating yet? You know you want one!!

WARNING: This burger makes a very tall burger, so get ready to assume the position. Lean over, spread your elbows, open wide and dig in!

I'm submitting this to ">TASTY TUESDAY

Born in Berkeley Burgers
Adapted from here

For the patties:
• 1/2 pound ground turkey
• 3 tbs packed fresh basil leaves, chopped
• 3 tbs drained and chopped sun-dried tomatoes , packed in oil
• 2 tbs grated onion
• 1 garlic cloves, minced or pressed
• salt to taste

For the Lemon-Grilled Fennel:
• 1/2 medium-sized lemons, preferably Meyer lemons
• 1 medium-sized fennel bulbs, tops removed, sliced thin
• 1/2 tablespoons extra-virgin olive oil (recommended: Colavita)
• pinch salt
• 4 slices thick-cut black pepper bacon or regular thick-cut bacon

For the Arugula -Fig Topping:
• 4 tbs chopped walnuts
• 2 teaspoons balsamic vinegar
• 2 tablespoons extra-virgin olive oil (recommended: Colavita)
• Salt
• 4 fresh figs, stemmed and sliced lengthwise
• 1 to 1/2 cups pre-washed bagged baby arugula, roughly torn
• 2 to 3 tablespoons vegetable oil, for brushing on the grill rack
• 2 oz aged Teleme cheese sliced thinly (Camembert or Brie may be substituted)
(I used Fromager d'Affinois Brie)
• 2 good-quality hamburger buns, split (Oroweat Wheat Buns)

*I like a tart vinaigrette so I use a 1:1 ratio vinegar to oil

Directions
Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high.

For the patties:
Combine the chuck, basil, sun-dried tomatoes, onion, garlic, and salt in a large bowl, handling as little as possible. Shape into 2 patties to fit the bun size. Loosely cover with plastic wrap and set aside.

For the fennel:
Grate 1/2 teaspoons zest from the lemons. Put the fennel rings in a medium-sized bowl (I used half a fennel bulb) and juice the lemon over half the fennel and toss to coat all the fennel rings. Add oil and season with salt. Put the fennel in a grill basket and grill, shaking the basket occasionally, until soft, 10 to 12 minutes. (I did this on the stove top) Transfer the fennel to a sheet of foil, sprinkle with the lemon zest, and wrap to keep warm.
Heat a large, heavy nonstick fire-proof skillet on the grill. Add the bacon and cook until crisp. Transfer to paper towels to drain. Wrap in foil to keep warm.

For the topping:
Drain off the bacon fat from the skillet, wipe out the skillet with paper towels, and set the skillet back on the grill. Add the walnuts to the skillet and toast until golden and fragrant; set aside.
Whisk the vinegar with the oil in a small bowl and season with salt, to taste. Combine the figs, arugula, and toasted walnuts in a medium bowl. Toss with just enough dressing to coat.
When the grill is ready, brush the grill rack with vegetable oil. Place the patties on the rack, cover, and cook, turning once, until done to preference, 5 to 7 minutes on each side for medium. Place the cheese slices on the patties during the last 3 minutes of grilling. Place the buns, cut side down, on the outer edges of the rack to toast lightly during the last 2 minutes of grilling.

To assemble the burgers, place equal portions of the warm grilled fennel on each bun bottom, followed by a cheese-topped patty, 2 bacon slices, and an equal portion of the fig-arugula topping. (I would use a lot of the fig topping) Add the bun tops and serve.