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Fig-a-licious Pork Burgers

 Fig-a-licious Pork Burgers
With fig puree and melted Gorgonzola, these Fig-a-licious Pork Burgers are almost a gourmet meal.—Mary Cannataro, Chicago, Illinois
6 ServingsPrep: 40 min. Grill: 10 min.


  • 2 cups dry red wine
  • 1 medium onion, finely chopped
  • 10 ounces dried figs, quartered
  • 2 cups white wine
  • 3/4 cup chopped walnuts
  • 1/3 cup dry bread crumbs
  • 6 fresh sage leaves, thinly sliced
  • 1-1/2 teaspoons salt
  • 1 teaspoon pepper
  • 1-1/2 pounds ground pork
  • 3/4 cup crumbled Gorgonzola cheese
  • 6 hard rolls, split
  • 2 cups fresh arugula or baby spinach


  • In a large saucepan, bring red wine and onion to a boil; cook until
  • liquid is reduced to 2 tablespoons, about 20 minutes. Set aside to
  • cool.
  • In another large saucepan, bring figs and white wine to a boil.
  • Reduce heat; simmer, uncovered, for 20 minutes or until figs are
  • plumped and tender. Cool slightly. Transfer to a food processor;
  • cover and process until blended. Stir in walnuts.
  • In a large bowl, combine the bread crumbs, sage, salt, pepper and red
  • wine mixture. Crumble pork over mixture and mix well. Shape into six

2 of 2

Fig-a-licious Pork Burgers (continued)

Directions (continued)

  • patties.
  • Grill burgers, covered, over medium heat or broil 4 in. from heat for
  • 4-5 minutes on each side or until a thermometer reads 160°. Top
  • with Gorgonzola cheese; cover and grill 1-2 minutes longer or until
  • cheese is melted.
  • Grill rolls, cut side down, on medium heat for 30-60 seconds or until
  • toasted. Spread each roll with 1 tablespoon fig mixture; top with a
  • burger and arugula. (Save remaining fig mixture for another use.)
  • Yield: 6 servings.
Nutritional Facts: 1 burger equals 592 calories, 26 g fat (10 g saturated fat), 88 mg cholesterol, 1,199 mg sodium, 49 g carbohydrate, 5 g fiber, 32 g protein.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.