This burger is an unexpected, savory-sweet mashup: sausage, chives, kale, bacon, sweet red onion, melted brie, figs, and a sriracha-hoisin-mustard sauce. The combination creates deep umami and bright contrast — a truly memorable burger.
If you think grilling season is over, no problem — this burger cooks indoors and still develops amazing caramelization and flavor. I make these each month for a burger-challenge group; September’s ingredients were kale, chives, tamarind, and figs.
Shopping limitations sent me on a few creative substitutions. Fresh figs weren’t available, and the dried figs on the shelf looked past their prime. I used Fig Newtons crushed as a binder, which worked beautifully, and substituted Worcestershire sauce for tamarind since it contains tamarind extract in many brands.
I chose ground breakfast sausage instead of beef to match the sweet-savory profile. The sausage’s fat helps bind the patties with the crumbled Fig Newtons. I added snipped chives and a pinch of cayenne for a touch of heat.
After mixing the sausage, crumbled Fig Newtons, Worcestershire, chives, and cayenne, I chilled the mixture, formed it into four patties, and seasoned the tops with fresh cracked black pepper. Because sausage patties are softer than beef, I pan-fried them in a medium-hot skillet with a bit of oil. The results: crispy, deep golden exteriors and tender, juicy interiors.
When the patties were nearly done I topped them with thin slices of brie and either added the cheese in the pan during the final minute or placed the patties on a lined sheet to broil briefly for a quick melt.
For the kale, I sautéed torn leaves with butter, a splash of zesty Italian dressing (homemade if possible — it adds instant flavor), and a minced garlic clove. I finished the kale with chopped, crisp peppered bacon for texture and savory depth.
To assemble: butter and toast the buns, pile the bottoms with the kale-and-bacon sauté, add the sausage-brie patty, and finish with paper-thin slices of sweet red onion. Spread the tops with a simple sauce made from hoisin, a bit of yellow mustard, and sriracha for balanced sweetness, tang, and a hint of heat. This sauce ties the flavors together and is worth making a small jar of for future use.
The finished burger delivers layers of texture and flavor: the savory sausage, sweet fig notes, creamy brie, crisp bacon, bright kale, and the bold sauce. It’s far from a drive-thru sandwich — this is a special, restaurant-quality burger you’ll remember.
Gettin’ Figgy With It Bacon Brie and Kale Sausage Burger
Ingredients
For Burgers:
- 1 lb. ground breakfast sausage, mild or hot
- 8 Fig Newtons, finely crumbled by hand
- 1 Tbl. Worcestershire sauce
- 4–6 chives, finely snipped (about 1 Tbl.)
- 1/8 tsp. cayenne powder
- Fresh cracked black pepper, for patties
- 2 Tbl. vegetable or canola oil for frying
- Slices of brie cheese, as desired
- Paper-thin slices of red onion, as desired
- 4 hamburger buns, buttered and toasted
For Kale:
- 2 Tbl. butter
- 3 cups coarsely torn fresh kale leaves
- 2 Tbl. zesty Italian dressing
- 1 clove garlic, minced
- 2 strips peppered bacon, crisp-cooked and chopped
For Sauce:
- 1/4 cup hoisin sauce
- 1 tsp. yellow mustard
- 1 tsp. sriracha
Instructions
Mix hoisin, mustard, and sriracha in a small bowl, cover, and set aside.
In a large bowl, crumble the sausage and Fig Newtons together. Add Worcestershire, chives, and cayenne. Mix by hand until just combined, cover, and chill one hour.
Form the mixture into four patties. Season both sides with cracked black pepper.
Heat oil in a large frying pan over medium-high heat. Fry patties, turning several times, until browned and cooked through. Add brie during the last minute to melt, or transfer patties to a baking sheet and broil briefly to melt the cheese. Remove and keep warm.
Leave remaining fat in the pan, add butter, then the kale, Italian dressing, and garlic. Stir-fry until the kale is tender. Remove from heat and stir in chopped bacon.
Butter and toast the buns. On the bottom bun pile the kale-and-bacon mixture, top with the sausage-brie patty and red onion. Spread sauce on the top bun and close the burger. Serve immediately.