Name: Bistro Burgers with Pâté, Figs, and Watercress
Total time: 45 min
Ingredients: 8 ounces figs , stemmed and sliced thin; 1 small shallot , halved and sliced thin; 2 teaspoons balsamic vinegar; 1 teaspoon honey; 1 recipe recipe (see note) or 1¾ pounds 85 percent lean ground beef; ½ teaspoon table salt; ¼ teaspoon pepper; 1 teaspoon vegetable oil; 6 ounces chicken or duck liver pâté; 4 hamburger buns , toasted if desired; 2 ounces (2 cups) watercress

Why This Recipe Works

Pâté—a spread more often found on menus of ritzy restaurants than atop a burger—is a rich, umami-dense paste generally made from duck or chicken liver. The beauty of pâté is that it adds intensely rich flavor but requires no prep beyond spreading a thick layer on the bun. The combined richness of the pâté and burger was a bit much on its own, so we knew we needed some fresh, bright ingredients for balance. We created a quick salad by tossing figs with honey to bring out their natural sweetness, balsamic for sweet tang, and shallot for a sharp counterpoint. Watercress, which needed no embellishment, lent texture and a pleasant vegetal flavor.

Before You Begin

We prefer to use either our Grind-Your-Own Sirloin Burger Blend or our Grind-Your-Own Ultimate Burger Blend here; however, you can substitute 1¾ pounds of 85 percent lean ground beef if desired. You can find pâté in the gourmet cheese section of most well-stocked supermarkets. Be sure to use a smooth-textured pâté, not a coarse country pâté. If food safety is your primary concern, you may want to cook your burger to a higher internal temperature. To learn more, check out this guide.

Instructions

Adjust oven rack to middle position and heat oven to 300 degrees. Combine figs, shallot, vinegar, and honey in bowl; set aside for serving.

Divide burger blend into 4 lightly packed balls, then gently flatten into ¾‑inch-thick patties. Using your fingertips, press center of each patty down until about ½ inch thick, creating slight divot.

Season patties with salt and pepper. Heat oil in 12‑inch skillet over high heat until just smoking. Using spatula, transfer patties to skillet, divot side up, and cook until well browned on first side, 2 to 4 minutes. Gently flip patties and continue to cook until well browned on second side, 2 to 4 minutes. Transfer patties to rimmed baking sheet, divot side down, and bake until bur-gers register 120 to 125 degrees (for medium-rare) or 130 to 135 degrees (for medium), 3 to 8 minutes. Transfer burgers to platter and let rest for 5 minutes.

Spread pâté evenly over bun tops. Serve burgers on buns, topped with fig mixture and watercress.