This burger is an adventurous blend of savory and sweet: breakfast sausage mixed with crumbled Fig Newtons, fresh chives and kale, peppered bacon, melted brie, slices of sweet red onion, and a sriracha-hoisin-mustard sauce that brings everything together. It’s bold, balanced, and cooked indoors—perfect when grilling isn’t an option.
I’m part of a monthly burger group organized by Kita Roberts where each member gets four secret ingredients to create a standout burger. For September the list was kale, chives, tamarind, and figs. Living in a small town meant I had to improvise: fresh figs were unavailable and the dried ones looked past their prime, so I used Fig Newtons as a flavorful binder instead. For tamarind I relied on Worcestershire sauce, which contains tamarind extract and adds the same tangy depth.
I chose mild breakfast sausage for its fat content and flavor, and mixed it with finely crumbled Fig Newtons, a splash of Worcestershire, snipped chives and a pinch of cayenne. The Fig Newtons act like a traditional binder while contributing a subtle sweetness that pairs beautifully with sausage. After a gentle, even mix, the mixture rests in the fridge to firm up before forming into four patties.
Because sausage patties are softer than beef, I recommend pan-frying over grilling. Heat a little vegetable or canola oil in a skillet until medium-hot, then brown the patties on both sides, turning a few times until cooked through. The pan delivers gorgeous caramelization and a crisp exterior, while keeping the inside juicy. In the last minute of cooking, top each patty with thin slices of brie and let them melt briefly—either in the pan with a lid on low or moved to a baking sheet to broil for a minute.
For the kale element, I sauté torn kale leaves with butter, a touch of Italian dressing (homemade preferred) for built-in flavor, minced garlic, and chopped peppered bacon. The dressing infuses the kale while the bacon adds a salty crunch—this makes a satisfying “salad” to pile on the buns.
The sauce is simple but essential: hoisin for sweetness and depth, yellow mustard for balance, and a little sriracha for background heat. Mix the three until smooth and keep a small jar in the fridge for future sandwiches—it’s versatile and delicious.
To assemble, toast buttered buns until golden. Pile the bottom bun with the kale-and-bacon mixture, top with the sausage patty crowned with melted brie, add paper-thin slices of sweet red onion, and spread the top bun with the hoisin-mustard-sriracha sauce. The result is a layered burger where every bite hits sweet, salty, creamy, and savory notes in harmony.
This Gettin’ Figgy With It Bacon, Brie & Kale Sausage Burger is the kind of specialty burger you won’t find at a drive-thru. It’s unique, memorable, and worth trying if you want to shake up your burger routine. Kale, chives, figs, and tamarind-inspired flavors never tasted better together.
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 the outsides of patties
- 2 Tbl. vegetable or canola oil for frying
- Slices of brie cheese, as desired
- Paper-thin slices red onion, as desired
- 4 hamburger buns, buttered and toasted on the insides
For Kale:
- 2 Tbl. butter
- 3 cups coarsely torn fresh kale leaves
- 2 Tbl. Zesty Italian salad dressing (homemade preferred)
- 1 clove garlic, finely minced
- 2 strips lean, thick-cut peppered bacon, cooked crisp and chopped
For Sauce:
- 1/4 cup hoisin sauce
- 1 tsp. yellow mustard
- 1 tsp. sriracha
Instructions
Mix the sauce ingredients in a small bowl until smooth, cover and set aside.
In a large bowl, crumble the sausage and the Fig Newtons together. Add the Worcestershire sauce, chives and cayenne. Mix gently with your hands until combined but not overworked. Cover and chill for one hour to firm the patties.
Form the mixture into four equal patties. Lightly pepper the tops and flip to pepper the other sides.
Heat the oil in a large frying pan over medium-low to medium heat. Cook the patties until browned and cooked through, turning several times for even color. During the last minute of cooking, add thin slices of brie so it can melt; alternatively, place the patties on a baking sheet and broil briefly to melt the cheese. Remove patties and keep warm.
Leave remaining fat in the pan and add the butter. When melted, add the torn kale, Italian dressing and minced garlic, and stir until the kale is tender. Stir in the chopped bacon, then remove from heat.
Butter the insides of the buns and toast under the broiler until golden. To assemble, pile the bottom bun with the kale-and-bacon mixture, place the sausage patty with melted brie on top, add paper-thin red onion, spread the top bun with the hoisin-mustard-sriracha sauce, and close the burger. Serve immediately and enjoy.