Fig Syrup and whiskey caramelized onions bring the sweet and jerky spiked goat cheese brings the umami twang to this juicy spiced patty. Burger heaven.


  • 1 lb. fresh ground chuck or ground beef
  • 1 tsp salt
  • 1/2 tablespoon Savage Jerky Co. Spice
  • 1/2 tablespoon Seed Ranch "Everything But The Dumpling" Hot Sauce
  • 1 oz. chopped Savage Jerky Co. Rosemary Garlic Beef Jerky
  • 4 tablespoons Goat Cheese
  • 1 Onion, sliced thin
  • 3 tablespoons Liber & Co. Caramelized Fig Syrup
  • 1/2 oz. whiskey
  • 2 tablespoons Butter
  • 1 cup Arugula (tossed in a touch of evoo, lemon and salt if you like)
  • hamburger buns (we like potato rolls)


  1. Sweat the onions in the butter until softened, add fig syrup and whiskey and cook down stirring every couple minutes until nicely caramelized.
  2. Combine chuck with salt, savage spice, Seed Ranch sauce and form into 3 patties, season the outside with a bit more salt.
  3. Heat vegetable oil in a cast iron skillet (let it get hot), add patties. Brown patties in oil about 4-5 minutes, then flip and cook until the meat is cooked through, about 5 minutes longer, remember to baste in juices with a spoon while cooking.
  4. Combine goat cheese and chopped jerky (you can loosen with a bit of olive oil if you need).
  5. Toast the bun and smear with top with goat cheese and bottom with caramelized onions.
  6. Layer patty on the onions, top with some arugula and top with goat cheese smeared bun.

Pro Tip: Bring the patties up to room temp for quicker and more even cooking.


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