Cheeseburger With Grilled Onions and Fig Jam

Cheeseburger with grilled onions and fig jam.

This homemade cheeseburger is slathered with fig preserves and topped with grilled onions. A perfect mix for the sweet and savory lovers.

Cheeseburger With Grilled Onion and Fig Jam

Recipe by Dee


  • 1 burger bun, sliced in half

  • 6 oz. burger patty

  • 1/2 of a medium onion, cut into 1/4 inch slices

  • 1 slice sharp cheddar cheese

  • Fig Jam

  • Kosher salt

  • Neutral oil like grapeseed or canola


  • Place a 10 inch cast iron skillet over medium heat for 4 minutes, then add enough oil to coat the bottom of the pan.
  • Sprinkle one side of the burger patty with salt, then carefully place the burger on the hot skillet, salted side down. Sprinkle salt on the top side of the burger and cook for 5 minutes. Flip the burger and place a hamburger press or small skillet on top of the burger. Cook for another 5 minutes (*see note). Remove the press, top the burger with the cheese, and let it melt for about 1 minute. Remove the burger from the pan.
  • While the burger is cooking, add the sliced onion to the skillet and cook on one side without stirring for 3 to 5 minutes or until browned to your liking. Flip and cook without stirring for another 3 to 5 minutes. Remove the onions from the pan.
  • Add a little more oil to the pan if necessary, and add the buns sliced sides down. Toast until golden brown, then remove from the pan.
  • Spread some fig jam on the bottom bun, then add the burger with the cheese, and then the grilled onions. Top the burger with the top bun and enjoy!


  • You can replace the yellow onion with sweet onion if you prefer.
  • If you’re feeling fancy, swap out the cheddar cheese for brie or camembert. Or you can keep it simple and use low-moisture mozzarella or Swiss cheese.
  • The amount of time it takes for your burger to be done depends on the thickness of the patty. The thicker the patty, the longer it takes. The burgers I used were about one half of an inch thick and took 5 minutes on each side for them to cook to medium doneness. I highly recommend buying a digital meat thermometer to be sure they are done to your liking.
    • Medium-rare: 130-135 Fahrenheit or 54-57 Celsius
    • Medium: 140-145 Fahrenheit or 60-63 Celsius
    • Medium-well: 150-155 Fahrenheit or 65- 68 Celsius
    • Well done: 160 Fahrenheit or 71 Celsius
  • I like to use a press after flipping the burgers because it began to poof up in the center. I got my 8 ounce burger presses from The Chef’s Press (not an affiliate), but you can use a small skillet or some other type of weight.
  • You can use the extra fig jam in oatmeal or yogurt, or you can use it as a topping for pancakes or waffles.
Cheeseburger with grilled onions and fig jam.

Ramblings: Sweet and Savory

Back when I was in middle school, I would go early in the morning to help the orchestra sell pencils, erasers, and other school things before class to help raise funds.

We would set up the canteen and then head to the cafeteria to grab breakfast before the first of the busses arrived.

The options were usually limited, typically some kind of breakfast biscuit, and I remember some kids would grab strawberry jam and add it to their sausage biscuits.

Not plain biscuits, sausage biscuits.

It was weird.

I never said anything about it though. I was taught from a young age that it is rude to “ew” other people’s food, but the idea of mixing savory and sweet in that way seemed odd.

And then, one day, I tried it, and I was shocked, floored, flabbergasted, hooked!!

And by hooked, I mean mildly obsessed, and by mildly obsessed, I mean I may have gone a little overboard in my jam adding spree.

But now I am older with slightly more control, which is why only two of the four upcoming cheeseburger recipes will have jam.

I know, I know, so much self-control. 

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