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Burgers with Port, Fig Chutney and Goat Cheese

One taste of this locally grown Blackwater Beef and you will be reminded of how beef used to taste. So full of flavor and juicy with just the right amount of fat. You can find Blackwater Beef at the Middleburg Farmers Market or order online from their website below. At $6 a pound, or $2 a burger, it’s a summer habit I’m keeping. These add ons push it over the top - Fig Chutney from Virginia Chutney, and Fresh Goat Cheese from Georges Mill Cheese, all on a soft roll from The Upper Crust Bakery, pure local heaven.

Makes 6 burgers

2 pounds ground chuck

3 tablespoons Ruby Port

3 tablespoon Fig Chutney

6 ounces fresh goat cheese

6 soft rolls

salt and pepper to taste

Garden lettuce and tomato slices to serve

  • Divide each pound of beef into 3 patties, being very careful not to over handle the beef

  • Salt and pepper the burgers

  • Heat the grill to medium high heat

  • Place the burger on the grill and grill the first side for about 3-4 minutes

  • Flip and pour about ½ a tablespoon of ruby port on each burger, then the goat cheese, then drizzle the chutney, cover the grill and cook until medium rare, and the goat cheese melts a bit, about 2-3 more minutes. Let the burgers rest for about 5 minutes before serving

  • To serve - On a soft Upper Crust bun, start with a slab of tomato, the burger and top with garden lettuce, add more fig chutney if desired.


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