Divide your meat into 4 equal pieces. Form your burger patties by gently pressing meat together, building the sides of the burgers slightly larger so that there appears to be a slight divot in the center. (Note - this recipe will make four ⅓ pound burgers. Adjust based on preference). Set aside to rest briefly.

Preheat the grill to around Medium High (450-500 degrees Fahrenheit) while you prepare the arugula topping.

In a mason jar or bowl, combine lemon juice, olive oil, red onion, dijon, salt, and pepper. Shake or whisk to combine. In a separate bowl combine arugula and tomatoes. Leave separate for now.

When grill is ready, season burgers with salt and pepper. Place onto grill and close the grill. Let cook for about 4-ish minutes, then flip. Cook for another 2-3 minutes, then start checking internal temperature for doneness. For Medium, take off the grill when internal temperature reads 140-145 degrees Fahrenheit.

If you like your brioche buns slightly toasted, place these on the grill also for about 1-2 minutes (watch carefully so you don't burn!)

Toss the arugula salad just before assembling. Dress to taste (you may have some dressing leftover).

To assemble: Place burger patties onto the bun. Top the burgers by spreading with 1 ounce of goat cheese, and mound with a generous helping of arugula salad. Smear the top bun with about a tablespoon or so of fig preserves. Put it all together and enjoy!