Preheat the oven to 450°F. Wash and dry the fresh produce. Line a sheet pan with foil. Peel the carrots; halve crosswise, then quarter lengthwise. Place on the sheet pan. Drizzle with olive oil; season with salt, pepper, and the spice blend. Toss to coat; arrange in an even layer. Roast 17 to 21 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

Meanwhile, halve, peel, and thinly slice the onion(s). In a bowl, whisk together the fig spread, vinegar, and 1 tablespoon of water (or 2 tablespoons for 4 servings).

In a medium nonstick pan (or large for 4 servings), heat a drizzle of olive oil on medium-high until hot. Add the sliced onion(s); season with salt and pepper. Cook, stirring occasionally, 8 to 10 minutes, or until lightly browned and softened. Add the vinegar-fig mixture (carefully, as the liquid may splatter). Cook, stirring frequently, 30 seconds to 1 minute, or until combined. Turn off the heat. Taste, then season with salt and pepper if desired. Transfer to a bowl; cover with foil to keep warm. Rinse and wipe out the pan.

Place the beef in a bowl; season with salt and pepper. Gently mix to incorporate. Form the mixture into 2 patties (or 4 patties for 4 servings) about ½-inch thick. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the patties. Cook 4 to 5 minutes per side (flipping carefully, as the oil may splatter), or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate. Carefully drain off and discard any excess oil.

The USDA recommends a minimum safe cooking temperature of 160°F for beef.

Working in batches if necessary, add the buns, cut side down, to the pan of reserved fond. Toast on medium-high 30 seconds to 1 minute, or until lightly browned. Transfer to a work surface. Assemble the burgers using the toasted buns, dijonnaise, cooked patties, goat cheese (crumbling before adding), and glazed onion(s). Serve the burgers with the roasted carrots on the side. Enjoy!