In a large saucepan, bring red wine and onion to a boil; cook until liquid is reduced to 2 tablespoons, about 20 minutes. Set aside to cool.
In another large saucepan, bring figs and white wine to a boil. Reduce heat; simmer, uncovered, for 20 minutes or until figs are plumped and tender. Cool slightly. Transfer to a food processor; cover and process until blended. Stir in walnuts.
In a large bowl, combine the bread crumbs, sage, salt, pepper and red wine mixture. Crumble pork over mixture and mix well. Shape into six patties.
Grill burgers, covered, over medium heat or broil 4 in. from heat for 4-5 minutes on each side or until a thermometer reads 160°. Top with Gorgonzola cheese; cover and grill 1-2 minutes longer or until cheese is melted.
Grill rolls, cut side down, on medium heat for 30-60 seconds or until toasted. Spread each roll with 1 tablespoon fig mixture; top with a burger and arugula. (Save remaining fig mixture for another use.)