BLUEBERRY BACON BLUE CHEESE BURGER AU POIVRE
Steps:
- Divide the beef into 6 loosely packed 1/2-inch-thick patties about 4 1/2 inches in diameter. Set aside.
- Combine the blueberries, sugar, lemon juice and a pinch of salt in a medium saucepan. Bring to a boil over high heat. In the meantime, stir together the cornstarch and water in a medium bowl. When the blueberry mixture comes to a boil, slowly drizzle in the cornstarch slurry and cook until the blueberry mixture slightly thickens to the consistency of pancake syrup. Set aside to cool to room temperature.
- Place the coarse pepper on a rimmed baking sheet. Sprinkle the burger patties liberally with salt and place one by one in the coarse pepper to coat generously, pushing firmly on each side.
- Cook the burgers in a hot cast-iron pan with a little oil to get them started. Cook 4 minutes on one side, and then flip and cook 3 minutes on the other side to medium-rare. Remove to a warm plate covered with foil to rest while cooking the remaining burgers.
- Meanwhile, cut and toast the buns cut-side down in a separate pan with a touch of oil for extra crunch. Spread the toasted buns liberally with the basil aioli. Place a burger on the bottom bun, followed by some blue cheese, a few spoonfuls of blueberry sauce, 2 slices bacon, a slice of red onion and a big pinch of arugula. Repeat with the remaining burgers.
- Blend the basil, lemon juice, garlic and oil to make a smooth puree in a blender. Mix it with your favorite mayonnaise (2 parts mayonnaise to 1 part basil puree).
BLUEBERRY BURGER
This is a quote from the washingtonpost.com - "Blueberries add cancer-fighting antioxidants to the patties and may slightly reduce the fat content of burgers. They also help make burgers that are made from drier, leaner ground beef, chicken or turkey into a juicier product." When making this burger you can use fresh blueberries. Omit the freeze-dried and wait until you finish with step #3. Then add the blueberries folding in gently, being careful not to mash or break. The burger really looks good when you use the fresh berries. You can also add 1/8 tsp. chili powder, 1/2 teaspoon hamburger seasoning, a pinch of cayenne 1/2 Tablespoon minced onion, 1/2 Tablespoon parsley. If you add these things add 1/8 of a cup of milk. Otherwise just use the simple recipe below.
Provided by Chef Mommie
Categories Lunch/Snacks
Time 15m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Place the freeze dried blueberries in the bowl of a food processor and pulse until powdered.
- In a large bowl, combine the blueberries with the beef, salt and several turns of the pepper mill.
- With your hands or a wooden spoon, mix the beef until all the ingredients are evenly incorporated.
- Form into 4 burgers. Pan-fry or grill according to taste. Do not flatten while cooking and only flip once.
- Add the cheese (if using) about 2 minutes before the end of the cook time.
- Place the burgers on buns and serve with ketchup, chili sauce, or your favorite toppings.
- Makes 4 burgers.
Nutrition Facts : Calories 243.8, Fat 17, SaturatedFat 6.7, Cholesterol 77.1, Sodium 365.5, Protein 21.1
BLUEBERRY-BEEF BURGERS
Make and share this Blueberry-Beef Burgers recipe from Food.com.
Provided by ratherbeswimmin
Categories Meat
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Place bread in a food processor and pulse into fine crumbs; transfer to a big bowl.
- Add blueberries, vinegar, mustard, Worcestershire sauce, garlic, salt and pepper to the food processor; process until pureed.
- Scrape into the bowl with the breadcrumbs.
- Add the ground beef and mix well with a potato masher.
- Divide the mixture into four equal portions; form into 1/2-inch thick patties, about 4 inches in diameter.
- Preheat broiler or heat an indoor or outdoor grill to med-high (if using broiler, coat a broiler pan with cooking spray; if using a grill, oil the grill rack).
- Cook patties until browned and no longer pink in the center, 4-5 minutes per side.
- An instant-read thermometer inserted in the center should read 160°.
- Serve immediately with or without rolls and toppings.
Nutrition Facts : Calories 211.5, Fat 8.9, SaturatedFat 3.5, Cholesterol 55.3, Sodium 327.1, Carbohydrate 12.4, Fiber 0.8, Sugar 2.4, Protein 19.2
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