Blueberry Beef Burgers Recipes

BEEF, BLUEBERRY & FLAX BURGERS

Steps:

• Combine blueberries, mustard, vinegar, 1/2 teaspoon garlic and Worcestershire in food processor bowl. Pulse on and off until slightly chunky; reserve 1/2 cup of blueberry mixture for topping. Combine remaining blueberry mixture, ground beef, remaining 2 teaspoons garlic, flax, salt and pepper in medium bowl, mixing lightly but thoroughly. Lightly shape into four 1/2-inch thick patties.
• Heat large nonstick skillet over medium heat until hot. Place patties in skillet; cook 10 to 12 minutes or until instant-read thermometer inserted horizontally into center registers 160°F, turning occasionally.
• Serve burgers on a bed of mixed greens; top with reserved blueberry sauce and cheese.

JAN'S BLUEBERRY AND FLAX BURGERS (PALEO)

Steps:

• Place blueberries in a food processor; pulse until finely chopped but not pureed. Mix blueberries, ground beef, flax meal, salt, and pepper together in a bowl; form into 12 burger patties. Freeze until patties are firm, about 10 minutes.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Cook burgers on preheated grill until no longer pink in the center and the juices run clear, 3 to 5 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

BLUEBERRY-BEEF BURGERS

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.

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).

CLASSIC HAMBURGER

Steps:

• Preheat grill to medium-high (or see Stovetop Variation).
• Combine onion, oil and 1 tablespoon ketchup in a medium saucepan. Cover and cook over medium-high heat, stirring often, until the onion is softened, 5 to 7 minutes. Reduce heat to medium-low, uncover and cook, stirring occasionally, until very soft, 5 to 8 minutes more. Transfer to a medium bowl and let cool for a few minutes.
• Meanwhile, combine the remaining 1 tablespoon ketchup, mayonnaise, relish and vinegar in a small bowl. Set aside.
• Add beef, Worcestershire (or steak sauce) and pepper to the onion and gently combine without overmixing. Form into 4 patties, about 3/4 inch thick.
• Oil the grill rack (see Tip). Grill the burgers, turning once, until an instant-read thermometer inserted in the center registers 165 degrees F, 4 to 5 minutes per side.
• Assemble the burgers on toasted buns with the ketchup-mayonnaise sauce, tomato slices and lettuce.

BLUEBERRY BURGER

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.

BLUE CHEESE BURGERS

Steps:

• In a large bowl, mix the ground beef, blue cheese, chives, hot pepper sauce, Worcestershire sauce, black pepper, salt, and mustard. Cover, and refrigerate for 2 hours.
• Preheat grill for high heat. Gently form the burger mixture into about 12 patties.
• Oil the grill grate. Grill patties 5 minutes per side, or until well done. Serve on rolls.