BLUEBERRY BLUE CHEESE BACON BURGER
Juicy grilled hamburgers are dressed with homemade basil aioli, arugula, blueberry barbecue sauce, crispy smoked bacon, and plenty of blue cheese crumbles for just the right combination of sweet and savory in this amazing gourmet burger.
Provided by Sheila Thigpen
Categories Beef
Time 35m
Number Of Ingredients 20
Steps:
- Coarsely chop enough fresh basil leaves to make 1/2 cup.
- Combine the chopped basil with the mayonnaise, olive oil, lemon juice, and minced garlic, stirring until smooth. Season with kosher salt to taste, then refrigerate until ready to use.
- In a small saucepan, bring the blueberries and other barbecue sauceingredients to a boil over medium high heat. Reduce the heat to low and simmer for 5 minutes, or until slightly thickened. Keep warm until ready to use.
- Lightly oil the grates of a gas grill and preheat to 450 degrees.
- Form the ground beef into 4 equal patties, being careful not to overly pack the meat together. Season both sides liberally with kosher salt and freshly ground black pepper.
- Cook the burgers over direct heat for 6 minutes, watching carefully for any flare ups.
- Flip the burgers and cook for 4 more minutes on the other side, or until done.
- Spread basil aioli on the cut side of each bun, both top and bottom pieces.
- Next, pile arugula on the bottom bun and top with a grilled burger.
- Spread a tablespoon or two of the blueberry barbecue sauce on the burger.
- Top with blue cheese crumbles, bacon, and the top bun. Serve immediately.
Nutrition Facts : ServingSize 1 g, Calories 784 kcal, Carbohydrate 51 g, Protein 45 g, Fat 44 g, SaturatedFat 15 g, TransFat 1 g, Cholesterol 130 mg, Sodium 1839 mg, Fiber 3 g, Sugar 21 g, UnsaturatedFat 25 g
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).
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