Recipe: Delicious juicy grilled blueberry burgers
The juiciness in the recipe is not from the beefy fat, butter and heavy cream but from anti-oxidant rich blueberries. Was it good? Yes. It was good, and the berries did lend a fresh, juicy bite. According to my husband: “This burger’s delicious. Think of your heart; think of your arteries! I’d prefer not having heavy cream and fatty mystery meat in my burgers.”
Yield: 3-4 burgers (depending on burger size)
Prep Time: 5 minutes
Grill Time:8-12 minutes
- 2 teaspoons finely minced shallot or onion
- 1 pound of your favorite grind
- 1/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground pepper
- 1/3 cup chopped blueberries
- 3-4 artisan hamburger buns or
- ciabatta bread, sliced horizontally if whole*
- 3 tablespoons Dijon mustard
- 3 tablespoons Hellman’s mayonnaise
- Romaine or other leaf lettuce
- Sliced tomatoes
*If using a lean grind (anything higher than 80 percent lean) in the following recipe, I’d recommend purchasing a freshly baked ciabatta bun. It’s out of the oven flavor has a wonderful “chew” and absorbs juices- the perfect housing for this scrumptious, if slightly messy, burger. The berry juices would saturate a fluffy, light pillow type of bun.
1. Prepare gas or charcoal grill to medium-high heat .
2. Combine shallot or onion, grind, salt, pepper and blueberries. Form into 3-4 patties.
3. Oil grill grates and carefully place burgers on your grates. If using a lean grind, handle with care: These burgers are a bit more fragile than their fatty brothers!
4. Grill 3-5 minutes on each side, or until desired doneness. (For lean grinds, cooking to well-done is not recommended.) Meanwhile combine the Dijon and mayonnaise.
5. Spread the Dijon-mayo on the cut side of each bun half. Arrange lettuce and tomatoes on buns and tuck burgers in-between.
This recipe was written by Peggy Lampman and originally posted on AnnArbor.com on May 26, 2011.