Recipe courtesy of Scolari's Good Eats
Blueberry Bacon Blue Cheese Burger au Poivre
- Level: Intermediate
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 991
- Total Fat
- 53
- Saturated Fat
- 16
- Carbohydrates
- 83
- Dietary Fiber
- 13
- Sugar
- 30
- Protein
- 56
- Cholesterol
- 141
- Sodium
- 1149
- Total: 50 min
- Active: 50 min
Ingredients
2 pounds ground chuck
2 pints fresh blueberries
1/2 cup sugar
1/3 cup lemon juice
Kosher salt
2 tablespoons cornstarch
1/2 cup water
2 cups coarsely ground black pepper (butcher's grind)
Canola oil
6 challah or brioche burger buns
1 cup Basil Aioli, recipe follows
8 ounces crumbled blue cheese
12 slices thick-cut cooked bacon
Arugula and sliced red onion, for serving
Basil Aioli:
2 bunches basil
1/4 cup fresh lemon juice
4 cloves of garlic
1/2 cup of canola oil, or a blend of canola and olive oil
Mayonnaise, as needed
Directions
- 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.
Basil Aioli:
- 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).