| Level: | Intermediate |
| Total: | 50 min |
| Active: | 50 min |
| Yield: | 6 servings |
| Level: | Intermediate |
| Total: | 50 min |
| Active: | 50 min |
| Yield: | 6 servings |
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
- 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
Instructions
- 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).
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 991 |
| Total Fat | 53 g |
| Saturated Fat | 16 g |
| Carbohydrates | 83 g |
| Dietary Fiber | 13 g |
| Sugar | 30 g |
| Protein | 56 g |
| Cholesterol | 141 mg |
| Sodium | 1149 mg |
| Serving Size | 1 of 6 servings |
| Calories | 991 |
| Total Fat | 53 g |
| Saturated Fat | 16 g |
| Carbohydrates | 83 g |
| Dietary Fiber | 13 g |
| Sugar | 30 g |
| Protein | 56 g |
| Cholesterol | 141 mg |
| Sodium | 1149 mg |
Reviews
It was amazing even if I did forget to cook the bacon it was better than any burger I’ve had in a restaurant
best burger I ever ate
amazing!
We have made this recipe 3x. It is delicious! The blueberry compote recipe makes more than you need, but it is good on toast for breakfast. I highly recommend it!
Phenomenal! Deep flavor and incredibly balanced. Best Burger Anyone at my table has ever eaten.