Blueberry Bacon Blue Cheese Burger au Poivre

2017-01-30
  • Yield : 6 servings
  • Cook Time : 50m
  • Ready In : 50m
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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

Method

Step 1

Divide the beef into 6 loosely packed 1/2-inch-thick patties about 4 1/2 inches in diameter. Set aside.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

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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