by Cat, July 19, 2014 (Photo, right, from Wikimedia Commons)
I first had a version of this recipe at a lunch sandwich shop near my office in Portland. The owners made burgers outside on a grill during the summer months, flavoring the ground beef with a mixture of blueberries or prunes, and a vinaigrette flavored with Middle Eastern spices (the owners were Lebanese).
This recipe is adapted from Eating Well magazine (1).
- 2 slices rusk or dried whole wheat rustic bread with crusts removed (ground to crumbs), OR 2 Tbsp bulgur
- ⅓ cup fresh or frozen and thawed blueberries
- 1 Tbsp balsamic vinegar
- 2 tsp prepared Dijon mustard
- 1 tsp Worcestershire sauce
- 2 cloves garlic, minced
- ¼ tsp unrefined sea salt, or to taste
- Freshly ground pepper, to taste
- ¾ lb ground beef or buffalo
- Grind bread to crumbs; or cover bulgur with cold filtered water in a bowl and let rest for 30 minutes then drain.
- Mince garlic and press to a paste with the salt, using side of knife blade
- Puree blueberries, vinegar, mustard, Worcestershire, garlic, salt and pepper in blender or food processor.
- Break up the meat in a bowl; add breadcrumbs or drained bulgur and pureed mixture. Mix well with hands or potato masher until well mixed.
- Divide into 4 portions, flattening to about ½” thick and 4″ in diameter.
- Cook on a grill heated to medium-high. Or coat a broiler pan with oil, then cook burgers in your broiler, to medium-rare. NOTE: Use only meat from farmer/rancher whose methods you trust.
- Eating Well (eatingwell.com/recipes/blueberry_beef_burgers.html)