Since 2003, August has been National Blueberry Month in Canada and for good reason. Canada is the third-largest producer of blueberries in the world, behind the U.S. and Chile., and blueberries are Canada’s most exported fruit.
To celebrate all things blueberry, we’ve teamed up with The Forks — Winnipeg’s must-see culinary and recreational hotspot — and its resident burger specialists, Nuburger, for a unique take on blueberry’s sweetness: the Blueberry Yum Yum Burger.
“As a kid I loved going blueberry picking with my family at our cabin in Victoria Beach, Manitoba,” says Nuburger co-founder Marc Priestley. “Every year, my grandmother made blueberry pie which was my favourite recipe of hers and the inspiration for our homemade blueberry barbecue sauce which we use to make the Blueberry Yum Yum.”
Enjoy!
Angus burger patty
1 1/2 pounds Angus lean ground beef
Pinch of ground pepper
Pinch of salt
1 1/2 tbsp canola oil
Blueberry barbecue sauce
2 cups water
3 cups red onion, chopped
1/4 cup tomato paste
1 cup blueberries
1 1/2 bay leaves
3/4 tsp liquid smoke
2 tsp black pepper
2 1/2 tsp salt
1/2 cup cornstarch
Balsamic onions
1 large red onion, sliced
1 cup balsamic vinegar
Pinch of ground pepper
Pinch of sea salt
Herb mayo
2 tsp tarragon, finely ground
Pinch of ground pepper
Pinch of sea salt
1 cup light mayo
1 tbsp grainy Dijon mustard
Directions
Divide beef into six portions and shape loosely into a 3/4-inch thick burger. make a deep depression in the centre with your thumb. Season both sides of each burger with salt and pepper. Heat grill to high. Brush burgers with oil. Grill the burgers until golden brown and slightly charred on the second side, 4 minutes for medium rare or cooked to desired degree of doneness.
For the sauce, saute onions in a pot. Add in tomato paste, bay leaves, liquid smoke, pepper and salt, and half of the blueberries. Simmer over low heat until reduced to a salsa-like consistency. Remove bay leaves. Combine cornstarch and water to make a slurry. Add to pot in a steady stream, whisking constantly. Simmer over low heat, about 10 minutes, until sauce has thickened. Let sauce cool, then blend in food processor. Mix in remaining berries.
For the onions, in a pot, sweat the onions in a small amount of water. Mix vinegar, pepper and salt to make a brine. Add enough brine to cover onions. Simmer over low heat for 10 minutes. Cool to room temperature. Cover and refrigerate until use.
For the mayo, mix all ingredients and refrigerate until use.
To assemble, place the burger on a ciabatta bun and top with blueberry barbecue sauce, balsamic onions, slice of tomato, goat cheese, leafy greens and finish off with mayo.
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