Blueberry Burgers with Nectarine Salsa

3 Jul

Sounds weird, huh? I thought so. And honestly, they’ve got blueberries in them — of course they taste a little weird. But weird isn’t always bad. Weird can be good. Like keytars. And blueberry burgers. These don’t taste like normal burgers, but they do taste good. I prepared them two ways, so you can take your pick. There’s 3 different recipes in this 1 post — get excited.

 

Blueberry Quinoa Burgers

Quinoa (pronounced keen-wah) is actually a seed, but it’s used more like a grain. It’s also super duper healthy, so hipsters love the stuff. It’s a complete protein source, which is unusual for plants, so it’s a great staple in a vegetarian diet. It’s also high in fiber and amino acids. You cook is basically like rice, and it reminds me a lot of couscous.

I thought a veggie burger would be great with blueberries, and I decided to use quinoa to give it that extra protein that is sometimes lacking in vegetarian meals. I started the burgers by cooking the quinoa: I boiled 3/4 cup water and then added 1/2 cup quinoa. I cooked it until the water was absorbed, about 12-14 minutes, and set it aside.

Quinoa

I set up my food processor and added in the burger ingredients: 1 can great northern beans (drained and rinsed), 1/3 cup panko breadcrumbs (if you use regular breadcrumbs instead, use about 1/4 cup), 1 egg, 1/3 cup fresh blueberries, 1 T apple cider vinegar, 1 tsp dijon mustard, 1 tsp oyster sauce, 2 cloves minced garlic, a dash of salt, and a  dash of pepper

Quinoa Burger IngredientsI pulsed everything until it was combined but still a little chunky. I divided the mixture into four and formed four patties. They were a little soft and mushy, so I put them on a parchment-lined cookie sheet and refrigerated them until I was ready to cook them. (At this point, I prepared the other burgers, but I’ll continue with this recipe for the sake of clarity.)

Quinoa Patty

In a large skillet, I heated some olive oil over medium heat. I cooked the blueberry quinoa burgers until browned, about 8-10 minutes per side.

You can dress up your burger however you like, but I added spinach and mozarella to my burger and served it with a side of chips.

Blueberry Quinoa Burger

 

Blueberry Burger

I wiped out my food processor and started over with the meat burgers. I put two slices of bread in the food processor, processed it to crumbs, and set that aside.

Next, I put the ingredients in the food processor: 1/3 cup fresh blueberries, 1 T apple cider vinegar, 1 tsp Dijon mustard,  1 tsp oyster sauce, 2 cloves minced garlic, a dash of salt, and a dash of pepper. I processed it until it was pureed and then dumped it all into the bowl with the breadcrumbs. I added 1/2 pound ground meat (I used turkey, but you could use beef or whatever you prefer) and mixed everything together. I didn’t have a potato masher, so I used the mixing attachment from my hand mixer. 

Turkey Burger IngredientsOnce it was all mixed up, I divided it into 4 portions and shaped them into patties. I sent the BF out to the electric grill with them, and he grilled them over medium-low heat until done, about 7-8 minutes per side.

Meat Patty

Again, you can dress up your burgers however you like. I added a scoop of nectarine salsa on this one and served it with tortilla chips and more salsa.

Blueberry Burger with Nectarine Salsa

 

Nectarine Salsa

Honestly, this may have been the best part of the entire meal. I thought it was so good. If peaches are in better shape when you go to the store, by all means, use them instead. I went with nectarines because they were a little more ripe.

First I chopped everything up — not too finely since they go for a stint in the food processor, but just enough for the processor to find them manageable. I used 2 ripe (but firm) nectarines with the skin on, 1 shallot,  and 1 jalapeno (I threw out the stems, seeds, and ribs, which are the spiciest parts).

After I got those chopped up and put in the food processor, I added in the juice of half a lemon, 1 T grated ginger, 1 tsp sugar, a dash of salt, and a dash of pepper. I pulsed it just a couple times to get most of the pieces small, but not liquified. It’s salsa, not soup.

Nectarine Salsa

This was great on a blueberry burger — it really made the whole thing nice and sweet an fruity. It was also good with tortilla chips, both that night and the next day — it didn’t last any longer than that.

 

Notes:

  • If you make the salsa, I suggest doing that first so that the flavors have time to sit and meld while you make the rest of the meal.
  • Feel free to flavor your burgers however you like. You can always substitute other flavors and sauces to get the right burger consistency with a different flavor.
  • These would be so fun to serve with a toppings bar that guests can use to dress their burger themselves. Maybe a red, white, and blue summer cookout?
  • Both of these burgers made great leftovers. The next day, I had the turkey burger with more nectarine salsa, and the day after that, I had the quinoa burger with pita and Greek yogurt.
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2 Responses to “Blueberry Burgers with Nectarine Salsa”

Trackbacks/Pingbacks

  1. Seasonal Ingredient: Blueberries (mid May – mid July) | Confections of a Bake-aholic - July 3, 2011

    […] Blueberry Burgers This entry was posted in Seasonal Ingredient / Local Produce and tagged berries, blueberry, burger, cobbler, cupcakes, dessert, Fruit, North Carolina, Willy Wonka & the Chocolate Factory. Bookmark the permalink. ← Chocolate Chip Zucchini Bread Filet Mignon with Port-Strawberry Reduction → LikeBe the first to like this post. […]

  2. Seasonal Ingredient: Blueberries (mid May – mid July) « Wine & Plum - January 20, 2012

    […] Blueberry Burgers Like this:LikeBe the first to like this post. […]

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