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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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6/7/8 Layer Magic Bars

1 Feb

Seven-layer bars are not anything new or exciting, but I had been craving these “magic bars” for days. I have no idea why — I haven’t had a seven-layer bar in years. But I pulled out my bar pan, and two trips to the grocery store later (I forgot stuff), I set to work on the bars. This is a classic recipe and can be found anywhere online or even on the back of a can of sweetened condensed milk. I probably know this one of the top off my head now, it’s so easy.

Graham Cracker & Butter Mixture
Once it was completely mixed, I pressed a small amount into each  of the 12 cups of the bar pan, pressing flat to make a solid crumb layer along the bottom.

Graham Cracker Crumb Layer
Then I set about filling up the layers. What I like about using the bar pan is that you can change up the ingredients. Someone doesn’t like nuts? Leave out the nuts on one row. No coconut? Leave out the coconut. What I don’t like about using the bar pan is that it takes more time, it’s difficult to spread the layers evenly, and it can be hard to remove the bars too. So if you want to use a normal baking pan and cut them into squares, that’s cool too.

Bar Layers
I managed to pry out a few bars and keep them whole, and they look delicious. (All the bars that I broke I dumped into a bowl and I just eat them with a fork. Talk about guilty pleasure.)

Magic Bars
I picked out the three best-looking bars and packaged them in a gift bag with a ribbon. Adorbs!

Magic Bars Gift Bag

I consider these true seven-layer bars because they include seven layers: graham cracker crust, white chocolate chips, dark chocolate chips, butterscotch chips, walnuts, coconut, and sweetened condensed milk. Other recipes do not include the white chocolate chips, but still call it seven layers by counting the butter that’s mixed into the graham cracker crust as a layer. And I call b.s. on that.

Be careful not to add in too much sweetened condensed milk, which is really easy to do in the small bar cups. I definitely should have used a spoon to drop in a small amount rather than being impatient and trying to pour it in. Some of my bars ended up with WAY too much sweetened condensed milk — these looked funny, and they were the ones that wouldn’t come out of the pan in one piece. Check out this picture — the bars in the front of the shot are nearly overflowing with sweetened condensed milk. Too much!Too Much!And next time I’ll probably add in the coconut at the end, after I spoon in the sweetened condensed milk. The coconut got kind of mushed under the weight of the milk, and it looks better when the coconut is fluffier.

Enjoy!

6/7/8 Layer Magic Bars

1 1/2 cups of graham cracker crumbs
1/2 cup melted unsalted butter
3/4 cup butterscotch chips
3/4 cup dark chocolate chips
3/4 cup white chocolate chips
1 cup chopped walnuts
1 cup shredded coconut
1 can of sweetened condensed milk

Preheat the oven to 350 F.

Mix the graham cracker crumbs and butter together. Press into the bottom of a bar pan or a 9×9 baking dish.

Layer on the chips and nuts evenly. Pour in the sweetened condensed milk. Spread the coconut evenly over top.

Bake for about 18 minutes, or until the edges are golden brown.

Let cool completely, and then carefully cut into squares and remove from pan.