Ciao! Aug/Sept 2016 Digital Issue | Page 17

inthekitchen
Blueberry Yum Yum
Bursts of fruity sweetness and
tangy goat cheese give this burger a
complex flavour profile.

INGREDIENTS
Balsamic Onions

1 cup balsamic vinegar
pinch pepper, ground
pinch sea salt
1/2 - 1 large red onion
oil

Herb Mayo

2 tsp tarragon, finely ground
1 pinch pepper, ground
1 pinch sea salt
1 cup light mayo
1 Tbsp grainy Dijon Mustard

Blueberry Barbeque Sauce

2 cups water
3 cups onion, roughly 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
1/2 cup cold water

Burger

4 burger buns
4 beef patties
3/4 cup goat cheese
1 cup mixed greens
1 tomato, sliced

METHOD
Balsamic Onions

1. Peel and core onions and slice.
2. In a pot, caramelize the onions
with a minimal amount of oil.
3. Mix vinegar, pepper, and salt to
make a brine. Add enough brine to
cover onions and simmer over low
heat for 10 minutes.
4. Let cool to room temperature.
Cover and refrigerate.

Herb Mayo

1. Mix all ingredients together.

Blueberry Barbeque Sauce

1. Sauté onions in a pot.
2. Add in tomato paste, bay leaves,
liquid smoke, pepper and salt, and
half of the blueberries. Simmer over
low heat until reduced to a salsalike consistency. Remove bay leaves.
3. Combine corn starch and water to
make a slurry. Add to pot in a steady
stream, whisking constantly.
4. Simmer over low heat about 10
minutes, until sauce has thickened.
5. Let sauce cool, then blend in food
processor. Mix in remaining berries.

Burger

1. Grill beef patties and toast buns.
2. Spread buns with mayo. Top with
goat cheese, beef patty, blueberry
sauce, tomato, greens, and top bun.

Yield 4 servings

ciao! / aug/sep / two thousand sixteen

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