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I found my thrill on a Blueberry Hill Burger

Hi, I love competition cooking. I first came across Build a Better Burger last year when I was chosen to cook in the competition "Super Seafood Grill Off" where Jeffrey was one of the judges. I enjoyed meeting him and visiting the winery. This gave me a tast to enter your competion. I am extremly competitive so I could do nothing but think of how great it would be to compete in your competition. So I am submitting another hamburger recipe. Hoping that you will find one irresistable This hamburger is very tasty. The fresh herbs and blueberries blend well together making this a great burger. It is very unique. I am hoping you will find it appealing and want to give it a try. I am keeping my fingers crossed. I came across


Marinated Basil-Garlic Tomatoes
2 medium Vine Ripened Tomatoes sliced
6 tablespoons of fresh Basil coarsely chopped
5 cloves freshly minced Garlic
¾ cup of Olive Oil
3 tablespoons of Balsamic Vinegar
1 teaspoon of salt
½ teaspoon fresh ground black pepper
Roasted Bell Pepper Relish
6 Bell peppers (2 red, 2 yellow, 2 orange), large, julienne
4 ounces of Rice vinegar
4 ounces Sugar
2 tablespoons Olive Oil
½ to 1 teaspoon of Dry Italian Hot Pepper Flakes
1 ½ pounds ground chuck
½ pound of Bijou Sausage
1 ¼ cups of fresh Blueberries
1 ¼ cups oats
1 bunch fresh minced garlic
2 packages of dry Ranch Seasoning
2 finely grated Carrots
16 oz of Goat Cheese (garlic and herb flavor)
2 teaspoons Salt
6 buns or 3 small loaves of squaw bread also known as Boston Brown or Outback Steakhouse


Marinated Basil-Garlic Tomatoes Whisk together the garlic, vinegar and drizzle in the olive oil. Gently stir in sliced tomatoes and basil, season with salt and pepper set aside in refrigerator and let marinate for 2-3 hours Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high. Once grill is ready cut Bell Peppers in half and wipe with Olive Oil and place on grill until blistered. Remove and place in Ziploc bag for estimated 15 minutes this will create a steaming effect. When cooled they can be skinned and then cut Julienne. Add to sauce pan your vinegar and sugar and reduce till almost dry. Add pepper flakes and bell peppers and simmer until vegetables become limp but still textured. Take your ground chuck and bijou sausage that is ground together and add your blueberries, oats and garlic and carrots and salt and mix together while simmering your peppers. Take your hamburger mixture and form into six patties and place on grill. Cover and cook 5 minutes per side for medium or longer for more doneness. The last couple of minutes you want to take your squaw bread and lightly coat with your Tomato-Basil marinade and place on the outer edges of grill until lightly toasted. Assemble hamburgers as follows; whip your goat cheese until smooth then spread on top bun of Squaw bread, place hamburger on bottom bun and top with your Red Pepper Relish and Fresh Basil Tomatoes. Yield six servings


Give it a try, I am sure you will find it delightful. I will keep my fingers crossed Sincerely Terri