This post is sponsored by Laura’s Lean Beef, thank you so much for supporting the brands that I love!
Annnd I’ve brought you yet another burger…..
I imagine you aren’t putting up any sort of fuss, because if echo my food habits at all (which I’m assuming you are since you’re here) you could devour a burger any day, any time and be totally content.
While some days I crave a classic burger with gooey American cheese, lettuce, tomato, just a smidge of ketchup and mayo (ALWAYS mayo), I’m the kind of person who loves change when it comes to food. It’s pretty rare for us to eat the same thing twice within a six-month period, so I love to gussy up our burgers with unique in-season ingredients instead of going the classic route every time.
After a super successful trip to the berry patch a few weeks back, we had a surplus of blueberries we couldn’t utilize fast enough. When I realized they were pretty much on their last leg and needed to be used up ASAP, I immediately thought about using them for an impromptu burger grill session.
I seasoned the burger meat simply with plenty of salt, a little bit of diced onion, garlic and worcestershire sauce, threw them on the grill and when they were just shy of medium, threw a little bit of low-fat mozzarella cheese on top to melt into a gooey oblivion.
While the burgers were cooking, I whipped up a quick blueberry and balsamic chutney-esque “sauce” with our fleetingly ripe blueberries, a little bit of good-quality balsamic vinegar, a touch of sugar and salt. While that simmered, onions were sliced thick, dunked in egg whites, dredged in panko breadcrumbs and then thrown into the oven until they were super crisp and perfectly golden.
Once the burgers were finished, the blueberry “chutney” was smothered over the burgers, onions rings were stacked on and everything was nestled onto a toasted whole-wheat bun.
Head on over to Laura’s Lean Beef to get the full recipe and post!