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Blueberry Season Delights – Blueberry Turkey Burgers With Blueberry Ketchup and a Bleau Mojito Cocktail

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Blueberry Turkey Burgers With Blueberry Ketchup

1 pound ground turkey

¾ cup fresh or frozen (unthawed) blueberries

1 tablespoon minced fresh ginger

1 tablespoon minced lemongrass (optional)*

1 teaspoon coarse black pepper

2 tablespoons soy sauce

4 poppy seed hamburger buns

Lettuce and sliced red onion, optional

Blueberry Ketchup (recipe follows)

1. In a large bowl, combine turkey, blueberries, ginger, lemongrass and black pepper; mix well.

2. Form mixture into 4 patties.

3. Brush soy sauce on both sides of burgers.

4. In an oiled skillet over medium-high heat, grill patties until cooked thoroughly, about 4 minutes each side.

5. Serve on buns with lettuce, sliced red onion and blueberry ketchup.

Yield: 4 portions

* Peel away woody outer layer from the bottom portion of the lemongrass stalk; mince inner flesh.

 

Blueberry Ketchup

14 mint leaves, divided

½ cup minced onion

¼ cup rice wine vinegar

¼ cup dark brown sugar

½ teaspoon salt

1 tablespoon pickled ginger (gari) or minced fresh ginger

1. In a medium saucepan over medium heat, combine blueberries, onion, vinegar, sugar, ginger and salt.

2. Bring to a simmer; cook about 15-20 minutes, stirring frequently.

3. Remove from heat and allow to cool.

4. Remove to blender or food processor; whirl until smooth.

5. Refrigerate until ready to use.

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Bleau Mojito Cocktail

1 pound ground turkey

1 tablespoon Blueberry Compote
(recipe follows)

1 tablespoon lime juice

1 tablespoon simple syrup

1-½ ounces rum

1 ounce club soda

12 fresh blueberries

Mint leaves for garnish

Place 8 of the mint leaves in a Tom Collins glass. With a muddler or a wooden spoon, crush the mint leaves until fragrant; set aside. In a cocktail shaker, combine Blueberry Compote, lime juice, simple syrup, remaining mint leaves and rum. Add ice, cover and shake to mix. To the Collins glass, add club soda. Fill glass with fresh blueberries and ice; strain shaker mixture into glass. Garnish with mint. Makes 1 cocktail.

 

Blueberry Compote

2 tablespoons sugar

2 teaspoons cornstarch

1 pound (3 cups) frozen blueberries, not thawed

In medium saucepan, stir sugar and cornstarch together until blended. Add frozen berries and toss until uniformly coated. Cover and cook over very low heat, stirring occasionally, until the berries thaw and the mixture starts to boil, 5–7 minutes. Remove lid, cook, stirring constantly, until boiling and thickened, 1–2 minutes. Makes about 2 cups.

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