Nuburger Blueberry Yum Yum Burger (Recipe)

To celebrate the official start of summer, The Forks—Winnipeg’s must-visit travel destination, and a hot bed of culinary culture—has turned to some of its best restaurants to provide summertime recipes we can make and enjoy at home … starting with Nuburger‘s Blueberry Yum Yum Burger. When Nuburger owner Marc Priestley was a kid he loved blueberry picking with his family at their cabin in Victoria Beach, Manitoba. His grandma would make blueberry pie and it was his favourite! Her recipe was the inspiration for Nuburger’s homemade blueberry barbecue sauce, and the Blueberry Yum Yum burger was born. Enjoy! —Vita Daily

Angus Burger Patty Ingredients:

1-1/2 pounds Angus lean ground beef
Pinch each salt and pepper
1-1/2 tbsp canola oil

Blueberry Barbecue Sauce Ingredients:

2 cups water

3 cups red onion, 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

Balsamic Onions Ingredients:

1 large red onion, sliced
1 cup balsamic vinegar
Pinch each ground pepper and sea salt

Herb Mayo Ingredients:

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

For the burger patty, divide beef into six portions and shape loosely into a 3/4-inch-thick burger. Make a deep depression in the centre with your thumb. Season both sides of each burger with salt and pepper. Heat grill to high. Brush burgers with oil. Grill the burgers until golden brown and slightly charred on the first side, about 3 minutes. Flip over the burgers. Cook until golden brown and slightly charred on the second side, 4 minutes for medium rare or until cooked to desired degree of doneness. For the sauce, sauté onions in a pot. Add in tomato paste, bay leaves, liquid smoke, pepper and salt, and half of the blueberries. Simmer over low heat until reduced to a salsa-like consistency. Remove bay leaves. Combine corn starch and water to make a slurry. Add to pot in a steady stream, whisking constantly. Simmer over low heat, about 10 minutes, until sauce has thickened.
 Let sauce cool, then blend in food processor. Mix in remaining berries. For the onions, in a pot, sweat the onions in a small amount of water. Mix vinegar, pepper and salt to make a brine. Add enough brine to cover onions. Simmer over low heat 10 minutes. Cool to room temperature. Cover and refrigerate. For the mayo, mix all ingredients and refrigerate until use. To assemble, place the burger on a ciabatta bun and top with blueberry barbecue sauce, balsamic onions, slice of tomato, goat cheese, leafy greens and finish off with mayo.