Ingredients
Burger:
- 8 burger patties
- Basil Olive Oil
- burger seasoning of your choice
Blueberry Compote:
- 2 cups fresh blueberries rinsed
- 1/4 cup sugar
- 1/2 cup Blueberry White Balsamic Reduction
- 2 tbsp fresh lemon juice
- pinch of sea salt
- 2 tbsp water
- 1 tsp cornstarch
Arugula:
- Basil Olive Oil
- 1/2 lemon to squeeze for juice
- pinch of sea salt
Assembly:
- 8 brioche buns
- Chardonnay Herb Mascarpone
- 8 slices Basil & Garlic Monterey Jack Cheese
- 8 slices thick-cut applewood smoked bacon
- thinly sliced red onion to top with
Instructions
Blueberry Compote
- In a saucepan, combine the blueberries, sugar, blueberry reduction, lemon juice, and salt over medium heat. Bring the mixture to a boil, then reduce the heat to low and cook for appx 10 minutes or until the berries start to burst.
- In a separate bowl, combine the water and cornstarch and add it to the blueberry compote. Stir until combined, mixture should start to thicken. Remove from heat and let cool.
Burger:
- Drizzle Basil Olive Oil on the finished patties. season generously with your choice of burger seasoning. Preheat your grill to medium heat.
- Transfer patties onto the grill and grill for 5 minutes per side or until done to your liking.
- Add the cheese during the last 2 minutes of grilling that way it can melt. Remove cooked burgers from the grill and let rest of 5 minutes.
Arugula:
- Drizzle Basil Olive Oil, Lemon Juice, and a Pinch of Sea Salt to arugula and toss.
Assembly:
- To assemble, arrange each burger onto the bottom bun, top with one slice of bacon (halved), red onion, blueberry compote, and arugula. Spread the top side of the bun with Chardonnay Herb Mascarpone, then place on top of the burger. Enjoy!