I’ve been daydreaming about this burger for a while. Yeah I daydream about burgers…and ice cream, pies, meat loaf and well anything that I can put a new spin on. Some people stay up at night and decompress their fears and worries, I think about new recipes-I think it’s a more positive way to end my day. I kept thinking about a blueberry burger so after a few recipes and a burger tasting with my family, I came up with the Northwoods Burger. A burger that is both savory and sweet and packed with blueberries and wild rice.
There’s a funny thing that happens in most families around the grill, it’s usually one person’s “territory.” In our house, it is Will’s domain, I guess much in the same way I get territorial over the kitchen. He was pretty apprehensive about letting me near the grill and really wanted to stress the “philosophy” of grilling, at one point he started talking about the “Gods of the Grill” and I just had to walk away. What I did learn, especially with this recipe, is to take your time-oh yeah and grilling involves a lot of standing around and the time is nicely filled with a beer in your hand. So don’t rush it and don’t rush flipping those burgers before they are ready-they will fall apart. So take it easy, crack open a Summit Hefe Weizen and pay homage to the Gods of the Grill.
I made these burgers on June 7, 2010 for Twin Cities Live.
- 1 lb 80/20 Ground Beef
- 1 Egg
- 1 1oz envelope of Hidden Valley Ranch Dip Mix
- 1 TB Honey Mustard
- 1 TB Brown Sugar
- ⅓ cup of Ritz Cracker Crumbs
- 1 cup Wild Rice (cooked)
- 1 cup of Fresh Blueberries
- 8 oz Goat Cheese
- Ciabatta Rolls
- Mix together ground beef, ranch dip package, honey mustard and sugar.
- Beat egg and add to mixture along with cracker crumbs. Once combined add cooked wild rice and mix. Then add blueberries and gently mix together.
- Form 5 burger patties (about ¾ cup each).
- If using a George Foreman Grill, cook on preheated grill sprayed with non-stick spray for 5 minutes.
- If using an outdoor grill, cook on indirect heat (with grill temperature at 400 degrees) with grill cover on for 5 minutes, flip burger and cook another 5 minutes. Grill temperatures may differ. Don't flip your burger until the bottom of burger is firm and established. Flip burger gently so it doesn't fall apart.
- Top burger with 1 ½ ounces of Goat Cheese. Serve on toasted Ciabatta Rolls.
