Hurst’s “Grande Blues” Blueberry and Cheddar Cheese Stuffed Turkey Burgers Recipe

August 6, 2016

Recipe by Chef Jacquie

  • Yields: 4 Servings

Ingredients

Ingredients for Blueberry Compote

9 Ounces fresh Hurst Berry Farm’s “Grande Blues” blueberries (Our sponsor, Hurst’s Berry Farm*, provided us with amazing blueberries for this featured recipe!)

1/2 Cup maple syrup

Zest and juice of 1 lemon

1 Tablespoon Apple Cider Vinegar

1/4 Teaspoon salt

1/8 Teaspoon fresh ground pepper

Ingredients for Burgers

1 Pound of ground turkey

2 Tablespoons fresh chopped mint

1/2 Teaspoon salt

1/4 Teaspoon fresh ground black pepper

8 Slices Cheddar cheese

Olive Oil for the grill

Directions

Make Blueberry Compote (can be made ahead)

1Place all ingredients in a sauce pot over medium-high heat, bring to a boil, and then lower to simmer.

2Cook until compote boils down to about half and stir with wooden spoon occasionally.

3When cool, place in a bowl, cover and chill.

4Stores in fridge for up to two weeks.

Make the Burgers

1Place all ingredients, except cheese and oil, in a bowl and mix until well incorporated.

2Divide ground turkey into 8 portions, make into meatballs and then squash into patties.

3Place patties on a cookie sheet, cover with plastic wrap and keep in the refrigerator until ready to assemble.

Assemble Burgers

1Cut a slice of cheese into 4 smaller pieces.

2Make a small indentation in the center of the burger, place 2 small pieces of cheese in the indentation, followed by 1 teaspoon of compote and cap off with the other two pieces of cheese.

3Place another burger on top and seal the edges. Make a small indentation on top of the burger, this will stop it from puffing up too much.

4Chef Jacquie’s Culinary Tip: Place burgers back on the cookies sheet, wrap in plastic and keep in the refrigerator until ready to cook.

Cooking Option 1: Indoor/outdoor Grill

1Place a griddle ridged cast iron pan over medium-high heat, brush pan with a little olive oil and place burgers in pan, they should sizzle.

2Cook for 2 minutes and the turn burgers ¼ turn, this will create the beautiful “X” pattern you see on burgers at restaurants (Chef Jacquie’s Culinary Tip) and cook another 2 minutes.

3Flip burger over, put a little bit of water in the pan, close with a lid and let it cook for 4 minutes.

4Top with a whole slice of cheese and let it melt for a few seconds.

5Serve with more blueberry compote and your favorite burger condiments.

Cooking Option 2: Roasting

1Preheat oven to 350 degrees.

2Remove plastic wrap and place cookie sheet in oven, bake for 8-10 minutes.

3Remove from oven and place cheese on top, put back in the oven and cook until cheese is melted.

Chef Jacquie’s Culinary Tip:
Adult Version: Substitute Cheddar with Blue cheese

*This post is sponsored by Hurst’s Berry Farm. I was provided with product and received monetary compensation in exchange for sponsorship of this post, but opinions are my own. Regardless, I only recommend products or services I use personally and believe will be a good fit for my readers. I am disclosing this in accordance with the Federal Trade Commision’s 16 CFR, Part 255: “Guides Concerning the Use of Endorsements and Testimonials in Advertising.”

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