St.Jean Baptiste Cheesy Blueberry Burgers

Grill

Discovery

with Crispy Potato Wedges and Mustard-Mayo Dipper

15 min

Difficulty: 2/3

Canadian

Celebrate St. Jean Baptiste Day with a satisfying, summery burger! The flavour of sweet blueberry is paired with sharp whole grain mustard to make a saucy topping for this burger. It's completed with white cheddar, pickled onions and crispy potato wedges for summer vibes in every bite.

Allergens

Barley

Oats

Rye

Sulphites

Soy

Mustard

Wheat

Milk

Sulphites

Crustaceans

Egg

May contain traces of allergens

Peanuts

Sesame

Tree nuts

Fish

Utensils

Parchment Paper

Baking Sheet

Measuring Spoons

Large Bowl

Small Bowl

Large Non-Stick Pan

Medium Bowl

Tags

Discovery

Summer

Ingredients

Ground Pork

250 g

Russet Potato

2 unit(s)

BBQ Seasoning

1 tbsp

Shallot

1 unit(s)

Red Wine Vinegar

2 tbsp

Blueberry Jam

2 unit(s)

Whole Grain Mustard

1 tbsp

Mayonnaise

4 tbsp

Italian Breadcrumbs

2 tbsp

Artisan Bun

2 unit(s)

White Cheddar Cheese, shredded

0.5 cup

Spring Mix

28 g

Oil

1.5 tbsp

Pepper

0.25 tsp

Salt

0.25 tsp

Sugar

2 tsp

Preparation

Cut potatoes into 1/2-inch wedges.
Add potatoes, half the BBQ seasoning and 1 tbsp oil to an unlined baking sheet. (NOTE: For 4 ppl, use 2 baking sheets, with 1 tbsp oil per sheet.) Season with salt and pepper, then toss to coat.
Roast in the middle of the oven, flipping halfway through, until tender and golden-brown, 25-28 min. (NOTE: For 4 ppl, roast in the bottom and middle of the oven, rotating sheets halfway through.)

Peel, then cut shallot into 1/8-inch slices.
Add shallots, vinegar, 2 tbsp (4 tbsp) water and 2 tsp (4 tsp) sugar to a small pot. Season with salt. Bring to a simmer over medium-high heat.
Once simmering, cook, stirring often, until sugar dissolves, 1-2 min.
Remove from heat. Transfer shallots, including pickling liquid, to a medium bowl. Place in the fridge to cool.

Add blueberry jam, half the mustard and 1/2 tsp (1 tsp) pickling liquid to a small bowl. (NOTE: It's okay if pickling liquid is still hot!) Season with salt and pepper, then stir to combine.
Add mayo and remaining mustard to another small bowl. Season with salt and pepper, then stir to combine.

Heat a large non-stick pan over medium heat.
While the pan heats, add pork, breadcrumbs and remaining BBQ seasoning to a large bowl. Season with salt and pepper, then combine.
Form mixture into two (four) 5-inch-wide patties.
When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then patties. Pan-fry until golden brown, 5-6 min.
Flip patties, then continue cooking until cooked through, 5-6 min.**

Meanwhile, line another baking sheet with parchment paper.
Halve buns and arrange on the prepared baking sheet.
Sprinkle cheese over top buns.
After flipping patties, toast buns in the top of the oven until cheese melts and buns are golden, 4-5 min. (TIP: Keep an eye on buns so they don't burn!)