Slather a hamburger bun with sweet and zesty blueberry mayonnaise, then top with crumbled feta or blue cheese, a juicy burger, a slice of red onion, tomato, and lettuce for a taste of summer heaven.
We all love burgers.
Especially big, juicy, slightly charred burgers straight off the grill.
And especially if they are loaded with flavourful toppings that drip onto your fingers and require a couple extra-large napkins to eat – one on your lap and one to constantly wipe your dripping fingers and smiling blueberry-smeared mouth.
Yay, it’s summertime!
Blueberry mayonnaise is a surprisingly delicious addition to your next burger. Slightly sweet, a little bit tangy, fruity, creamy and the most lovely shade of magenta.
It’s an easy way to elevate your plain old burger to the next level and a great way to enjoy summer’s bounty of fat, juicy blueberries.
* * * * *
Kitchen Frau Notes: Slather this blueberry mayonnaise onto hamburgers or sandwiches, grilled steak, pork chops, or chicken.
Or thin out leftover blueberry mayonnaise with a splash of vinegar and enough water to make a drizzling consistency and use it to dress a fresh green salad with a handful of fresh blueberries, sliced red onion, and crumbled feta cheese added in.
*For gluten free, use your favourite gluten-free burger bun, or toast two slices of gluten-free bread and use those to sandwich your burger and toppings. (We’ve even been known to toast 2 small gluten-free pancakes to use as burger buns.)
- 1 cup (100gms) fresh or frozen blueberries
- zest of one lemon
- 1 tablespoon fresh lemon juice
- 2 teaspoons honey
- ¼ teaspoon pepper
- 1 tablespoon chopped fresh tarragon or basil (or 1 teaspoon dried)
- 1 cup (240ml) good quality mayonnaise, store-bought or homemade
Place the blueberries, lemon zest, lemon juice, honey and pepper a small saucepan over medium-high heat. If using fresh blueberries, crush them lightly. Cook, stirring constantly, until the mixtures is thickened and reduced to 1/3 of a cup (80ml). This will take about 3 to 5 minutes.
Stir in the tarragon or basil. Allow to cool.
Stir the cooled blueberry mixture into the mayonnaise.
Slather generously onto a buttered, grilled or toasted hamburger bun, add crumbled feta cheese or blue cheese, a juicy grilled burger (beef or chicken), sliced red onion, tomato, and lettuce.
Blueberry mayonnaise keeps refrigerated for up to 2 weeks.
Makes 1 and 1/3 cups.
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