Owners Ivan Valencia, Marc Priestly, Kyle Matheson and manager Scott Malcolmson, Nuburger
Bursts of fruity sweetness and tangy goat cheese give this burger a complex flavour profile.
INGREDIENTS
Balsamic Onions
1 cup balsamic vinegar
pinch pepper, ground
pinch sea salt
1/2 – 1 large red onion
oil
Herb Mayo
2 tsp tarragon, finely ground
1 pinch pepper, ground
1 pinch sea salt
1 cup light mayo
1 Tbsp grainy Dijon Mustard
Blueberry Barbeque Sauce
2 cups water
3 cups onion, roughly chopped
1/4 cup tomato paste
1 cup blueberries
1 1/2 bay leaves
3/4 tsp liquid smoke
2 tsp black pepper
2 1/2 tsp salt
1/2 cup cornstarch
1/2 cup cold water
Burger
4 burger buns
4 beef patties
3/4 cup goat cheese
1 cup mixed greens
1 tomato, sliced
METHOD
Balsamic Onions
1. Peel and core onions and slice.
2. In a pot, caramelize the onions with a minimal amount of oil.
3. Mix vinegar, pepper, and salt to make a brine. Add enough brine to cover onions and simmer over low heat for 10 minutes.
4. Let cool to room temperature. Cover and refrigerate.
Herb Mayo
1. Mix all ingredients together.
Blueberry Barbeque Sauce
1. Sauté onions in a pot.
2. Add in tomato paste, bay leaves, liquid smoke, pepper and salt, and half of the blueberries. Simmer over low heat until reduced to a salsa-like consistency. Remove bay leaves.
3. Combine corn starch and water to make a slurry. Add to pot in a steady stream, whisking constantly.
4. Simmer over low heat about 10 minutes, until sauce has thickened.
5. Let sauce cool, then blend in food processor. Mix in remaining berries.
Burger
1. Grill beef patties and toast buns.
2. Spread buns with mayo. Top with goat cheese, beef patty, blueberry sauce, tomato, greens, and top bun.
Yield 4 servings