Doc’s Blueberry Brie Jalapeño Burger

I once had a professor who stated an inopportune pairing was like “blueberries on a burger.” I took it as a challenge.

1 pint blueberries
1/2 lime
1/2 cup water
4 oz Brie cheese
2 jalapeños
4 hamburger buns
1 lb ground beef, pressed into 4 patties
2 tsp salt and pepper

1. Rinse and stem the blueberries. Place in a small saucepan over medium heat with the water, and juice from half a lime. Cover with lid and allow to simmer for 10 minutes. Macerate with the back of a fork, and reduce to low heat, taking care not to burn.
2. Toast the buns to golden brown using a toaster oven.
3. Heat a cast iron skillet over high heat for 5 mins. Turn on the vent hood. After skillet has preheated, lower the heat to medium-high and cook burgers to medium-rare, flipping after 5 mins, and allowing to cook for an additional 3. Keep the cast iron skillet hot.
4. Slice the Brie horizontally to create 4 cheese discs with a sharp knife. Layer the cheese on top of the patty and bun, and return to toaster oven until Brie is melted.
5. Thinly slice the jalapeños, keeping seeds and membranes intact. Quickly fry in the skillet, using the burger drippings as fat.
6. Remove bottom layers from toaster oven, layer with fried jalapeños, and blueberry compote. Serve.

Chef’s notes:
– The majority of a pepper’s heat comes from the seeds and inner membranes.
– Capsaicin is alcohol-soluble and rubbing alcohol can be used to treat “spicy hands!”

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