Blueberry Bacon Breakfast Burgers Recipes

RED, WHITE, AND BLUEBERRY BACON BURGER WITH BASIL AIOLI

Steps:

• Make six hamburger patties by shaping with your hands into 1/2-inch-thick patties about 4 1/2 inches in diameter Season well on both sides with seasoning blend.
• Preheat grill to medium-high heat. Transfer hamburger patties to the hot grill grates and grill for 3-4 minutes on both sides for burgers that are medium-rare to medium. If you prefer your burgers to be closer to medium to medium-well done, cook them for 4-5 minutes on each side. Add cheese during the last minute or two of grilling so it can melt.
• Remove cooked burgers from grill and let rest for 5-10 minutes.
• In a small saucepan, combine the blueberries, sugar, balsamic vinegar, lemon juice and salt over medium-high heat. Bring to a broil, then reduce heat to simmer and cook, stirring frequently for 10 minutes, until berries have burst.
• In a small separate bowl, combine the water and cornstarch to make a slurry, then stir in to the blueberry compote. Continue to stir until the mixture thickens slightly, then remove from heat and set aside to cool.
• In a food processor or blender, process the basil, lemon juice, garlic, and oil until smooth, then add the mayonnaise and blend or stir to combine.
• To assemble the burgers, arrange each burger on the bottom bun, then top with two slices cooked bacon, red onion, blueberry compote, and arugula. Spread the cut side of the top bun with basil aioli, then place on top of the burger. Serve immediately.

BLUEBERRY BLUE CHEESE BACON BURGER

Steps:

• Coarsely chop enough fresh basil leaves to make 1/2 cup.
• Combine the chopped basil with the mayonnaise, olive oil, lemon juice, and minced garlic, stirring until smooth. Season with kosher salt to taste, then refrigerate until ready to use.
• In a small saucepan, bring the blueberries and other barbecue sauceingredients to a boil over medium high heat. Reduce the heat to low and simmer for 5 minutes, or until slightly thickened. Keep warm until ready to use.
• Lightly oil the grates of a gas grill and preheat to 450 degrees.
• Form the ground beef into 4 equal patties, being careful not to overly pack the meat together. Season both sides liberally with kosher salt and freshly ground black pepper.
• Cook the burgers over direct heat for 6 minutes, watching carefully for any flare ups.
• Flip the burgers and cook for 4 more minutes on the other side, or until done.
• Spread basil aioli on the cut side of each bun, both top and bottom pieces.
• Next, pile arugula on the bottom bun and top with a grilled burger.
• Spread a tablespoon or two of the blueberry barbecue sauce on the burger.
• Top with blue cheese crumbles, bacon, and the top bun. Serve immediately.

BLUEBERRY BBQ BISON BURGERS (AIP/PALEO)

Steps:

• Preheat oven to 350 degrees F. Mix together bison meat, onion, thyme, basil, salt, and garlic powder with your hands. Form meat mixture into eight patties, and place them on one side of a roasting pan lined with parchment paper or a silicone liner.
• Place a roasting rack on the other side of the roasting pan. Place the slices of white sweet potato on the rack. Brush the top side of each slice with olive oil.
• Bake the burgers and sweet potatoes for 30 minutes. While they are baking, make the sauce. Place blueberries, molasses, vinegar, and salt in a small saucepan over medium heat. As the mixture heats, mash the berries. When the mixture is bubbling, transfer it to a blender. Process until very smooth.
• To serve, place two slices of sweet potato on each plate with the oil side up. Layer on burger, sauce, and desired toppings. Place a slice of sweet potato oil side down on each burger, and secure with a pick. (Keep the oily part of the potato inside the burger to keep hands from getting oily!)

BLUEBERRY BACON BREAKFAST BURGERS RECIPE

Steps:

• - place meat of choice in a large mixing bowl - rough chop onion - add onion, garlic, parsley, rosemary, bacon slices, maple & salt into the bowl of a food processor and process until onion, garlic & bacon are chopped. Add blueberries and pulse a couple of times. - preheat skillet or grill pan (medium heat) & lightly oil the pan. - add spice mixture to the meat and work it through the meat - form into 12 patties - grill (on a grill pan on medium heat) for 4 minutes each side. (optional: these can also be baked at 350F/ 180C for 18 minutes and then pan fried for a couple of minutes just to brown them.)

BAKED BRIE WITH BACON BALSAMIC BLUEBERRIES

Steps:

• Preheat oven to 350°F.
• Place brie round on baking sheet. With a sharp knife, cut into the rind on the top of the brie about a quarter inch from the edge. Do not remove the rind.
• Bake 15 minutes, or until cheese is soft and melted.
• While the Brie is baking, in a skillet, cook the bacon until crispy. Remove bacon from the pan and place on paper towels. Leave about 1 Tablespoon of the bacon grease in the pan.
• Reduce heat to medium low, add shallot and sauté for 1-2 minutes or until they become translucent.
• Add the frozen blueberries, balsamic vinegar, maple syrup, and cinnamon to the pan, stir and bring to a simmer.
• Reduce heat to low and simmer for about 8-10 minutes until the liquid is reduced and the mixture is thickened.
• Remove from heat and stir in the bacon.
• Move the hot brie to a serving plate. Carefully remove the top rind using a sharp knife to separate it, if needed.
• Top brie with blueberry mixture and serve with crackers, baguette, apple, etc.

WILD BLUEBERRY GLAZED BREAKFAST BURGER

Steps:

• Mix the Bonne Maman Wild Blueberry Preserves and maple syrup together and set aside.
• Mix the pork, salt, pepper, maple syrup, and sage together. Divide mixture in half and form into two patties. Grill each patty over medium heat 8-10 minutes flipping half way through cooking. Once done set heat to low. Brush the wild blueberry glaze over the burgers top with brie and cover for 2 minutes until cheese is melted.
• Toast your muffins and Cook the eggs to over easy.
• Assemble the burgers by placing the half the bacon on the bottom of each muffin. Add the burger, then the cooked egg top and enjoy!

BREAKFAST BURGERS WITH BOURBON BACON JAM

Steps:

• In a Dutch oven or other heavy bottomed pot, cook the bacon over medium high heat, until the fat starts to foam and the bacon is crispy. Remove the bacon to a plate and then drain the fat through a colander into a bowl.
• Add 1 Tablespoon of the fat back into the pan along with the butter. Add the onions, season with salt, and cook over medium heat for about 10 minutes, or until softened and starting to caramelize.
• Add the bourbon and honey to the skillet, turn the heat up to high, and bring to a boil. Boil for about 2 minutes, stirring often. Stir in the vinegar and boil for another minute. Add the bacon back into the pot, reduce heat to medium low, and simmer for another 6-8 minutes or until mixture is thick and dark. Season with additional salt and cayenne pepper, if desired. Store in the fridge until ready to eat. Microwave briefly before serving.
• Using your fingers, gently mix the salt and worcestershire into the ground beef. Form into four patties and place a small thumbprint in the center of each one. Heat a cast iron skillet over medium high heat and melt a little oil or butter of your choice in the pan. Add the patties to the pan and cook until seared on the bottom. Flip and continue to cook until patties are cooked through, adding a slice of cheese and covering the pan for the last two minutes. Remove to a plate.
• Fry each of the eggs in a teaspoon of butter to your liking. (We prefer to cook over medium heat until the whites are almost set, then flip and cook for one additional minute for a nice, yolky over easy egg).
• To assemble, place the burgers on the English muffins and top with a generous amount of bacon jam. Place an egg on each burger and top with the other half of the muffin. Enjoy this meaty breakfast feast!

DELICIOUS BACON MAPLE CHICKEN BURGER WITH CRANBERRY SAUCE RECIPE

Steps:

• 1. Cut bacon into super small pieces with either a knife or kitchen shears. Place bacon in a frying pan and cook until bacon is crispy. 2. Dice onion and apple. I like to use one of those little chopping devices for this to get it really fine, but that's up to you and your kitchen to decide. 3. Chop the rosemary. 4. When the bacon is cooked, remove it from the pan, then add the onion so it can cook in the bacon fat. Saute for 5 minutes over medium-high heat and stir occasionally until onion is translucent. 5. Add the apple and rosemary and continue to sauté for 5-8 minutes, until onion is browned and both onion and apple are soft. 6. Combine the ground chicken, bacon, apple and onion mix, and salt in a bowl. Mix using your hands and form the meat into four patties. 7. Use the same frying pan you've been using to cook your burgers. You may need to add some coconut oil to the bottom of the pan to keep it greased. 8. Cook patties on medium heat and flip every 3-5 minutes. 9. While your burgers are cooking, make your cranberry sauce! 10. Combine everything in a small saucepan and bring to a boil over high heat. 11. Reduce heat and simmer uncovered for 8-10 minutes, stirring occasionally, until berries have popped and the sauce has thickened. 12. Refrigerate in a serving bowl until you're ready to serve everything!

BISON BURGERS WITH BLUEBERRY BARBECUE SAUCE

Steps:

• To make blueberry barbecue sauce, place the first 8 ingredients in a medium pot. Gently simmer over medium heat 10 minutes. Puree mixture in a food processor or in the pot with an immersion blender. Return to a simmer; mix in the cornstarch mixture. Simmer until the sauce has lightly thickened, about 2 minutes, then remove from heat. Preheat your barbecue to medium-high. Grill the bison patties three to four minutes per side, or until cooked through. Spread each patty with sauce and heat through 1 minute. Sandwich the patties in the buns with the mayonnaise, lettuce, onions and bacon, and serve. Note: This recipe yields about 3 cups of blueberry barbecue sauce, more than you'll need for the burgers. Keep the leftover sauce in a tightly sealed jar in the refrigerator for another time. It will keep at least week. Beyond burgers, you can also slather it on barbecued chicken, pork ribs and chops, and salmon.

BLUEBERRY BACON BLUE CHEESE BURGER AU POIVRE

Steps:

• Divide the beef into 6 loosely packed 1/2-inch-thick patties about 4 1/2 inches in diameter. Set aside.
• Combine the blueberries, sugar, lemon juice and a pinch of salt in a medium saucepan. Bring to a boil over high heat. In the meantime, stir together the cornstarch and water in a medium bowl. When the blueberry mixture comes to a boil, slowly drizzle in the cornstarch slurry and cook until the blueberry mixture slightly thickens to the consistency of pancake syrup. Set aside to cool to room temperature.
• Place the coarse pepper on a rimmed baking sheet. Sprinkle the burger patties liberally with salt and place one by one in the coarse pepper to coat generously, pushing firmly on each side.
• Cook the burgers in a hot cast-iron pan with a little oil to get them started. Cook 4 minutes on one side, and then flip and cook 3 minutes on the other side to medium-rare. Remove to a warm plate covered with foil to rest while cooking the remaining burgers.
• Meanwhile, cut and toast the buns cut-side down in a separate pan with a touch of oil for extra crunch. Spread the toasted buns liberally with the basil aioli. Place a burger on the bottom bun, followed by some blue cheese, a few spoonfuls of blueberry sauce, 2 slices bacon, a slice of red onion and a big pinch of arugula. Repeat with the remaining burgers.
• Blend the basil, lemon juice, garlic and oil to make a smooth puree in a blender. Mix it with your favorite mayonnaise (2 parts mayonnaise to 1 part basil puree).

OATMEAL DRIED BLUEBERRY MUFFINS RECIPE - (2/5)

Steps:

• Combine first 3 ingredients in medoum bowl. Let stand for 15 minutes. Combine next 5 ingredients in large bowl. Make a well in center. Add egg and margarine ro rolled oats mixture. Stir. Add to well. Stir until just moistened. Fill each muffin cup with about 1/4 C batter. Bake in 400 oven for 15 minutes until pick comes out clean. Let stand 5 minutes before removing to wire rack.