Burgers with Blueberry BBQ Sauce, Goat Cheese, & Pickled Red Onions

Burgers with Blueberry BBQ Sauce, Goat Cheese, & Spicy Pickled Red Onions

  • Author: Molly
  • Yield: 4 servings 1x


For the Pickled Onions:

  • 1 cup cider vinegar
  • ½ cup water
  • ¼ cup sugar
  • 2 tablespoons kosher salt
  • 1 teaspoon of black peppercorns
  • 2 red onions, sliced thinly
  • 1 jalapeño, sliced

For the Blueberry BBQ Sauce:

  • 1 tablespoon oil
  • 1 small red onion, finely diced
  • 1 jalapeño pepper, finely diced (seeded if you don’t like things too spicy)
  • ¼ cup ketchup
  • ¼ cup mustard
  • ¼ cup diced tomatoes (canned works)
  • ¼ cup brown sugar
  • Splash of red wine vinegar
  • 1 cup blueberries (fresh or frozen)
  • Salt and pepper

For the Burgers:

  • Burger buns
  • 1 lb lean ground beef
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • Salt and pepper
  • 6 oz goat cheese, softened
  • Baby arugula


For the Onions:

  1. In a saucepan over medium-high heat, add the vinegar, water, sugar, salt, and peppercorns and bring to a boil, stirring until the sugar is dissolved.
  2. Arrange the onions and pepper rings in a large, heat-proof container with a tight-fitting lid and pour the pickling liquid over top.
  3. Cool, cover, and store chilled for a minimum of 4-6 hours. The longer they sit in the fridge, the better they get.

For the BBQ Sauce:

  1. Sauté the onions and peppers in the oil until soft.
  2. Add all the other ingredients and bring the mixture to a boil.
  3. Reduce heat and simmer for 20 minutes or until the blueberries are very soft.
  4. Puree using a blender or food processor until completely smooth.

For the Burgers:

  1. Combine the beef, Worcestershire, garlic powder, onion powder, salt, and pepper in a bowl.
  2. Form into patties and grill or pan-griddle for 4 minutes per side.
  3. Slather the buns with the softened goat cheese, top with a burger, then the BBQ sauce, and finally the pickled onions and arugula. Serve immediately.