Ingredients
Scale
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
Instructions
For the Onions:
- 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.
- Arrange the onions and pepper rings in a large, heat-proof container with a tight-fitting lid and pour the pickling liquid over top.
- 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:
- Sauté the onions and peppers in the oil until soft.
- Add all the other ingredients and bring the mixture to a boil.
- Reduce heat and simmer for 20 minutes or until the blueberries are very soft.
- Puree using a blender or food processor until completely smooth.
For the Burgers:
- Combine the beef, Worcestershire, garlic powder, onion powder, salt, and pepper in a bowl.
- Form into patties and grill or pan-griddle for 4 minutes per side.
- 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.