Skip to main content

Double Blueberry Bison Burgers #BBQWeek #Sponsored

 This is a sponsored post written by me on behalf of the sponsors of #BBQWeek.
I received complimentary product for the purpose of review and recipe development,
but all opinions are honest and they are my own. This page may contain affiliate links.

Today kicks off a fun-filled event coordinated by Ellen of Family Around the Table and Christie of A Kitchen Hoor's Adventures. Not only did they wrangle all of the food bloggers, but they lined up some fantastic sponsors who shipped us ingredients and items for use in creating recipes for the event. So nice! When I saw that Not Ketchup was one of the sponsor, I might have shrieked in glee. Maybe.

And our generous sponsors are also offering prizes to our readers. So, don't forget to check out the prizes and enter the giveaway from our sponsors: my intro to #BBQWeek post!

Back to Erika...she blogs at In Erika's Kitchen, but more importantly for this post, she created and founded Not Ketchup. She recently introduced a line of products that's sweetened only with real fruit. The sauces are gluten-free, vegan, low sugar, low carb, Paleo-friendly, Whole30-friendly, diabetic-friendly, and contain absolutely no added sugar. Now that is a blessing in a world of products that have added sugar hidden everywhere.


And I am thrilled to share that I have met Erika in real life; she is so inspiring. So, I am always happy to support her, work with her products, and share them with my readers. To kick off #BBQWeek, I opted to make Double Blueberry Bison Burgers.

But first, here are the other bloggers' offerings to kick-off the week!

Double Blueberry Bison Burgers

So, the double blueberries are Not Ketchup's Blueberry White Pepper Sauce* - in the meat, on the bun, and with the fries! - and my Quick Pickled Blueberries that add such a delightful pop of flavor and brightness.
Ingredients serves 4

Burgers
  • 1 pound ground bison (you can substitute for whatever ground meat you prefer)
  • 1 T minced garlic
  • 2 T ketchup (I used Not Ketchup's No Sugar Added Blueberry White Pepper Sauce*)
  • 1 t fresh thyme leaves

For Serving
  • buns (I used Francese rolls), toasted
  • organic pea shoots
  • fresh mozzarella, thickly sliced
  • quick pickled blueberries
  • ketchup (I used Not Ketchup's No Sugar Added Blueberry White Pepper Sauce*)

On the Side

Procedure
Burgers
Add all of the ingredients to a large mixing bowl. Mix until well-combined. Form the meat into 4 equal size patties, or 8 smaller patties. Place on a parchment-lined plate and set aside until ready to cook. Cook, as desired, on a grill or on the stove with grill pan or griddle.


To Serve
Toast the buns in the oven. Add a smear of ketchup to the bottom bun and place a patty on top.


Layer burger with sliced mozzarella, fresh pea shoots, pickled onions and blueberries.


Enjoy immediately!


Remember...you can enter to win a prize packet from Not Ketcup. Just visit my intro to #BBQWeek post!


Find Not Ketchup
on the web: here
on Twitter: here
on Facebook: here
on Pinterest: here
on Instagram: here
on Google+: here

Disclaimer: Thank you to #BBQWeek Sponsors Adam’s Extracts, Michigan Asparagus, and Not Ketchup for providing the prizes free of charge. These sponsors also provided bloggers with samples and product to use for creating #BBQWeek recipes. All opinions are my own. The #BBQWeek giveaway is open to U.S. residents, age 18 & up. There will be three winning entries that will be verified. The prize packages will be sent directly from the giveaway sponsors. The #BBQWeek Bloggers are not responsible for the fulfillment or delivery of the prize package. Participating bloggers and their immediate family members cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with social channels mentioned in the #BBQWeek posts or entry.

Comments

  1. I've never used bison because I've not really seen it in stores here. I'll have to look harder but in the meantime I'll try this with beef. I love the flavor combination. If this variety of Not Ketchup is as good as the Tangerine Hatch Chile I know it's delicious!

    ReplyDelete
  2. Love love love Bison!! Love this unique flavor combo and those pickled blueberries are insanely unique... want to try so badly! Love this!

    ReplyDelete
  3. I wonder if I can find bison here. I really want to make these burgers!

    ReplyDelete
  4. we'll grill 3 - 4 times a week if we can gage the weather, this past week we've had so much rain that we only grilled once. Tonight we'll grill if the timing is right other wise I'll be calling for a pizza delivery. When we lived in Michigan we could grill in the rain but here in central Florida it's to risky

    ReplyDelete
  5. I love berries and beef together so this sounds so good with blueberries and bison!

    ReplyDelete
  6. Definitely need to make a trip to the bison farm and give this a try!

    ReplyDelete
  7. Ground bison and blueberries...what a great combo! I can't wait to try it!!!

    ReplyDelete
  8. What a really cool flavor combo! You're always the flavor master!

    ReplyDelete
  9. I love blueberry and mixing with a bison burger, what an awesome combo.

    ReplyDelete
  10. Love the blueberry with bison! Great burger!

    ReplyDelete
  11. I'll have to pick up some bison and try these. I love the thought of dipping fries in this sauce!

    ReplyDelete
  12. We love bison burgers, and I love this sauce - going to try this soon!

    ReplyDelete
  13. What a creative burger! I'm totally intrigued by the bison + blueberry + mozzarella combo you've come up with.

    ReplyDelete
  14. I love using bison, but I don't do it enough! Now you have me thinking about it again!! Your burger looks amazing, and those flavors=awesome!

    ReplyDelete

Post a Comment

Popular posts from this blog

Jamaican Stew Peas #EattheWorld

  Here we are at November #EattheWorld event. What a year this has been! This challenge has been one that gave us some excuse for virtual travel as we've been sheltered-in-place with the coronavirus epidemic for most of 2020. So, we've been able to read about different parts of the world and create a dinner, or at least a dish, with that cuisine. This Eat the World project is spearheaded by Evelyne of  CulturEatz . Read more about  her challenge . This month, Evelyne had us heading to somewhere tropical: Jamaica. I have actually been to Jamaica, but it was almost thirty years ago...and it was just a jumping off point for the rest of our Caribbean exploration. I don't remember eating anything at all! Pandemonium Noshery: Pumpkin Rice   Culinary Adventures with Camilla: Jamaican Stew Peas  Amy’s Cooking Adventures: Jamaican Chicken & Pumpkin Soup   Palatable Pastime: Jamaican Jerk Chicken Burger   Sneha’s Recipe: Jamaican Saucy Jerk Chicken Wings With Homemade Jerk Seas

Lamskoteletten op zijn oud-Hollands for #TheBookClubCookbookCC

Here we are at April's #thebookclubcookbookCC event. It's hard to believe that we only have three more months in this year-long journey to explore - and cook from -  The Book Club Cookbook, Revised Edition: Recipes and Food for Thought from Your Book Club's Favorite Books and Authors  by Judy Gelman and Vicki Levy Krupp.* Judy, Vicki, and their publisher,  Tarcher-Penguin ,  have provided the hosting bloggers with copies of the book plus copies to giveaway each month of the project. Woohoo. Incredibly generous. This month Sarah at  Things I Make (for Dinner)  has selected  Girl With a Pearl Earring  by Tracy Chevalier.** Click to read  Sarah's invitation . She shared the recipe for Griet's Vegetable Soup, but invited us to find inspiration in any of the pages. On the Page... While the boys were playing around the lake during our week in Tahoe earlier in the month, I stayed by the fire and finished this book in one sitting. Loved it. photo by R

Pistachio Dukkah for #HandCraftedEdibles

In an effort to make all of my holiday gifts this year, we are sharing recipes for hand-crafted edibles. Over the course of twelve weeks, we'll be sharing recipes that you can make at home to give to friends and loved ones, or things to serve at holiday parties. We hope you'll follow along for inspiration. You can find out more information, including the schedule:  here . This week, we are "going nuts" and sharing all sorts of recipes with nuts. Think spiced nuts or nutty fruit cake or whatever floats your nutty boat! Here's what we're posting this week... Amy's Cooking Adventures  shared her Salted Chocolate Cashew Butter Cookaholic Wife  cooked up Slow Cooker Cinnamon Almonds Making Miracles  made Honey Roasted Almonds Christmas Tree Lane  posted Crockpot Spiced Nuts A Day in the Life on the Farm  wrote about the Easiest Nut Brittle in the World Sew You Think You Can Cook  prepared Orange Rosemary Roasted Almonds Culinary Adventur