Wednesday, August 29, 2018

Curry Burgers with Blueberry Chutney and Coconut-Lime Slaw #GirlCarnivore #BurgeroftheMonth

Welcome to the August edition of the Burger of the Month event hosted by Kita of Girl Carnivore. Each month, she sends out a list of secret ingredients to inspire a new burger recipe. What delicious, carnivorous fun! This month the burger needed to include: blueberries, shallots, coconut, and cayenne.

It's fun to see what the other burger bloggers created. Wendy and Matt shared a black pepper and cayenne-seasoned venison patty, topped with blueberry-coconut milk goat cheese spread, bourbon-shallot bacon jam, spring mix on a brioche bun. Matt also had a balsamic mayo on the side that Wendy says was a fantastic addition! I can imagine!

Our hostess, Kita of Girl Carnivore, whipped up Smoked Blueberry Raclette Burgers. While Sean served up a ribeye burger with a homemade blackened seasoning cooked in a smoked shallot butter with a blueberry mayo, blue cheese and topped it all with coconut chips. He also toasted the bun in smoked coconut oil. So much creativity with these ingredients.

With that flavor profile, I immediately thought of curry with a blueberry chutney. And because Jake and I are eating less bread, I placed our burgers on a pile of coconut milk-cayenne slaw. Yum!


  • 1-1/2 pounds ground beef (prefer grass-fed, organic)
  • 1 shallot, peeled and diced
  • 3 cloves garlic, peeled and pressed
  • 2 T curry paste (I used a Thai red curry)
  • 2 t soy sauce or gluten-free tamari
  • oil for the grill or grill-pan
  • 2 to 3 organic shallots, peeled and thinly sliced
  • olive oil
  • 1 pint organic blueberries
  • 1 cinnamon stick
  • 1" knob fresh ginger, peeled and grated
  • 1/2 t fresh lemongrass, minced
  • 1/4 C organic dark brown sugar, lightly packed
  • 3 T vinegar (I used an aged balsamic)
  • 1 t fresh herbs (I used a mixture of mint and thyme)
  • 1/2 t salt
  • juice from 1 organic lemon (I used a Meyer lemon)
  • freshly ground salt
  • freshly ground pepper

  • 4 C thinly julienned vegetables (I used cabbage, carrots, Brussel sprouts, and broccoli stems)
  • 1/2 cup matchstick carrots
  • 2 T chopped cilantro
  • 2 T chopped organic basil + more for garnish
  • 3/4 C coconut milk
  • 1/4 C rice wine vinegar
  • 2 T brown sugar
  • 2 T freshly squeezed lime juice
  • 1/4 t fish sauce
  • pinch of cayenne

In a small skillet, sauté shallots in a splash of olive oil till it starts to soften, approximately 3 to 5 minutes. Add the blueberries, cinnamon, ginger, lemongrass, dark brown sugar, vinegar, herbs, and salt.

Reduce the heat and let simmer for until it starts to thicken, approximately 15 minutes. Remove from heat and pour in the lemon juice. Season to taste with salt and pepper. Let chutney cool then refrigerate until ready to use.

In a medium mixing bowl, whisk together coconut milk, rice wine vinegar, brown sugar, lemon juice, fish sauce, and cayenne. Stir in the veggies and herbs until well-coated. Let stand for at least 15 minutes for the dressing to soften the slaw.

In a large bowl, using your hands, mix together all of the ingredients until well-combined. Form four patties and grill or cook on the stove to your preferred doneness.

To serve, place slaw on the serving plate. Top with your patty and add blueberry chutney over the burger. Garnish with fresh herbs and enjoy. I can't wait to see what September's challenge brings.

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