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Curry Burgers with Blueberry Chutney and Coconut-Lime Slaw #NationalBlueberryMonth


Today kicks off a week-long celebration of all things blueberry. Many thanks to Ellen of Family Around the Table and Christie of A Kitchen Hoor's Adventures for wrangling all of us.


Though this is a five day event, I'm only jumping in for four of the days. Here's what the bloggers have in store for the first day...

Blueberry Week Recipes
Breakfast
Drinks and Appetizers
Sauces and Spreads
Dinner
Dessert

Curry Burgers with Blueberry Chutney 
and Coconut-Lime Slaw

I wanted to share some savories with blueberries. First up: I 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!

Ingredients

Burger
  • 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
Chutney
  • 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
Slaw
  • 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
Procedure

Chutney
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.


Slaw
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.

Burger
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 the rest of the week brings for this group!

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