Turn up the heat on your next burger night with these juicy bacon cheeseburgers topped with melty gouda cheese and a sweet, yet spicy, habanero-lime blueberry compote. Garnished with fresh jalapeños, diced red onion and baby spinach, these burgers are bursting with color and flavor.
Course: Main Course
2habanero peppersdiced finely
pinch of salt
1 1/4poundsground beef
4stripsthick-cut baconfully cooked
1/2cupbaby spinach and/or kale
To prepare the burgers, form the meat into 4 equal size patties. Season with salt and pepper on both sides and then set aside until ready to cook.To make the habanero-lime blueberry compote, place the finely diced habanero pepper in a small saucepan over medium heat with a little olive oil. Saute for 1-2 minutes until the peppers begin to soften.Next, add the whole blueberries, lime zest, lime juice and sugar. Let cook for 5-8 minutes until blueberries soften and begin to release their juices. Finally, add a pinch of salt and the cornstarch. Stir to combine and let cook until compote begins to thicken. Remove from heat and let cool completely before serving.Meanwhile, get your grill going outside or a place a grill pan over medium-high heat. When the grill is ready, cook the burgers for 3 to 4 minutes per side for medium-rare or longer if you prefer more doneness. Add the Gouda cheese during the last minute of cooking. To assemble the burgers, spread a little mayo over the bottom of each toasted bun. Then place a cooked burger patty on each and top with a generous amount of the blueberry compote. Layer with bacon, jalapeno sliced, diced red onion, and baby spinach and then add the top bun on each burger. Serve warm with a side of fries and enjoy.
To toast buns, spread a little butter over the cut sides of the buns. Then, lay facedown on a skillet over medium heat. Toast for 1-2 minutes or until golden.