Big Blue Burgers with Cherry Mustard

Big Blue Burgers with Cherry Mustard
Contributor
Big Blue Burgers with Cherry Mustard

Whole Foods Market

Big Blue Burgers with Cherry Mustard

Give summer a bang of flavor with grilled beef burgers topped with cherry-spiked Dijon mustard, grilled sweet onions, and tangy blue cheese.

Click here to see In Season: Cherries.

Ingredients

  • 1/2  Cup  finely chopped pitted fresh cherries (about 8)
  • 6  Tablespoons  whole-grain or Dijon mustard
  • 2  Teaspoons  canola oil, preferably expeller-pressed
  • red onion, sliced thickly, rounds intact
  • Four 1/3-pound beef patties
  • 1/2  Teaspoon  fine sea salt
  • 1/2  Teaspoon  freshly ground black pepper
  • whole-wheat hamburger buns, toasted on the grill
  • Bibb or romaine lettuce leaves
  • 1/2  Cup  blue cheese crumbles

Directions

Preheat a grill on medium-high heat.

Combine the cherries and mustard in a bowl and set aside. Brush the oil on the onion slices and then season the patties and onion with the salt and pepper.

Grill all, flipping once, until the onions are tender and burgers are cooked to your liking, about 10 minutes. Spread the mustard on the heels of the buns. Top with the lettuce, onions, patties, and blue cheese. Top with the crowns of the buns and serve.

Nutritional Facts

Total Fat
11g
16%
Sugar
12g
13%
Saturated Fat
5g
21%
Cholesterol
8mg
3%
Carbohydrate, by difference
28g
22%
Protein
4g
9%
Vitamin A, RAE
2µg
0%
Vitamin C, total ascorbic acid
1mg
1%
Vitamin K (phylloquinone)
3µg
3%
Calcium, Ca
65mg
7%
Choline, total
3mg
1%
Fiber, total dietary
1g
4%
Folate, total
17µg
4%
Iron, Fe
1mg
6%
Magnesium, Mg
5mg
2%
Niacin
1mg
7%
Phosphorus, P
22mg
3%
Selenium, Se
2µg
4%
Sodium, Na
206mg
14%
Water
20g
1%

Burger Shopping Tip

Most cattle are fed a diet of grass until they are sent to a feedlot – where they are finished on corn. When possible, choose beef from cattle that are “100% grass fed” - it will be more expensive, but better for your health.

Burger Cooking Tip

The method used to cook beef is dependent on the cut. Cuts that are more tender, like filet mignon, should be cooked for a relatively short amount of time over high heat by grilling or sautéing. While less tender cuts, like brisket and short ribs, should be cooked for a longer time with lower heat by braising or stewing.