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.

4
Servings
189
Calories Per Serving
Deliver Ingredients

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
  • 1 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
  • 4 whole-wheat hamburger buns, toasted on the grill
  • 4 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
9g
13%
Sugar
10g
11%
Saturated Fat
4g
17%
Cholesterol
3mg
1%
Carbohydrate, by difference
24g
18%
Protein
3g
7%
Vitamin A, RAE
15µg
2%
Vitamin C, total ascorbic acid
1mg
1%
Vitamin K (phylloquinone)
4µg
4%
Calcium, Ca
28mg
3%
Choline, total
3mg
1%
Fiber, total dietary
1g
4%
Folate, total
18µg
5%
Iron, Fe
1mg
6%
Magnesium, Mg
8mg
3%
Niacin
1mg
7%
Phosphorus, P
78mg
11%
Selenium, Se
2µg
4%
Sodium, Na
203mg
14%
Water
39g
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.