The Unexpected Twist That Makes This Bacon Burger Next Level

This isn’t your average bacon burger…

This burger doesn’t play by the rules. It has juicy beef, smoky bacon, and a swipe of blueberry sauce! It’s a flavor mashup that somehow makes perfect sense.

Cookbook author Amy Nash showed us how to build this unexpected beauty—straight from the cover of her newest cookbook!

The Covergirl Burger

This is the burger gracing the front of Amy’s newest cookbook—and for good reason. It’s eye-catching, flavor-packed, and just plain fun. A classic burger base gets a gourmet makeover with bold, unexpected touches like balsamic blueberry sauce and a fresh basil aioli. It’s a reminder that burgers don’t have to be boring.

Treat Your Burger Like a Steak

Amy believes that a good burger deserves the same care and attention as a good steak. Here are her go-to burger rules for juicy, flavorful results:

• Bring the meat to room temperature for 30 minutes before grilling. This helps the burger cook evenly.
• Season generously with kosher salt and black pepper. You can add a burger seasoning blend too, but the basics are key.
• Create an indentation in the center of each patty with your thumb. This little trick keeps the burgers from puffing up in the middle while they cook.
• Never press down on the patties with a spatula! It squeezes out all the flavorful juices.
• Let burgers rest for five minutes before serving so the juices can redistribute.

Whether you’re cooking on a charcoal grill, a gas grill, or even indoors on a cast iron skillet or grill pan, these tips will get you a burger worth biting into.

Add an Unexpected Twist

Amy loves playing with bold flavors and gourmet toppings to take her burgers from basic to brilliant. A great burger surprises you – it should have that one element that makes people pause and go… wait, what is that?

Here’s how to boost burger flavor:

• Switch up your greens — skip the iceberg and try peppery arugula or even fresh cilantro.
• Use an interesting aioli — a basil or chipotle aioli adds richness and herby freshness.
• Add a sweet or savory jam or sauce — think bacon jam, teriyaki, or Amy’s signature blueberry balsamic sauce.

Blueberry Bacon Burger

Makes 6 servings

Balsamic Blueberry Sauce

• 2 cups blueberries, fresh or frozen
• 1/4 cup granulated sugar
• 1/4 cup balsamic vinegar
• 2 tablespoons fresh lemon juice
• Kosher salt, to taste
• 2 tablespoons water
• 1 teaspoon cornstarch

Basil Aioli

• 1 bunch fresh basil
• 2 tablespoons fresh lemon juice
• 2 cloves garlic, minced
• 1/4 cup canola or olive oil
• 1 cup mayonnaise

For the Burgers

• 2 pounds 80/20 or 85/15 ground beef
• Coarse kosher salt & freshly ground black pepper, to taste
• Your favorite burger seasoning blend
• 6 challah or brioche burger buns
• 6 slices Havarti cheese
• 12 slices thick-cut bacon, cooked until crisp
• 1 1/2 cups baby arugula
• Sliced red onion

METHOD

To make the Balsamic Blueberry Sauce

1. In a small saucepan, combine the blueberries, sugar, balsamic vinegar, lemon juice, and salt over medium-high heat. Bring to a boil, then reduce heat to simmer and cook, stirring frequently for 10 minutes, until berries have burst.
2. In a small separate bowl, combine the water and cornstarch to make a slurry, then stir into the blueberry compote. Continue to stir until the mixture thickens slightly, then remove from heat and set aside to cool.

To make the Basil Aioli

1. In a food processor or blender, process the basil, lemon juice, garlic, and oil until smooth. Add the mayonnaise and blend or stir to combine.

To make the burgers

1. Make six hamburger patties by shaping with your hands into 1/2- to 3/4 inch thick patties about 4 1/2 inches in diameter. Make a depression in the center of each patty with your thumb. This will help the burger cook evenly without puffing up in the middle quite as much. Season well on both sides with the seasoning blend.
2. Preheat the grill to medium-high heat, 375°F to 400°F. Transfer hamburger patties to the hot grill grates and grill for 3-4 minutes on both sides for burgers that are medium-rare to medium. If you prefer your burgers to be closer to medium to medium-well done, cook them for 4-5 minutes on each side. Add cheese during the last minute or two of grilling so it can melt.
3. Remove cooked burgers from the grill and let rest for 5-10 minutes.
4. To assemble the burgers, arrange each burger on the bottom bun, then top with two slices of cooked bacon, red onion, blueberry sauce, and arugula. Spread the cut side of the top bun with basil aioli, then place on top of the burger. Serve immediately.

Find the hardcover edition of Amy’s cookbook in the House of Nash Eats Shop.

For more delicious recipes and everyday inspiration, follow Amy on Instagram @houseofnasheats or visit her website at houseofnasheats.com.