Huckleberry Bbq Burger Recipe

Cook and reduce

In a small saucepan over medium heat, combine huckleberries, ketchup, apple cider vinegar, brown sugar, Dijon, Worcestershire, smoked paprika, minced garlic, salt, and pepper. Bring to a gentle simmer, stirring occasionally.

Simmer for 8–10 minutes, mashing berries with the back of a spoon until softened and sauce thickens. If sauce becomes too thick, stir in up to the listed water 1 tablespoon at a time to reach a spoonable BBQ consistency.

Remove from heat. For a smooth sauce, strain through a fine-mesh sieve, pressing solids to extract flavor; discard solids. Taste and adjust seasoning. Let cool to room temperature (sauce will thicken further). Makes about 3/4 cup.

Preheat oven to 400°F (200°C). Lay bacon in a single layer on a rimmed baking sheet lined with foil or a wire rack. Bake 12–18 minutes or until crisp to your liking.

Transfer bacon to paper towels to drain and keep warm. Reserve oven for finishing burgers or keep bacon at room temperature; you will use two slices per burger.

Slice the onion into 1/2-inch rings and separate into individual rings. Pat dry with paper towel.

In a medium bowl, whisk together flour, cornstarch, baking powder, salt, and pepper. In a separate small bowl, whisk the egg with the cold sparkling water. Combine wet into dry, mixing lightly; batter should be slightly lumpy and cold. If too thick, add a tablespoon of cold water.

Heat vegetable oil in a heavy pot to 350°F (175°C). Working in batches, dip onion rings into the batter letting excess drip off, then carefully lower into hot oil. Fry until golden and crisp, about 2–3 minutes per batch.

Use a slotted spoon to transfer onion rings to paper towels and season immediately with a pinch of salt. Keep warm in a low oven (200°F / 95°C) on a wire rack while you cook burgers.

Divide the ground chuck into 4 equal portions (about 1/3 lb each). Gently form into patties slightly wider than your buns, creating a shallow dimple in the center of each to prevent bulging. Do not overwork the meat.

Season both sides of each patty with kosher salt and freshly ground black pepper just before cooking.

Heat a cast-iron skillet or griddle over medium-high heat until hot; add the neutral oil and spread. Place patties on the hot surface and cook undisturbed for 3–4 minutes until a brown crust forms.

Flip patties and cook another 2–3 minutes for medium (adjust time to preferred doneness). During the last 1–2 minutes of cooking, brush about 1 tablespoon of the huckleberry BBQ sauce onto each patty and top each with a slice of Havarti; cover the pan briefly (a lid or foil tent) to melt the cheese.

If finishing in the oven, transfer patties to a baking sheet and finish at 375°F (190°C) just until cheese melts, about 2–3 minutes.

Lightly butter the cut sides of the buns and toast them cut-side down in a skillet over medium heat until golden, about 1–2 minutes.

On the bottom bun, place a lettuce leaf (if using) and 2 pickle slices. Place the Havarti-topped burger patty on top.

Add two slices of crisp bacon on each patty. Spoon an additional 1–2 tablespoons of huckleberry BBQ sauce over the bacon (or to taste).

Top with 2–3 onion rings per burger, then crown with the toasted top bun.

Serve immediately with remaining BBQ sauce on the side for dipping.