Blue Cheese Mushroom Burger with Raspberry Chipotle Ketchup

One of the things I enjoy is backing into a recipe to showcase a choice ingredient. While a great or unexpected find at the market can often drive this type of cooking strategy, the inspiration for this Blue Cheese Mushroom Burger with Raspberry Chipotle Ketchup was a little different.

Our dear friends Rick & Tracey gave us a lovely hostess gift when they attended our recent Diners, Drive-ins and Dives gourmet club event. One of the items in our little goodie bag was this Raspberry Chipotle Ketchup which is made by Blackberry Patch.

It has a fruity, sauce-like texture, with a nice little kick, which just screamed “put me on a blue cheese stuffed mushroom burger!” The result worked out quite well. We tend to be low-carb people at my house, so we enjoyed these burgers sans bun. But if your stomach is screaming “I need the carbs today!” you can enjoy them with a nice onion bun, or whatever you prefer.

Adapted from Land O Lakes Treasury of Country Recipes

Blue Cheese Mushroom Burger with Raspberry Chipotle Ketchup

Generous burgers stuffed with blue cheese & cream cheese, then topped with savory sauteed mushroom and raspberry chipotle ketchup

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Servings: 4

Ingredients Method Notes

Ingredients

  

• 1 1/2 pounds ground beef I prefer no leaner than 80%
• 1/4 teaspoon salt
• 1/4 teaspoon fresh ground black pepper
• 1/3 cup crumbled blue cheese
• 3 ounces cream cheese softened
• 1 tablespoon Dijon mustard
• Cooking spray or small quantity of bacon fat
• 1 1/2 cups fresh mushrooms sliced 1/4 inch thick
• 1/4 teaspoon each salt & fresh ground black pepper
• 1/4 teaspoon Worcestershire sauce
• 1 tablespoon fresh snipped chives
• 4 burger buns optional
• Raspberry Chipotle Ketchup see note below

Method

 

1. In medium bowl stir together ground beef and 1/4 teaspoon salt & pepper. Form 8 large 1/4 inch thick patties.
2. In small bowl stir together blue cheese, cream cheese and mustard. Place about 2 tablespoons cream cheese mixture on top of 4 patties. Top each with remaining patty and press edges well to seal.
3. Place hamburgers in 10 inch skillet coated with cooking spray (or if you have some bacon fat available, use a small amount to coat pan. Cook over medium heat, turning once, until desired doneness (12 to 15 minutes for medium.) I also cover the pan after flipping the burger to ensure they get cooked all the way through. When burgers are done remove from pan and keep warm.
4. In the same skillet with drippings place mushrooms, 1/4 teaspoon salt & pepper and Worcestershire sauce. Cook over medium heat, stirring occasionally, until tender (4-5 minutes) Note – this time also lets the burgers rest so the cheese doesn’t instantly ooze out once you start eating them.
5. Top burgers with ketchup and mushrooms and sprinkle with snipped chives. Enjoy

Notes

In addition to the link I provided for purchasing the Raspberry Chipotle Ketchup online, I’ve also taken a stab at a possible substitute for making your own. You can adjust the quantities of the raspberry preserves and chipotle to make the ketchup sweeter or more, spicy, to suit your taste. Combine 3/4 cup ketchup, 2 tablespoon seedless raspberry preserves and 1-2 teaspoon minced chipotle pepper in adobo sauce in a blender (start with 1 teaspoon then add the 2nd one after tasting) and puree until smooth. Heat in a small saucepan at medium-low heat for 5-7 minutes to blend flavors and then let cool to room temperature. Disclaimer – I haven’t tried making my own. This is a swag based on the flavors of the product I used.

Adapted from Land O Lakes Treasury of Country Recipes.