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.

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

Author: Adapted from Land O Lakes Treasury of Country Recipes

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

Instructions

• In medium bowl stir together ground beef and 1/4 teaspoon salt & pepper. Form 8 large 1/4 inch thick patties.
• 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.
• 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.
• 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.
• 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.

Nutrition

Serving: 4g