If you’ve been following us and reading our blog posts, you’re probably aware of my love for blueberries. They’re basically perfection in a cute little purple ball. I have a blueberry plant at home which is about four years old. For the first three years, I would harvest a measly five or so blueberries a year. These were very highly prized blueberries (for me anyway). Now that my plant is older, I’ve started getting more and more fruit. It probably helped that my green thumb Mum looked after it while I was away in Europe and I got it back nicely mulched, fed and watered. She now takes all the credit for my increasing blueberry hauls.
My husband and I went to Europe last year and I was probably most excited about going to Scandinavia to eat their berries. I’d been to Finland before and experienced their amazingly tasty, fresh berries. Luckily, my amazing friends in Finland and Sweden are well aware of my blueberry obsession. They made me blueberry smoothies, blueberry pie, blueberry shots (see the photo below) and had their kitchens stocked with extra berries, just incase.
When staying with friends in Borås, Sweden, we went out for lunch to a burger restaurant. On the specials menu was a burger with Swedish mushrooms and blueberries. Of course, I had to try it, and what else would you have with it but a blueberry milkshake!
It was probably the most memorable lunch I’ve ever had. It sounds odd (maybe a bit gross to some), but the burger was delicious. I couldn’t wait to get home and try to recreate it. It’s taken many attempts to get close (I could never match it), but I’ve finally finished with the recipe below. If you’re game enough to try it, I hope it becomes a memorable meal for you too! Enjoy!
Mushroom and Blueberry Burgers
This recipe showcases local produce in anticipation of The Gellibrand River Blues and Blueberry Festival . You’ll find more info on these wonderful businesses below the recipe.
- 400g Saint Aire Premium Beef Mince
- 1 egg
- 1 tbsp seeded mustard
- 2 tbsp bread crumbs
- 1 tsp Screaming Seeds Moonlight Dreaming spice mix
- 1 small brown onion, diced
- 1 cup blueberries
- 1 tsp seeded mustard
- 4 Portobello/large mushrooms, sliced
- 10 sprigs thyme
- Butter for frying
- 4 slices Fromage and Legumes Raclette Cheese
- 4 Otway Artisan Burger Buns
- Cos lettuce and aioli to serve
In a small saucepan, melt a knob of butter over low-medium heat and add the onion. Fry until it has softened but not browned, about 5 minutes. Add the 1 tsp mustard and blueberries, and then simmer for 10-15 minutes, stirring occasionally, until the blueberries have softened.
In a small frypan, melt another knob of butter over medium heat and add the mushrooms and thyme leaves. Cook, stirring occasionally, for about 5-10 minutes or until golden brown and soft.
Place a large frypan over medium-high heat (with a little oil if not non-stick) and add the burger patties. Fry one side until golden brown, then flip and place a slice of Fromage and Legumes Raclette cheese on top. Continue to cook until the cheese has melted and the meat is cooked through.
Lightly toast the Otway Artisan Burger Buns. Spread aioli on the base and then add a leaf of cos lettuce, a meat pattie, mushrooms and blueberry mix. Top with the burger lid and enjoy!
Thank you to these amazing producers for collaborating with us! We love using produce from local suppliers and we’re so lucky to have been able to cook with these delicious, fresh and lovingly-made ingredients.
Saint Aire is a boutique beef operation positioned on the elevated limestone hills of the picturesque Aire Valley at Glenaire, between Bass Strait and the Aire Valley Wildlife Reserve at the base of the Otway Ranges. They believe quiet, healthy animals, through all stages of their life span, provides for ethical food consumption and reflects in wonderful meat quality. Saint Aire was born out of a desire to offer locally produced quality beef to people who want to know the provenance of their food.
Screaming Seeds is a Geelong business that has created a delicious range of seasonings, offering seasoned salts, infused couscous, gluten-free coating mixes, Krumbos and an amazing new Gravlax Mix. They also guarantee you the best customer service, reliable deliveries and excellent consistency in all Screaming Seeds products. Screaming Seeds spice blends are perfectly proportioned for home use, including easy and delicious recipes for you to try. They make ideal gifts and the Eco Paks are lightweight and easy to mail to friends, transforming the smell of a postie’s bag.
Otway Artisan is a small, regional, gluten-free bakehouse dedicated to the production of the finest handmade gluten-free breads and pizza bases. Justin and his team bake their bread daily. Pop into their store in Birregurra to get your bread and a beautiful cup of coffee too!
Fromage and Legumes is a Torquay based family business that takes pride in preparing healthy organic cuisine. They source organic cheese made in Geelong and work with a range of Australian farmers in the Otway Region. Eva sells her certified organic cheeses at the Torquay Farmers Market every Saturday and a different market each Sunday. She also sells organic apples and unsprayed blueberries. We’ve used a few of her different cheeses in our blueberry recipes this month so keep your eyes peeled!