BLUEBERRY COMPOTE WAGYU BLEND BURGER

Instructions

1. Preheat an oven to 400 degrees F.
2. Peel and cut the onion into approximately 6 thick slices.
3. In a small bowl, whisk together olive oil, balsamic vinegar, bourbon, honey, 1/4 teaspoon salt and 1/4 teaspoon pepper. Lay the onion slices in a flat dish and pour the mixture over them. Cover the dish with foil and bake in the oven for 30 minutes.
4. Uncover the dish and bake for an additional 15 minutes. Remove the dish from the oven and set it aside.
5. While the onions are baking, make the blueberry compote. In a saucepan, add the blueberries, sugar, lemon juice and a pinch of salt. Cook on medium-low heat, stirring occasionally until the blueberries break down and form a paste. Remove from heat and set aside to cool. (Afterward, refrigerate this sauce in an airtight container.)
6. Cook the bacon in the oven or a frying pan and set aside.
7. Season frozen pattie evenly with salt and pepper and place it on a grill or flat top at 350 degrees F.
8. Once the pattie begins to form juice pockets on the top (approximately 3 1/2 minutes), it’s ready to flip.
   • Do not press on the pattie, as it will release important juices and lead to a dry finished product.
   • While pattie is still on the grill, top it with 2 goat cheese slices and allow them to soften.
9. Spread butter on the inside of the bun, toast it, and place the onions, bacon, and about 2 oz of blueberry compote on the bottom bun.
10. Remove cooked pattie from the grill, place it on the bottom bun, and top with arugula.
11. Spread mayonnaise on the top bun and place it on top of the burger, secured with a sandwich toothpick.