This burger shares the local love. In addition to our own dried and pickled blueberries, we wove in four locally-made food products, from the buns to the cheese. No need to go far. The beef and pork are from down the road at the Island Growers Farmers’ Co-Operative. Skagit Valley’s own, Breadfarm, makes the best brioche burger bun around. Our neighboring county’s “largest small” honey producer, Bee Works, provides the honey balsamic redux. With dairies a-plenty in the region, Twin Sisters Creamery makes the rich blue cheese to top it all off.

Yield: 6-8 burgers | Prep: 5 minutes | Cook time: 15 minutes

INGREDIENTS

1-pound ground beef

1-pound ground pork

2 teaspoon salt

1 cup Organic Dried Heirloom Blueberries

1 tablespoon Bee Works' Honey Balsamic Redux

GARNISH

Organic Pickled Heirloom Blueberries

Thinly sliced red onion soaked in the pickle brine

Twin Sisters' Blue cheese

Arugula

DIRECTIONS 

Mix beef, pork, salt, dried blueberries and redux together. Shape into patties. The pork provides extra fat for grass-fed beef.

When grilling, ensure that the patty temperature moves beyond 150° F. Otherwise, 2 pounds of beef can be used and cooked rare.

Place patties on buns, top with your choice of ingredients and enjoy.