Mitchell's Berries was amazing. The fields were well tended and in beautiful order and the strawberries were the most beautiful. I was having a hard time leaving with only 6 pounds.
When we got home I knew that I had to start preparing the berries and get to cooking. I made several yummy dishes and have had lots of people asking for the recipes so here they are.
STRAWBERRY BBQ BACON BURGERS
This recipe was created by Jaeger Stoltz, of Seattle, Washington. This recipe was a 2012 Finalist in the Sutter Homes Build A Better Burger contest.
It was amazing!! I highly recommend pairing it with the Zinfandel wine like suggested. It really enhance the meal.
Strawberry BBQ Sauce
- 1 pound fresh strawberries, sliced
- 2 tablespoons tomato paste
- 1 tablespoon Dijon mustard
- 1 tablespoon red wine vinegar
- 1 tablespoon olive oil
- 1 tablespoon Worcestershire sauce
- 1 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- Pinch of red pepper flakes
- 1 tablespoon dark molasses
- 2 tablespoons brown sugar
- 2 1/4 pounds ground chuck (20% fat)
- 2 tablespoons soy sauce
- 1 tablespoon ground black pepper
- 1 cup coarsely chopped fresh parsley
- 12 strips thick-cut smoked bacon
- 1/2 cup thinly sliced red onion
- 1/4 cup red wine vinegar
- 1/2 teaspoon salt
- 1/2 teaspoon sugar
- 4 cups mixed salad greens
- 1/2 cup chopped or torn fresh basil leaves
- Remaining sliced strawberries from making sauce
- 4 ounces gorgonzola or or other blue cheese, crumbled
- 1 tablespoon olive oil
- Pinch of salt
- Vegetable oil, for rubbing on the grill rack
- 6 thick slices Gruyere cheese
- 6 brioche hamburger buns, split
To make the sauce, place 2/3 of the strawberries in a blender; reserve the remaining berries for the salad. Add the tomato paste, mustard, vinegar, olive oil, Worcestershire sauce, salt, black pepper, and red pepper flakes to the blender and pulse until smooth, about 1 minute. Pour the mixture into a fire-proof saucepan and place on a gas grill over medium-high heat. Add the molasses and brown sugar and bring to a slow boil, stirring often, then remove from the heat, cover with foil, and keep warm.
To make the patties, combine all of the ingredients in a large bowl and mix together well while handling the meat as little as possible; this prevents it from becoming too dense. Divide the mixture into 6 equal portions and form into patties leaving a slight indention in the center of patties; this allows the final product to be more equal in thickness when finished. Set aside until grilling.
Cook the bacon in a fire-proof skillet on the grill over medium-high heat until browned. Drain on paper towels to remove excess grease. Set aside.
To begin preparing the salad, combine the onion, vinegar, salt, and sugar in a small bowl and set aside at room temperature to quick-pickle the onions. Combine the greens, basil, and remaining strawberries in a bowl, cover, and refrigerate until assembling the burgers. Keep the crumbled cheese chilled until assembly.
Heat the grill to medium-high. When the grill is ready, with a paper or cloth towel, rub the grill rack with vegetable oil to prevent sticking. Place the patties on the rack and cook until done to preference, 3 to 5 minutes. The top of the patty should look like it has cooked a little. Flip once and cook another 3 to 5 minutes. Do not push down on the patty because this will release the juices. Top each patty with the BBQ sauce then a slice of the Gruyere cheese, cover the grill, and cook for 1 minute longer. Remove the patties from the grill and place the buns, cut side down, on the outer edges of the rack to toast lightly.
To assemble the burgers, top each bun bottom with a patty and two strips of the bacon. Lightly drain the pickled onions, add to the mixed greens along with the crumbled cheese, and toss to combine. Drizzle the salad with the olive oil, sprinkle with the salt, and toss again lightly. Pile a handful of the salad on the top of each bacon-topped patty; if a few bits fall off, there is no problem—these are little treasures for later. Spread a little more BBQ sauce on the toasted sides of the bun tops and place on top of the salad.
Makes 6 burgers
Suggested Wine Pairing: Zinfandel
SKILLET STRAWBERRY SHORTCAKE
This recipe comes from Sandra Lee of The Food Network.
- 1 pound frozen unsweetened strawberries, quartered and thawed
- 3/4 cup sugar, divided
- 3 tablespoons orange-flavored liqueur (recommended: Grand Mariner)
- 1 teaspoon ground cinnamon
- 1 (16.3-ounce) can southern-style biscuits (recommended: Pillsbury Grands)
- 2 tablespoons butter or cooking spray
In a medium bowl, combined thawed strawberries, 1/2 cup of the sugar and orange liqueur. Let stand for 1 hour to allow flavors to blend, stirring occasionally.
Preheat grill to medium-high heat.
In a small bowl, combine the remaining 1/4 sugar and the cinnamon. Remove biscuits from the can and separate. Roll each biscuit in the cinnamon-sugar mixture.
Coat a cast iron skillet with butter or cooking spray. Add strawberry-sugar mixture. Arrange biscuits over strawberries. Place skillet on grill. Cover grill and bake for 15 to 20 minutes or until bubbly. Remove from grill; cool slightly.
This recipe comes from the All Recipes website.
I hope that you are able to make these wonderful recipes and that you and your family will enjoy them as much as we have.