Blueberry Bacon Burger

Burger Ingredients:

• 1lb Ground Beef
• 1 package Uncured Smoked Bacon 
• 2 teaspoons onion powder
• 1 teaspoon garlic powder
• ½ teaspoon  paprika
• 1 teaspoon sea salt
• 1 teaspoon pepper 
• 4 brioche buns, toasted

Garlic Aioli Ingredients: 

• 6 garlic cloves, minced
• 1 tbsp freshly squeezed lemon juice
• ½ teaspoon dijon mustard
• ½ cup greek yogurt
• ½ teaspoon sea salt 
• freshly ground black pepper to taste

Blueberry Compote Ingredients: 

• 1 cup of fresh blueberries
• ¼ cup water
• 1 tbsp balsamic vinegar
• 2 tbsp honey 
• 1 tbsp freshly squeezed lemon juice
• 1 tbsp finely chopped basil

Toppings:

• 1 cup baby arugula
• 1/2 red onion sliced or pickled red onions
• sharp white cheddar cheese slice or goat cheese

Directions:

1. Garlic Aioli: In a bowl whisk together the minced garlic, greek yogurt, lemon juice, dijon mustard, sea salt, and pepper. Cover & chill while you prepare the other components. 
2. Blueberry Basil Compote: In a small saucepan, combine the blueberries, water, balsamic vinegar, and honey. Cook over medium heat, stirring occasionally, for about 10 minutes until the blueberries burst and the sauce thickens slightly. Remove from heat and stir in lemon juice and chopped basil. Let cool.
3. Bacon: In a skillet over medium heat, cook the bacon until crispy. Set aside on a paper towel-lined plate
4. Burger Patties: In a large bowl, gently mix together the ground beef, onion powder, garlic powder, paprika, salt, and pepper. Form into 4 equal-sized patties, being careful not to overwork the meat.
5. Cooking Burgers: Grill or cook the patties in a cast iron skillet over medium heat, about 3–4 minutes per side or until your preferred doneness (use a meat thermometer for best results). If using sliced cheese, place it on top of the burgers during the last minute of cooking to melt.
6. Assemble: Toast the brioche buns. Spread garlic aioli on the top or bottom bun. Layer each burger with a patty, a slice or two of bacon, red onion (sliced or pickled), blueberry compote, arugula, and either sharp white cheddar or goat cheese (or both!)