Lean Beef Burgers  with Blue Cheese and Medjool Date Jam Lean Beef Burgers with date jam
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Lean Beef Burgers with Blue Cheese and Medjool Date Jam



  • 2 large Spanish onions, thinly sliced
  • 2 Tbsp (30 mL) coconut or vegetable oil
  • 1 ½ cups (375 mL) quartered cremini mushrooms
  • 2 Tbsp (30 mL) chopped flat-leaf parsley
  • 2 tsp (10 mL) sweet smoked paprika
  • 1 tsp (5 mL) dry mustard powder
  • 1 small clove garlic, minced
  • ¼ tsp (1 mL) sea salt, plus additional to taste
  • 1 ½ lb. (750 g) extra-lean ground sirloin
  • 16 Natural Delights Medjool Dates, pitted and chopped
  • 1 cup (250 mL) cold water
  • 2 whole star anise
  • 1 lemon, zested
  • 2 tsp (10 mL) fresh lemon juice
  • 4 whole grain buns
  • 2 medium vine-ripe tomatoes, sliced
  • 2 cups (500 mL) baby arugula
  • 4 oz (120 g) blue cheese, crumbled, about ¼ cup (50 mL)
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Cooking Instructions

  1. Heat oil in a large, non-stick skillet over medium high heat; add onions to pan. Cook, stirring frequently for 1-2 minutes until fragrant (pan will be very full—and the onions will wilt and shrink as they cook). Reduce heat to medium-low and continue to cook, stirring occasionally, for about 60 minutes until very soft, sticky looking, and light caramel in color. Remove from heat and allow to cool for 10 minutes at room temperature. (Make Ahead: prepare up to 48 hours in advance, store covered and refrigerated until needed.)
  2. In a food processor, combine mushrooms, parsley, paprika, mustard powder, garlic and salt. Pulse until mushrooms are coarsely ground. Transfer mixture to a large bowl, add sirloin, and mix until combined. Shape mixture into four ½-inch (1 cm) thick patties. Transfer patties to a parchment-lined or olive-oil spray misted baking tray, cover and refrigerate for at least 1 hour, or overnight.
  3. Next, prepare jam. Combine dates, water and star anise. Bring to a boil over high heat, reduce heat to medium-low and simmer for 15 minutes, stirring occasionally, until jam becomes a thick syrupy consistency. Stir in zest and juice; cook for 5 minutes longer, stirring occasionally. Remove saucepan from heat and allow mixture to cool for 10 minutes at room temperature. Carefully remove star anise pods. Allow to cool to room temperature. Place in a sealable container, cover and refrigerate for a minimum of 1 hour until chilled and ready to use. Jam will keep, covered and refrigerated, for about 1 week.
  4. Preheat grill or grill pan to medium-high heat. Mist burgers with non-stick spray, and grill until juices run clear, turning once, about 10 minutes for medium-well doneness. Set aside and keep warm. Grill buns, cut sides down, until golden brown and toasted.
  5. To assemble, divide arugula and tomatoes over bottoms of buns. Top with burgers, jam, onions, and crumbled blue cheese and sandwich with tops of buns.

Serve immediately.

Serves 4


Lean Beef Burgers with Blue Cheese and Medjool Date Jam

Nutrition Information: Lean Beef Burgers with Blue Cheese and Medjool Date Jam