For the Smoked Blueberry Compote - Unsalted butter - Shallot - Coconut rum - Cayenne - Brown sugar if desired - Blueberries - Salt and pepper For the Burgers - Slices thick cut bacon - Ground beef - Worcestershire sauce - Emmi USA Raclette Cheese - Buns - Mayo - Green leaf lettuce
Make the Smoked Blueberry Compote. Set your pellet smoker up with hickory chips In a small oven-safe pot, melt the butter over the hot end of the grill. Add the shallot and saute until brown.
Stir in the coconut rum and cayenne and scrape up. If using, add the brown sugar now and stir to dissolve. Add the blueberries toss to coat. Allow the blueberries to simmer down, stirring occasionally.
Mash a potato, leaving large chunks halfway through cooking. The compote will thicken as it cooks. If it becomes too thick, add a teaspoon of water at a time to thin out.Season with salt and pepper.Remove from heat and allow to cool
For the Burgers Fry the bacon until crispy. Combine the beef in a bowl with the Worcestershire sauce, salt, and pepper. Form into large quarter pound patties with dimples in the center. Smoke until cooked. Remove from heat and allow to rest.
Place the raclette in a small cast iron. Place on the smoker and allow the cheese to soften. It becomes beautifully scrapeable as it is ready to serve for the burgers.
Assemble the burgers by toasting the buns. Add mayo to the bottom bun and top with fresh leafy greens. Add the smoked beef patty on top and scrape the freshly melted raclette over each burger. Top with a blueberry compote and the remaining bun half. Serve and enjoy.
SWIPE UP FOR FULL RECIPE!